Preheat the oven to 350F.

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

Stir in the almond flour, sweetener, and beaten egg.

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

Portion the dough into six balls. Slightly flatten each ball in your hand and place two small pieces of chocolate across the center.

Fold the dough over the top and press to seal it closed. It's OK if the chocolate is poking out at each end but you don't want it to be overhanging the dough.

Place them on a baking sheet lined with a silicone mat and bake them for 15-18 minutes or until browned all over and the dough is cooked through. Leave to cool for 5 minutes before serving.

Sprinkle a little powdered sweetener over the top, if using.