Grams change with the number of servings; the carbs in each serving stay the same.

Weigh everything and heat the oven to 350 °F (175 °C).

Melt the mozzarella and cream cheese together in a pan over medium-low heat, stirring and scraping the edges all the time.

Take it off the heat and let it sit about 30 seconds.

Stir in the baking powder, egg and most of the almond flour.

Tip into a bowl or onto the counter and knead in the rest of the almond flour until it is a fairly smooth ball. (It can be chilled or frozen now.)

Divide into 8 pieces of about 45 g, set them on a parchment-lined tray and bake 12 to 18 minutes.