Place the mozzarella cheese and cream cheese in a bowl. Cook in the microwave for 2 minutes.
Stir until mixed.
Add the 2 eggs, almond and coconut flours, baking powder, garlic powder and rosemary.
Mix well until combined. Get in with your hands and work the dough until it is even in colour.
Place the dough in the fridge for 30 minutes to chill and firm. It will make it easier to handle.
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Take the Camembert out of it packaging and place it in the lid of the box it came in.
Place the box and the cheese in the centre of the parchment paper.
Roll large walnut shaped balls of the dough and place them around the box of Camembert.
Brush the tops of the dough with the egg wash and sprinkle with seeds (optional garnish).
Mix the walnuts and thyme together and scatter over the top of the Camembert.
Bake for 30 minutes until the rolls are golden.
The nutritional information for the dough and Camembert is shown separately below as you may not eat all the doughballs with the cheese.DoughBalls - Each doughball Calories 108, 5.7g protein, 8g fat, 4.1g carbs, 2.1g fibre, 2g net carbsBaked Camembert (6 servings)164 calories 9.2g protein, 13.8g fat, 1g carbs, 0.3g fibre, 0.7g net carbsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.