Preheat the oven top 350F.

Make the fat head dough by combining shredded mozzarella and cream cheese together in a bowl. Microwave for 1-2 minutes or until melted. Add the almond flour, granular sweetener, and beaten egg, and stir to combine.

Allow the dough to cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour. Place it on a large silicone mat and cover it with a second mat. Use a rolling pin to roll it into a rectangle about 12x9".

Divide the dough into 8 sections, and transfer them on the lower mat to a baking sheet.

Bake for 5 minutes. Add spoonfuls of jam to each section, then return to the oven for 8-10 minutes or until the dough is cooked through and turning brown at the edges.

Meanwhile, make the icing by combining melted butter, powdered sweetener, and heavy cream together in a jug. add a little extra cream if the mixture is too thick. Drizzle it over the cooked pastries - a squeeze bottle is useful for this. 

Enjoy the pastries warm.