Add 1 1/2 cups Mozzarella cheese and 2 oz. cream cheese to a microwave safe bowl. Heat the cheeses at 30 second intervals until they are completely melted and combined.

Place the almond flour, 3 tablespoons low carb sweetener, cinnamon and baking powder into a mixing bowl with the cheese dough, and knead with your hands until well combined.

Add the egg and vanilla extract to the mixing bowl with the dough, and beat on high until combined.

Place the dough into the freezer to chill for 30 minutes.

Preheat the oven to 350 degrees.

Roll the chilled dough into a rectangular shape between two pieces of parchment paper. You want it thin, but not so thin that it tears when handled.

Cut the dough into 6 rough rectangular or square shapes.

Fold the edges of each rectangle/square up into the center of each shape to form a sort of octagonal danish shape with a space for the filling in the center.

Combine the ingredients for the filling in a mixing bowl, and beat until smooth and creamy.

Spoon the cream cheese mixture into the center of each pastry, and bake for 20 minutes, or until browned and cooked through.

Let cool before serving