°1 1/2 cups shredded low water part skim mozzarella cheese
°2 oz whole cream cheese
°1 1/3 cup super fine almond flour
°2 tablespoons coconut flour
°1 1/2 tablespoons aluminum-free double-acting baking powder
°1 teaspoon garlic powder
°2 large eggs
°1/2 cup parmesan breadcrumbs see note
°3 minced garlic cloves
°1 ½ tablespoon olive oil
°1 ½ tablespoon butter
°1 tsp finely chopped parsley
Preheat the oven to 350°F. Line an 8-inch round pan or similar sized ovenproof skillet with parchment paper.
In a small bowl, combine the almond flour, coconut flour, garlic powder and baking powder.
Add mozzarella and cream cheese to a large microwaveable bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating). Melt in the microwave every 30 seconds. After every 30 seconds, stir the cheese until it’s completely melted and smooth and looks like a paste. This should only take about 1 minute of total cooking time. Don’t try to microwave full time all at once because some of the cheese will overcook.
Add the cheese, eggs and flour mixture to a food processor with a pastry cutter. Pulse at high speed until the batter is smooth. The dough will be quite sticky.
Scoop out the dough using a spatula and place it on a large sheet of plastic wrap. Cover the dough with plastic wrap and knead a few times with the dough inside the plastic wrap until you get an even ball of dough. Lightly coat your hands with oil and divide the dough into 8 equal parts. Roll each dough between your palms until it forms a smooth round ball.
Roll each ball of dough in the parmesan breadcrumbs. Place dough balls on baking dish, 1 inch apart. I placed 1 ball in the center and the remaining 7 balls surrounding the pan.
Bake the rolls for about 25 to 30 minutes on the middle rack of your oven or until golden brown.
While the rolls are cooking, prepare the garlic filling. Add garlic, butter and oil to a small saucepan. Boil for about 30 seconds or until the butter is melted and the flavor of the garlic is infused into the oil. Stir in the parsley. When the rolls are done, brush the top generously with the garlic filling. The rolls are best eaten hot.