Preheat the oven to 350F (180C).

To make the fathead dough, 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.

Place the dough between two silicone mats and roll it into a rectangle.

Melt the butter in a small bowl in the microwave, then stir in the powdered sweetener and cinnamon. Remove the top silicone mat and brush the cinnamon mixture over the dough.

Use a spatula or palette knife to slice the dough into two rows and eight columns, forming 16 strips. Twist each strip and place it onto a baking sheet lined with a silicone mat (it can be the top one that you used earlier). 

Bake for 12 minutes or until the churros are golden brown. Leave for 5 minutes to firm up, then transfer to a serving platter. 

Serve warm, with a sprinkling of granular sweetener over the top and with some low carb chocolate syrup.