Ingredients

  * 1 cup Almond Flour
  * 1 tbsp baking Powder
  * ¼ tsp Salt
  * 4 oz Shredded Mozzarella
  * 2 oz Cream Cheese
  * 1 Egg

For the Cinnamon Butter:
  * ¼ cup Melted Butter
  * ¼ cup Brown Erythritol
  * 1 tsp Cinnamon

For the Icing:

  * 1 tbsp Cream Cheese
  * 1/4 cup Powdered Erythritol
  * 1/2 tsp Vanilla Extract
  * 1 tbsp Heavy Cream

Instructions
  - Combine the mozzarella and cream cheese in a heat-proof bowl. Microwave in 30-second intervals until fully melted.
  - Whisk in the egg into the cheese mixture.
  - In a separate bowl, whisk together almond flour, baking powder, and salt.
  - Blend the dry ingredients into the cheese mixture.
  - Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
  - Take the dough out of the chiller and divide into 8 balls.
  - Take a ball of dough and divide into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure.
  - Do the same for the remaining dough.
  - Arrange twists on a parchment-lined baking sheet.
  - Stir butter, brown erythritol, and cinnamon in a bowl. Brush mixture generously onto the prepared twists.
  - Bake for 25-30 minutes at 350F.
  - Meanwhile, whisk all ingredients for the icing.
  - Take twists out of the oven and leave to cool to room temperature.
  - Drizzle icing on top and serve.

Recipe Notes
  * Preparation Time: 5 minutes
  * Cooking Time: 30 minutes
  * Servings: 8
  * Nutritional Information:
  * Energy – 160 kcal
  * Protein – 7 g (17%)
  * Fat – 14 g (74%)
  * Carbohydrates – 3 g(8%)
  * Fiber – 1 g