Preheat the oven to 400F.

Place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then another cook for another 30 seconds.

Stir in the beaten egg and almond flour, and season with salt and pepper.

Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.

Place the dough on a large silicone mat. You need to roll it into a flat rectangle (use a rolling pin and parchment paper or just use your hands)

Place the bacon side-by-side on the dough. Use a palette knife (or something similar) to score lines between the bacon.

Pick up each strip of dough and bacon, and twist them around into the classic cheese straw shape, and place them on a baking sheet lined with (another) silicone mat.

Brush the low carb cheese straws with a little melted butter, then bake in for 15 minutes, turning half way through the cooking time.

Let cool for five minutes, (you might like to place them on a piece of paper towel if they look too greasy - it depends on your bacon!), then serve warm, garnished with fresh parsley.