Preheat the oven to 350° F, and grease a small baking sheet, or line it with parchment paper.
Place your cream cheese in a small microwaveable bowl, and dump your cup of shredded mozzarella cheese over it. Microwave on high in 30 second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long, or your cheese will crisp up and will lose it’s elasticity. By putting the mozzarella on top of the cream cheese, I’ve found it helps keep the mozzarella from crisping as easy, and because cream cheese takes longer to melt it melts better when on the bottom of the bowl where it gets warmer.
Add your almond flour, protein powder, salt, baking powder, and two of the eggs. Mix on medium speed in a stand mixer until everything is well combined and you have wet sticky dough.
Roll the dough into 8 equal balls and put them on your prepared baking sheet. If the dough is sticking to your hands as you roll them put a little bit of olive oil on your hands. Though they will still stick to some extent a little olive oil helps out a LOT!
Bake the rolls for 20 to 25 minutes or until they have turned a golden brown. Because these rolls are made up mostly of cheese, and cheese solidifies when cool, these rolls are best served warm