Preheat the oven to 350F.

To prepare the dough, mix together shredded mozzarella and cream cheese in a bowl. Microwave for about a minute or until it is fully melted, then stir to mix thoroughly.

Let cool for a few moments, then add the almond flour, beaten egg, salt and black pepper. Mix well.

Knead the dough with your hands until it is smooth, then divide it into two balls. Place them on a baking sheet lined with a silicone mat, spaced apart. Place another silicone mat on top, and press down so that the balls flatten to a uniform thickness. You can also use a rolling pin.

Remove the top silicone mat and bake for 5 minutes. Remove the flatbreads from the oven, flip them over and spread some Brie over each one. Sprinkle a few fresh cranberries over the Brie, then add the rosemary and season with black pepper. 

Return them to the oven for 5-6 minutes or until the edges start to turn golden brown and the cranberries have burst.

Transfer to a cutting board and cut into slices. Serve warm.