Set oven to 350F.

Mix together the dry ingredients and be sure to fluff out any chunks.

Set aside.

In a separate bowl, add cream cheese and mozzarella and microwave for about 1 minute.

When it’s melted, mix it up until smooth.

Add the egg and mix again until smooth.

Add in the almond flour, then mix and mash it up until it forms a dough.

Since the dough is sticky, wrap it in plastic wrap and place it in the freezer or refrigerator for 20 minutes to cool.

Remove it from the freezer and place it on a lightly dusted surface (with almond flour) so it doesn’t stick.

Cut the dough into fourths for large rolls, or even eighths for party size.

Spray your hands with olive oil, then roll the dough into equal size balls.

TIP: I like to let the dough sit for 15 more minutes in the fridge so it doesn’t lose shape when baking.

Place the rolls on a baking tray lined with parchment or silpat, then bake for about 20 minutes at 350F, or until golden brown.

Let the rolls cool after baking, about 10 – 15 minutes before enjoying! For best results, place them on a cooling rack.