Place the mozzarella and butter into a small saucepan over low heat. Heat until completely melted.

In a small bowl, add the yeast and inulin and mix together. Add the warm water and set aside in a warm spot to proof.

In a large bowl, add the almond flour, xanthan gum, and salt and mix until combined.

Add the yeast mixture to the almond flour and mix gently.

Add the melted cheese mixture to the almond flour, followed by the eggs. Mix with a spatula, then use your hands (best to wear foodsafe gloves) to knead and press into a smooth, tacky dough.

Cover with a clean kitchen towel, and leave in a warm place to rise for 20 minutes.

Roll the dough out, between 2 pieces of parchment paper, into a rectangle about 7mm/ 1/3in thick.

Sprinkle over the cheddar cheese, scallions, chives, garlic, salt, and pepper.

Roll from one long end to the other, into a big scroll.

Using kitchen scissors, snip the dough on an angle (about ¾ of the way through) and twist each section the opposite way of the previous one. Press the dough together to overlap the sections and form more of an oval shape.

Place on a cookie sheet lined with parchment paper.

Leave in a warm place for 15 minutes.

Preheat oven to 180C/355F.

Bake your bread for 25-30 minutes, until golden brown.

Allow to cool for 10 minutes before gently sliding your pull apart onto a platter or breadboard and serve.