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 your stand mixer, add the almond flour, xanthan gum, and salt and mix with the paddle attachment until combined.
Add the yeast mixture to the stand mixer and mix gently.
Add the melted cheese mixture to your stand mixer, followed by the eggs. Mix on medium speed until all the ingredients have combined into a sticky dough.
Remove the bowl from the stand mixer, cover with a clean kitchen towel, and leave in a warm place to rise for 20 minutes.
Roll the dough out 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 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.