Begin by melting 1½ cups of shredded low-moisture mozzarella and 2 oz cream cheese in the microwave for about 30–40 seconds. Stir until smooth. In a separate bowl, whisk together 2 large eggs, 1½ cups almond flour, 1 tsp baking powder, ¼ cup grated parmesan, and a pinch of salt. Combine the melted cheese with the egg mixture until a dough forms. Let this dough chill in the refrigerator for 4 hours.

Preheat your oven to 350°F (175°C) while you prepare to shape the flatbreads. Remove the chilled dough from the fridge and divide it into 8 equal portions. Roll each piece into a ball. Place a ball between two sheets of parchment paper and flatten it gently with your hands or a rolling pin until it reaches approximately ¼ inch in thickness.

Arrange the flattened dough pieces on parchment-lined baking sheets, ensuring they have space in between for even cooking. Bake in the preheated oven for 15–17 minutes. Keep a close eye on them; they should turn a beautiful golden brown and have a slightly firm texture when done. Remove the flatbreads from the oven and allow them to cool slightly.

While the flatbreads are baking, prepare the garlic butter. In a small saucepan, melt 2 tbsp of olive oil and 2 tbsp of butter over medium heat. Once melted, add 2–3 cloves of minced garlic. Cook the garlic until it turns golden and fragrant, about 1–2 minutes.

After baking, brush the warm Garlic Keto Flatbreads generously with the prepared garlic butter. For an extra flavor boost, sprinkle additional grated parmesan on top if desired. Return to the oven for 1 additional minute to melt any toppings. Once done, remove from the oven and serve the flatbreads warm.