Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a small bowl, whisk together almond flour, coconut flour, baking powder, sweetener, cinnamon, nutmeg, ground cloves Set aside.

Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and making a mess in your microwave). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance (see photo for reference). This should only take around 1 minute total cooking time using cheeses straight from the fridge (less time if you have softened the cream cheese to room temperature). Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheeses over the stove in a double boiler.

Allow cheese dough to cool slightly (only a few minutes) so that it is still warm to the touch but not too hot.

Add cheese, 2 eggs (the third egg is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, and look more like cookie dough batter. See photo in post for reference.

Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a 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 smooth round ball. Place dough balls onto baking sheet, spaced 2 inches apart.

Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash.

Bake buns for about 20-23 minutes in the middle rack of your oven, or until rolls are dark golden brown.