Preheat the oven to 350°F and line the bottom of the 9-inch square baking pan with parchment paper.
In a small mixing bowl add almond flour, coconut flour, baking powder, and erythritol. Whisk the ingredients together until combined well.
In a large microwave-safe bowl add mozzarella and cream cheese. Cover the top of cream cheese with mozzarella this is to prevent the cream cheese from overheating. Melt the cheese in the microwave at 30 seconds interval. Stir well at every 30 seconds to melt the cheese and make it look like dough. Do this for 1 to 2 minutes. Make sure to give interval in between the cooking so that cheese does not get overcooked.
In a double blade attached food processor add cheese, flour, and eggs. Pulse on high speed until the dough is even.
Use a spatula to scoop out dough and place it on a large sheet of a plastic wrap. Cover the dough in plastic wrap and knead few times until you get a uniform dough ball. Divide the dough equally into 9 parts and rolls each one of them using your palm forming a smooth round ball. Apply little oil on your hand before rolling out the dough to avoid dough sticking to your palms.
Place the dough balls into a baking pan
Bake the rolls for 25 to 28 minutes in the middle rack of your oven. Bake until the rolls turn to a dark golden brown.
In the meantime, while rolls are baking in the oven, whip together melted butter and syrup. Once the rolls are finished baking apply the melted butter on top of the rolls and serve them hot.