Preheat the oven to 400°F.

To make the dough, place the mozzarella and cream cheese in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well.

To the bowl, add the almond flour, egg, and salt and combine well using a hand mixer. Use your hands and work it like a traditional dough, kneading for about 3 minutes. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.)

Grease a 14-inch-long piece of parchment paper and place it on a pizza stone (or a baking sheet, but a pizza stone will bake the bottom of the Kringle better). Place the dough on the greased parchment and use a rolling pin or your hands to form it into a large oval, about 12 inches by 8 inches. Position the oval so that one of the short sides is facing you.

To make the cinnamon filling, place the melted butter, sweetener, and cinnamon in a small bowl and use a fork to combine well. Place this mixture on top of the dough and spread it out, covering as much of the surface of the dough as possible.

To make the cream cheese filling, place the softened cream cheese, sweetener, and egg yolk in a bowl and mix well to combine. Starting 3 inches from the top of the dough oval and working your way toward you, pour this mixture down the middle of the oval, ending 3 inches from the edge nearest you. Now spread the filling into an oval shape, leaving 1½ inches along the left and right edges exposed.

Cut 1½-inch long, ¾-inch-wide flaps along the long sides of the kringle, cutting only into the part that doesn’t have any cream cheese filling on it. Fold the top and bottom ends in, on top of the cream cheese filling. Then, starting at the top of the oval, fold the right flap over the cream cheese filling, then the left