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+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