Place the mozzarella cheese and cream cheese in a large microwave-safe bowl.

Microwave in 30 second intervals, stirring between each one, until the cheese is completely melted and combined.

Add the cheese to a mixing bowl along with the almond flour, xanthan gum, egg, ⅓ cup of Swerve, 1 teaspoon of cinnamon, and vanilla.

Beat on high until well combined.

Place the dough in the fridge to chill for 30 minutes.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Roll the dough out between two pieces of parchment paper until it’s about ⅛ - ¼ of an inch thick.

Use a sharp knife or pizza cutter to cut the dough into small squares or rectangles.

Transfer the dough squares onto the prepared baking sheet and bake for 15 minutes or until golden brown.

Meanwhile, in a small bowl, mix ¼ cup of granulated sweetener with the remaining teaspoon of cinnamon.

Once the squares have finished baking, brush them with the melted butter, then sprinkle with the cinnamon sugar mixture.

Allow the cereal to fully cool to room temperature before serving or storing.