Preheat oven to 375 F degrees.

Wash blueberries with water and leave aside.

Add the mozzarella cheese in a microwave-safe bowl. Microwave on high for 1 minute.

Stir the cheese and microwave again on high for 30 seconds.

In a separate bowl add almond flour, stevia, and baking powder. Mix until combined.

Add almond butter and egg to the cheese dough, stir and add dry ingredients. Knead with your hand until all the ingredients are well combined.

All the ingredients should be room temperature, that way cheese will remain soft and easy to integrate.

If the dough becomes hard and it becomes difficult to combine all the ingredients, microwave for 20 seconds and continue kneading.

Make a ball with the dough. Place the dough ball onto a sheet of parchment paper and place another sheet on top.

Using a rolling pin, roll out the crust to about ¼ inch thickness.

Using a 4-inch round pastry cutter (I used a jar lid) cut rounds of dough. Re-roll the scraps and cut more until you have used all dough.

Evenly distribute the blueberries between 6 discs and leave other 6 to cover them.

Gently cover the discs with another one and press the edges of each.

With a small sharp knife make an x on top of each cookie.

Place them on a baking sheet lined with parchment paper.

Bake for 10 minutes or until the edges are golden. Then broil in low for 2 more minutes.

Remove from the oven and allow pie cookies to sit on the pan for 5 minutes. Remove to a cooling rack and allow to cool.