Prep the oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Melt the cheeses: In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth, about 1–2 minutes total.

Mix the dry ingredients: In a separate bowl, whisk together almond flour, baking powder, garlic powder, onion powder, salt, and pepper.

Make the dough: Add the dry mix and the beaten egg to the melted cheese. Stir with a spatula until a shaggy dough forms, then knead with clean hands for 1–2 minutes until uniform. If it’s sticky, let it rest for 2–3 minutes or lightly oil your hands.

Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10x12 inches, roughly 1/4-inch thick. Peel off the top sheet.

Add fillings: If using, spread a thin layer of mustard over the dough. Lay the ham slices in a single layer, slightly overlapping. Sprinkle evenly with shredded cheddar or Swiss.

Roll and slice: Using the bottom parchment to help, roll the dough tightly from the long side to create a log. Freeze the log for 10 minutes to firm it up. Slice into 10–12 even pinwheels using a sharp knife.

Bake: Arrange the slices cut-side up on the prepared sheet, spacing slightly. Brush tops with melted butter and sprinkle with everything seasoning, if desired. Bake 15–18 minutes, until golden and the cheese is bubbling.

Rest and serve: Let cool for 5 minutes so they set and are easier to handle. Serve warm with extra mustard or a keto-friendly dipping sauce.