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Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
In a small frying pan, add the oil, onion, garlic, and thyme. Place over medium heat and saute for 5 minutes, or until softened. Set aside to cool.
In a mixing bowl, add the pork, beef, psyllium husk, oregano, and salt, followed by the cooled onion mixture. Mix well and set aside.
Place the mozzarella cheese and butter into a small saucepan over low heat. Melt completely.
In a mixing bowl, add the almond flour, xanthan gum, and salt. Mix well.
Add the melted cheese mixture, followed by the egg and knead into a smooth dough.
Roll the dough between 2 pieces of parchment paper into a rectangle 30cm/12in wide and 5mm/0.25in thick.
Cut the rectangle in half lengthways.
Spread half the meat mixture down the center of each dough rectangle.
Gently roll up, ensuring that the seam is on the bottom. Cut each log into 9 pieces.
Place the pieces onto your prepared cookie sheet, leaving a small gap between each.
Bake for 20-25 minutes until the pastry is golden brown and the rolls are firm to the touch.
Enjoy hot with a side of Sugar-Free Ketchup.