CombineKetoniamix, warm water, honey, instant yeast, and oil in a bowl fitted for a stand mixer. Mix with a paddle attachment on high for 5 minutes or until dough comes together completely. You can also knead by hand for 10-15 minutes. Shape into a ball and rest, covered for 45 minutes.

Preheat oven to 450*

In a large bowl combine ground beef, parmesan, egg, heavy cream, and italian seasoning. Grate your onion and garlic into the bowl as well. Use your hands to thoroughly mix the meat. If you're serving guests, use gloves. Divide the meat into 18 equal sized meatballs. Mine turned out to be about 60 grams, weight may vary. Place meatballs on baking sheet lined with foil. Bake for 10 minutes.

Remove from oven and transfer meat balls to a cooling rack to get them out of the excess fat. Let meatballs cool while you portion out the dough.

Divide the dough into 6 equal portions. Use your hands to roll out a long, skinny, snake-like piece of dough. Place 3 meatballs on a baking sheet about an inch apart from eachother. Snake the dough in between the meatballs. Shove a skewer through the dough and meatballs. It should look like dough, meatball, dough, meatball, dough, meatball, dough. Repeat with the remaining. Place all the kabobs on a baking sheet lined with parchment paper and let rest covered for 45 minutes.

Reduce oven to 400*

Brush the dough with an egg wash and sprinkle about 2 tbsp of freshly shredded mozzarella onto each kabob. Bake for 20 minutes or until the internal temperature of the dough reaches 200*. Serve with a side of Rao's marinara & enjoy!