Combine the mozzarella and cream cheese in a heat-proof microwave safe bowl. Microwave in 30-second intervals until fully melted. This should only take about a minute.

Mix in the egg into the cheese mixture.

In a separate bowl, mix together almond flour, baking powder, and pink salt.

Place the dry ingredients into the melted cheese mixture while it’s still warm so it incorporates easily.

Lay out a piece of parchment paper or a silicone mat and knead the dough into a ball.

Once the cheese dough is nice and smooth, use a rolling pin to roll it out about 1/4 inch thick in a rectangle shape.

Use a butter knife and cut the dough longways down the center to create two long stands of dough.

Then cut a triangle on each strip to make small triangle shapes you will eventually roll into croissants.

In a separate bowl add the melted butter, brown erythritol, and cinnamon and mix until combined. Brush mixture generously onto each triangle.

Roll the croissants up and place them on a baking sheet with parchment paper or a silicone mat.

Bake for 25-30 minutes at 350 degrees.

While the croissants are baking make the icing.

In a small bowl whisk all ingredients for the icing.

Once the croissants are done, remove them from the oven and drizzle icing on top.

Serve warm or cold.