Pre-heat your oven to 350*F.

In a bowl, whisk together your almond flour, xanthan gum, baking powder, salt and pepper. Set aside.

In a large glass bowl, add your mozzarella cheese and microwave it in 30s increments, stirring in-between until melted (usually about 1min 30s or 2min total time is needed).

Next, add your eggs and use a spoon to mix them and the mozzarella together as best as you can.

Add your bowl of dry ingredients to the eggs and mozzarella and mix everything until a thick dough begins to form. Eventually you will have to start kneading it with your hands (see my tips above if you are having trouble combining everything or if you find your dough sticky to work with).

Next, roll the dough out between two large greased pieces of parchment paper into a rough rectangular shape (doesn't have to be perfect). Roll the dough thin but still thick enough that you can pick it up without completely tearing it (see photo).

To make your filling, mix together all of the filling ingredients above in a bowl, then spread this mixture over your dough (I like to spread it mostly in the middle but bring some of it over closer to one of the sides, see photo again for this).

Now just roll it up like you would a cinnamon roll! Start from the side closest to the filling and finish at the one end by pinching the seams together so that the roll is completely sealed (although, you can leave the ends open).

Cut the roll into 10 slices and place, filling side up, in a greased baking dish.

Brush with melted garlic butter and sprinkle with shredded parmesan.

Bake for 28-30min. These don't brown a lot so you just kind of have to go by feel! 30min is usually long enough! I've even baked smaller ones for just 22min and they have been good. Serve warm or refrigerate and re-heat in the microwave or oven for a future snack!