In a bowl, whisk together your dry ingredients, including; almond flour, vital wheat gluten, yeast, baking powder, sweetener, sugar, xanthan gum, spices, salt & pepper.
In another microwavable bowl, add your mozzarella and microwave in 30s increments, stirring in-between until melted and smooth (~45s-1min).
Add your egg and water to the mozzarella and stir as best as you can (it won't completely come together but doing this can help cool the mozzarella down a bit).
Let this mixture sit for about 30s after stirring before adding your dry ingredients (as not to kill the yeast with the hot mozzarella).
Stir everything well until a thick dough starts to form (using your hands towards the end can help). You'll notice your mozzarella may not want to fully blend. This can happen. See my tips above to solve this issue.
Once you've got your mozzarella incorporated, use your hands to knead the dough on a greased, flat surface for 4-5min.
After kneading the dough, move the ball to a greased bowl and cover it with Saran Wrap. Place it somewhere slightly warm or just draft free (I place mine near a fireplace that's been off or just in an oven that's OFF) for 1 hour.
After one hour, you dough will be slightly fluffier! Take this dough out and divide it into 6 balls by pulling the dough apart and rolling each one in your hands (they don't have to be perfect!)
Place the dough balls in a greased round dish that fits them all with just a bit of space in-between each one and cover with Saran Wrap/let them rise somewhere draft-free again for 20min.
After 20min, you can pre-heat your oven to 350*F. This will allow the dough to rise for another 10-15min.
Once your oven is pre-heated, bake the rolls for 25-33min or until golden brown on top. We prefer to let the rolls cool somewhat before serving them as it helps the middles firm up a bit but feel free to serve them warm! They are delicious either way! (We highly recommend serving with butter or brushing with garlic butter as you would any roll!) Enjoy your Keto Pull-Apart Rolls!