Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shredded mozzarella and cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until completely melted and combined, about 60 to 90 seconds total.
In a medium bowl, combine the almond flour, baking powder, garlic powder, and salt. Add the egg and mix until it forms a crumbly dough.
Add the melted cheese mixture to the almond flour mixture. Use a spatula to stir, then switch to kneading with your hands until a smooth, pliable dough comes together. If it feels too sticky, dampen your hands with a little water.
Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them about 2 inches apart on the prepared baking sheet.
Brush the tops of each roll with the beaten egg wash, then sprinkle sesame seeds over the top.
Bake for 12 to 15 minutes, until the rolls are puffed up and golden brown. Let them cool on the baking sheet for 5 minutes before serving. These are best enjoyed warm.
