Preheat oven to 350

For the Rolls: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour, baking powder and ground flax meal.

Mix the dough well until you have a soft ball (see step by step images above)

Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13x10.

For the filling: Brush the softened butter on the dough, all the way to the edges.

Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter

Top with chopped nuts

Starting at one end roll your dough as tightly as you can into a log.

Cut into 8 equal portions (roughly the width of two fingers)

Spray a muffin tin or small 8 inch baking dish with cooking spray.

Before placing the rolls in the muffin tin or baking sheet lightly pinch the bottom seam together a bit to help the butter and filling from coming out while cooking.

Place rolls in baking dish.

Bake 12-15 minutes until golden brown.

For the cream cheese icing: combine the cream cheese, heavy cream and powdered swerve in a blender or food processor and mix until smooth.

**Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing.