Preheat the oven to 350F.

Make the dough by melting shredded mozzarella and cream cheese together in the microwave. Stir in some fine almond flour and sweetener. Next, add a beaten egg and knead the dough until smooth.

Roll the dough out between two large silicone mats. If the dough is too sticky, add a little extra almond flour. Cut the dough into 2" squares.

Place a teaspoon of jam diagonally from corner to corner of each square. Fold the two empty corners into the center and press together.

Carefully lift the cookie onto a baking sheet lined with a silicone mat, and continue with the rest of the dough, re-rolling as necessary. 

Bake for 10-12 minutes or until the edges of the cookies start to turn brown. Remove from the oven, let rest for five minutes, then transfer to a wire cooling rack. 

Either serve warm or let cool fully and store in an airtight container.