Using an electric mixer, beat the cream cheese, butter, sweetener, vanilla extract, lemon extract, lemon zest, and lemon juice until smooth. Set aside.

In a medium saucepan, whisk together the sweetener and xanthan gum. Gradually add the lemon juice along with a bit of water (about half the amount of sweetener used), whisking constantly.

Turn the heat on to medium-low. Add the frozen raspberries, stirring constantly. Once the raspberry sauce is just starting to simmer, remove from the heat and set aside.

In a small bowl, beat the butter and cream cheese for the lemon glaze with an electric mixer until smooth.

Add the vanilla, sweetener, lemon juice, and lemon extract and blend to combine.

Slowly pour in the almond milk, beating the mixture between each addition. Set aside.

Preheat oven to 350F. Grease a circular pan with coconut oil or butter. Get out two sheets of parchment paper and a rolling pin.

Prepare a double boiler (a medium saucepan with a medium bowl that will sit on top works just fine). Fill the saucepan or lower part of the double boiler with 2" of water. Place over a high heat and bring to a simmer uncovered. Once simmering, reduce the heat to low.

Meanwhile, in the top part of the double boiler, whisk together the almond flour, sweetener, xanthan gum, and baking powder.

Stir in the egg and vanilla extract. The mixture should be very thick.

Add the mozzarella cheese and place the bowl over the pot of simmering water. Use a silicone oven mitt to avoid being burned by the hot water and steam escaping the pot.

Stir the mixture constantly, as the cheese melts and combines with the flour to form a breadlike dough.

Once the cheese has completely melted, transfer the dough to a piece of parchment paper. Knead the dough a few times to completely combine the flour mixture with the cheese. Form the dough into a rectangular shape and cover with the second piece of parchment. Roll the dough out into a rectangle and remove the top sheet of parchment paper.

Spread the lemon cream cheese filling over the dough, leaving about 1/2" uncovered on the edges. Spread the raspberry sauce over the lemon cream cheese filling.

Roll the dough into a log, pressing the outside edge to seal.

Using a serrated knife or dental floss, gently slice the log into pieces. Arrange the rolls in the greased pan.

Bake for 24–26 minutes or until golden brown.

Serve with the glaze drizzled over top.