Melt the mozzarella in the microwave at 30-second intervals.
Whisk in the egg and pumpkin puree into the melted cheese.
In a separate bowl, whisk together almond flour, baking powder, pumpkin spice, and salt.
Blend the dry ingredients into the cheese mixture.
Knead the dough into a ball and wrap in cling film. Refrigerate for at least 30 minutes before using.
Take the dough out of the chiller and divide into 6 balls.
Take a ball of dough and divide into 2 pieces. Roll each piece into a log. Twist both logs together, pinching the ends together to secure.
Do the same for the remaining dough.
Arrange twists on a parchment-lined baking sheet.
Brush the twists with melted butter.
Bake for 25-30 minutes at 350F.
Take twists out of the oven and allow to cool completely.
Blend all ingredients for the glaze in a bowl and drizzle over the twists.
Net Carbs: 2.5
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