Preheat the oven to 350 degrees F.

In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese. Heat in 30-second increments until cheese is completely melted.

Stir the cheeses so they are combined.

In a second smaller bowl, combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.

When the almond flour and cheese are nearly combined, add in a beaten egg white and stir well.

Using your hands work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible). If the dough seems too wet, just add 1 tablespoon of almond flour at a time until it feels right.

Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle.

Brush the melted butter over half the dough and sprinkle with the cinnamon sugar. Fold the remaining dough over the cinnamon sugar (like closing a book).

Use a pizza cutter or sharpe knife to cut the dough into thin strips. Carefully twist the dough and place on the silicone lined baking sheet.

Bake 15-18 minutes until golden brown.

Combine all of the cream cheese ingredients in a blender or food processor, blend until smooth.
*Add more liquid if you want to thin the mixture.