Preheat oven to 350F.

Slice each string cheese in half and set aside.

In a bowl, mix coconut flour, tapioca flour and baking soda together.

Add in eggs and apple cider vinegar. Knead dough until smooth. If needed, add a tiny bit of water if dough is too dry. Add a teeny bit more tapioca flour if dough is too wet.

Place dough between two layers of parchment paper and roll out into a round shape, approximately 1/4 inch thick (~6 mm thick). Remove top layer of parchment paper. Using a pizza cutter, cut into pieces, like you would slice a pizza, so you have approximately 8 evenly-sized triangles.

Place each piece of mozzarella cheese at the bottom of each triangle and roll dough up around the cheese, to form a crescent roll shape.

After rolling up each triangle, place on a baking sheet lined with parchment paper. Bake in oven until the rolls begin to brown, approximately 10-15 minutes depending on your oven. Watch closely so dough does not burn. Note that some cheese will likely squeeze out, but they are tasty either way!

Best enjoyed right away, but can be stored in the fridge for 3-4 days.