Mix together your filling ingredients in a bowl and set aside.
Add your oil to a large Wok or pot and begin heating it over medium heat.
Add all of the dry ingredients to a bowl and whisk them together. (This includes almond flour, xanthan gum, baking powder, paprika, cayenne, pepper and salt).
In another microwavable bowl, add your shredded mozzarella and microwave for 30s at a time, stirring in-between until fully melted. (It took me about 1min total but I have quite a terrible microwave, lol so yours may take less time).
Once the mozzarella is well-melted, add your whisked egg and mix (it's okay if these two don't fully combine).
Add your dry ingredients and mix again until a thick dough starts to form.
Use your hands as the dough comes together to continue mixing the mozzarella with the rest of the ingredients. You'll need to knead the dough for a couple minutes to get it to blend together. If you are still having difficulty blending the mozzarella with the other ingredients, see my tips above to help you out!
Once you can form a pretty even dough ball, transfer it to two large greased pieces of parchment or wax paper.
Roll your dough out to be thin but still sturdy enough that you can easily bend and fold it without breaking it (see photo).
Use a glass, greased with oil and with a large opening to cut circles out of the dough.
Place a spoonful of the cheese filling in the center of the dough and press the edges together as if you were making a pot sticker. Then pinch all the edges inwards as if making a dumpling, to form a circle. Do your best to keep the dough in a ball shape (a small tear won't mess up the frying, just make sure it's not completely falling apart. You can just make these into oval or pot sticker shapes and fry them like that if you find this too difficult). Use the photos for reference!
Repeat this process with the rest of the dough. Continue cutting circles and adding filling. Re-roll any scraps you have to make more circles.
Once you've got all your cheese balls ready, make sure your oil is between 340-370*F (350*F is best!) and fry 3-4 cheese balls at a time, depending on your pot size. (You can also just drop one in to test the oil, it should start sizzling almost immediately. This dough is quite forgiving if you aren't at the perfect fry temperature)
Fry for 1-2min per side or until a dark golden brown colour. Then remove with a slotted spoon and place on a paper towel lined plate. (You may want to try one early on to determine how long to fry them. We liked ours fried to be quite crispy!)
Serve warm with a side of sugar-free ketchup and enjoy your keto three cheese balls!