Place the cream cheese and mozzarella cheese into a bowl that is microwave safe. Heat the cheeses for 30 second intervals until completely melted and combined.
Add the cheese mixture to a mixing bowl, with all of the remaining dough ingredients except for the melted butter. Knead until all of the ingredients are combine.
Chill the dough for 30 minutes.
Melt the butter in a skillet over medium heat on the stove.
Stir in the zucchini, apple pie spice and brown sugar Swerve. Stir to combine, and saute until the zucchini is a crisp tender. Let cool.
Roll the chilled dough out between two pieces of parchment paper until it is about ΒΌ of an inch thick.
Slice the dough into 12 evenly sized rectangles, you may have to do this in two batches, rolling the excess back out the second time around.
Place some of the filling into the center of six of the rectangles of dough.
Add another rectangle of plain dough over each filled rectangle, and pinch the edges closed. Fold the edges of each rectangle up slightly.
Place the filled pastries on a parchment lined baking sheet.
Bake for 15 minutes.
Remove and let cool before serving.
Net Carbs: 4
Keyword keto desserts
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