Preheat the oven to 375F

Grease a 24-hole mini muffin pan with butter.

Make the dough by placing the mozzarella and cream cheese in a bowl and microwave for 1 minute, stir and then cook for another 30 seconds. Stir in the beaten egg and almond flour. This should make a dough.

Let the dough cool slightly and set, then knead it. If it's too sticky, sprinkle a bit more almond flour while kneading on top of parchment paper. Add a little extra almond flour if the dough is too sticky, then knead again.

Roll it out sandwiched between parchment paper.

Use a small jar lid to cut out 24 circles.

Place those into the cavities of the muffin pan to make a crust.

For the filling, combine the cream cheese spinach, artichoke's cheese and garlic salt in a cooking pan and heat on low for 5 minutes until everything is melted and combined then divide within the cups.

Bake for 10 minutes or until the dough is brown at the corners.Then broil on high for 1-2 minutes. Let cool for 5 minutes then transfer them to a serving platter and enjoy while warm.