Preheat oven to 350°F. Oil a 9 inch cast iron skillet. Or, line a 9 inch cake pan with parchment and oil well.
In a small bowl, whisk together almond flour, coconut flour, garlic powder and baking powder.
Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from popping and making a mess). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is melted and uniform. Do not microwave the full time at once because some of the cheese will burn and become hard to work with.
Combine all ingredients EXCEPT PARMESAN in a large bowl with gloved and oiled hands or in a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky either way.
Scoop out dough and knead uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a round ball.
Roll the top of each dough ball in parmesan. Place 1 ball in the center and the remaining 7 balls circling the pan one inch apart.
Bake rolls for about 25-30 minutes in the middle rack of your oven, or until rolls are golden brown.
While rolls are baking, make the garlic topping. Melt butter and add garlic & parsley. When rolls are finished, brush tops generously with garlic topping. Rolls are best eaten warm but can be reheated in the microwave. Do not overheat or they will melt. This is a fathead based dough so "warm" not burning hot is best.
Stored covered in the fridge for up to 5 days.
Serving: 1roll | Calories: 261kcal | Carbohydrates: 6g | Protein: 13g | Fat: 21g | Sodium: 293mg | Fiber: 3g | Net Carbs: 3g | Fat Ratio per Serving: 72.41% | Protein Ratio per Serving: 19.92% | Carb Ratio per Serving: 4.6%