Melt the mozzarella and cream cheese in a non-stick pot over a low heat, stirring continuously. Alternatively, heat in a microwave (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
Stir in the egg, almond flour and baking powder. Start to combine using a fork, then use your hands to knead into a ball of smooth dough. This can be easier if you lightly oil your hands first.
Place onto a baking tray lined with baking paper and roll out into a flatbread shape. You can do this by either oiling a roller or by rolling the dough between two sheets of parchment paper.
Bake 17 minutes or until lightly browned.
In the meantime, chop garlic and parsley and melt butter. Mix and spread over the flatbread
Return to the oven for another 3-5 minutes. Cover with aluminium foil if the top gets too brown.
Cut into slices and serve
2.6g net carbs per portion. Makes 6 portions.If the dough becomes too stringy to work with, simply heat it up again to make it easier to handle. For a nut free dough, replace the almond flour with ¼ cup / 30g coconut flour. If you're hungry and want to share between 4 people, ¼ of the bread has 299 calories and 3.8 net carbs.