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 and egg and using a hand mixer, combine well. Chill in the freezer for 10 minutes to help with forming the dough.

Divide the dough into 8 equal portions. Place one ball of the dough on the greased piece of parchment paper that is on a baking sheet, and pat out with your hands to make a small rectangle shape, about 2 inches by 3 inches. Repeat with remaining balls of dough.

Make the filling by placing the raspberries, cream cheese, and natural sweetener in a food processor and pulse to combine well. Taste and adjust sweetness to your liking. Place this mixture in the center of 4 pieces of rectangles, try to cover as much dough as possible, leaving 1 centimeter on all sides. Place 4 unfilled rectangles of dough and top onto the filled rectangles. Use a fork to seal the edges shut.

Place the baking sheet with the Pop Tarts in the oven.

Cook for 8 minutes. Optional: remove from oven and use a fork to score edges again to look like a traditional pop tart.

Place back into the oven to cook another 2 minutes or until the pop tarts are golden brown and dough is fully cooked. Remove from oven and allow to cool for 10 minutes.

Meanwhile make the frosting by placing the softened cream cheese, natural sweetener in a small bowl, stir to loosen the cream cheese. Add just enough almond milk to make a frosting. If it gets too thin, add a tablespoon of natural sweetener, and if it is too thick, add a splash of almond milk. Add natural food coloring if desired. Place into a piping bag or small ziplock. Cut a tiny corner in the Ziploc and pipe over each pop tart.

Once the pop tarts are cool, drizzle glaze over.

Store extras in air tight container in the fridge for up to 4 days. Store extras in air tight container in the fridge for up to 5 days. Can be frozen for up to a month.