Instructions

1. Preheat oven to 400 degrees.
2. Melt mozzarella and cream cheese in a double boiler on the stove over medium heat, stirring often to blend and break down the cheeses. The cheese mixture will not be loose and smooth, but will be rather stiff and may tend to ball up.
3. While cheeses are melting, whisk almond flour, baking powder and nutritional yeast flakes together in a small bowl; whisk the two eggs in another small bowl until well beaten.
4. Take cheeses off heat and add the almond flour mixture, then the eggs and stir with a rubber spatula as much as possible. Don’t be surprised to find that it won’t come together like a regular dough. The only way I’ve found to mix it thoroughly is by using my hand and just squeezing it through my fingers. It still may not come together completely, and you’ll see pockets of cheese that just won’t combine with the rest of the dough, but that’s ok!
5. Take the dough out of the pan and place on a piece of parchment paper, rolling it into a thick log. Using a very sharp knife, cut the log into equal (well, sort of equal) pieces. Depending on your needs, you can divide the dough into 6, 8, 12 pieces… or whatever works for you.  Roll each piece into a ball, then flatten slightly and place on a parchment paper-lined baking sheet. Place each piece about 3 inches apart.
6. Whisk the third egg in a small bowl. Brush the beaten egg onto the dough, then sprinkle with the salt.
7. Bake for 10 to 12 minutes or until the biscuits are golden brown. Remove from oven and allow to rest about 10 to 15 minutes.
8. If you’re lucky enough to have leftovers, store them in a plastic or paper bag in the refrigerator, or wrap tightly and freeze. These are delicious fresh from the oven, but also incredible split and toasted later in the week.