Preheat oven to 400 degrees F.

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

Add the almond flour, egg and salt and using a hand mixer, combine well.

Place a greased piece of parchment paper on a pizza stone (or cookie sheet, but a pizza stone will bake the bottom better). Place the dough on the greased piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches. Place the oval so the longer part aims towards you.

Make the cinnamon filling by placing the melted butter, natural sweetener and cinnamon in a small bowl and use a fork to combine well. Place this mixture onto the dough, try to cover as much dough as possible.

Make the cream cheese filling by placing the softened cream cheese, natural sweetener and yolk in a bowl. Mix well to combine. Place this mixture down the middle of the oval, lengthwise, in an oval shape. Leaving 1 ½ inches at the top and the bottom, and leaving 3 inches on each side.

Cut ¾ inch thick stripes along the kringle that doesn’t have any cream cheese filling. Fold the top and bottom end in, on top of the cream cheese filling. Start on one end and fold the right flap over the cream cheese filling, then the left flap, continue folding the flaps over the filling until the whole kringle is wrapped.

Place the stone with the kringle in the oven to bake for 15 minutes or until the kringle is golden brown and dough is fully cooked. Remove from oven and allow to cool for 10 minutes.

Meanwhile make the glaze by placing the natural sweetener in a small bowl, add just enough cashew/almond milk to make a thin glaze. If it gets too thin, add a tablespoon of natural sweetener, and if it is too thick, add a splash of cashew milk.

Once the Kringle is cool, drizzle glaze over and sprinkle with crushed almonds if desired.