Combine the Mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave for 30-second intervals, stirring after each interval until the cheeses are fully melted.
Add the almond flour, 3 tbsp of coconut flour, sweetener, baking powder, and xanthan gum. Mix until the ingredients are mostly mixed in, then add the eggs. Continue mixing until you have a uniform dough. I find it easiest to use a rubber spatula, but be prepared, this part can take a while.
Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350 degrees and grease a 7x11 baking dish (an 8x8 or 9x9 would also work).
Remove the dough from the fridge and sprinkle the top with some of the remaining coconut flour. Using your hands, roll the dough into 12-15 balls a little bigger than a golf ball. Sprinkle with more coconut flour if the dough becomes too sticky to handle.
Place the balls of dough into the baking dish. Cover with aluminum foil and bake for 40-45 minutes. Remove foil, and bake an additional 15-20 minutes, until the rolls are browned and are not super squishy when you press on the center.
Nutrition info for 1 roll: 152 calories, 12g fat, 4g carbs, 2g fiber, 8g protein2g net carbs!