Gather all ingredients.
Preheat oven to 350F and line baking sheet with silicone baking mat (parchment paper works as well).
Chop bacon into 1/4" pieces and set aside.
Add bacon pieces into a Teflon frying pan and cook on medium heat for for 2-4 minutes until bacon is done to liking (we recommend crispy for this recipe). Once done, lay a paper towel down onto a holding plate (to soak up excess oil) and transfer. Note - it is very important that the excess oil is soaked up, otherwise the rolls won't have the correct consistency.
Combine Almond Flour, baking powder and garlic powder in a bowl. Mix well and set aside.
In a different large microwavable bowl, add shredded Mozzarella and cream cheese. Microwave for 15-30 seconds, take out and stir, then microwave for 15-30 more seconds and stir again. Continue this process until the cheese is completely melted.
Add the Almond Flour mixture and cooked bacon from strep 4) into the cheese bowl while still warm, quickly knead with hands until dough like consistency and everything is fully combined. If dough cools too much just microwave for a few seconds, take out and knead again.
Once combined, separate into 6 equal parts, form well packed buns and place onto a silicone baking mat. Repeat until all the mix is used.
Beat egg in a bowl and gently brush onto buns (egg wash).
Bake for 15-17 minutes, until buns are firm and slightly golden brown.
Once done, add a light pinch optional parsley garnish and enjoy warm!