Preheat the oven to 425F; line a large baking sheet with parchment paper or a silpat liner.
Add the yeast and warm water to a small bowl and stir with a fork to combine; let it sit for 5 to 10 minutes.
Meanwhile, whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.
Melt the mozzarella and cream cheese together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.
Stir the dissolved yeast into the cheese mixture, and then stir in the egg, and finally the almond flour mixture. It’s easiest to do this with your hands; to help prevent the dough from sticking, lightly spray your hands with a little avocado or olive oil before kneading the ingredients together until they form a dough.
Divide the dough into 4 equal pieces; roll each into a log about 4 inches long and cut each log into 4 bites (so you end up with 16 bites total).
Arrange the bites on the prepared baking sheet and bake until golden, about 10 minutes.
As soon as they’re out of the oven, carefully brush the top of each pretzel bite with butter and sprinkle on a little salt.