Preheat the oven to 385 F and line parchment paper on a baking sheet.
2. Add the cheese and cream cheese to a large microwavable bowl, stir and microwave it for a minute, stir and microwave it again for another 30- 60 seconds stir again until well incorporated.
3. Stir in the beaten egg whites, coconut, psyllium husk and pinch of salt. Knead with your hands until you achieve a dough consistency, add sparkling water and continue kneading, if the dough becomes hard, microwave it for 10- 15 seconds.
4. Place the dough between to sheets of parchment paper and spread with a rolling pin to ⅓ inches thickness. Brush half of the melted butter onto the dough.
5. With a pizza cutter start by dividing the dough dough into 4 equal square, then into triangles, around 4 inches wide at the bottom.
6. Roll the triangles up starting at the wide part, slightly make a curve to shape these a little crescent.
7. Place them on the baking sheet at least 2 inches apart, brush the remaining of the butter on top and bake them for 12 minutes or until golden brown
