Heat your oven to 350°F and line two baking sheets with parchment paper.
In a medium sized microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Remove and stir, then microwave again for 40 seconds. Stir again and microwave for another 30 seconds if needed or until the cheese is completely melted and there are no visible shreds.
In a large bowl fitted to stand mixer with a hook attachment, mix together the almond flour, xanthan gum, yeast mixture, eggs, and 1 tablespoon melted butter.
Next add in the melted cheese mixture.
Beat on medium speed until all the ingredients are combined, scraping the sides of the bowl to help get the dough mixed together.
Allow the dough to cool slightly for 10 minutes so that it is easier to work with.
Tape a large sheet of parchment to your counter.
Divide the dough into 4 equal parts, then divide those parts into two sections (one being slightly larger than the other). You will have 8 dough parts - 4 larger and 4 smaller.
Roll the larger dough parts into 14-inch ropes and the smaller dough parts into a 12-inch ropes, both tapering towards the top (see pictures above).
Using one 14-inch rope and one 12-inch rope, slowly wrap them around each other to create the shape of flames.
Carefully, transfer the flames onto the lined baking sheets. (Two flames will fit on one sheet.)
Curve each flame slightly to give it a narrow S shape.
Brush on the remaining melted butter and sprinkle with coarse salt.
Add Sriracha or Old Bay Seasoning onto the flames starting at the base and going 3/4 of the way up for a slightly reddish color.
Cut out four separate pieces of foil (about 2 inches long and wide).
Spray the foil pieces with cooking spray and loosely wrap them around the tip of each flame to prevent them burning.
Bake for about 25 minutes or until golden brown.
Allow pretzels to cool completely.