Prep the oven and pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour (if using), baking powder, salt, and pepper. This helps prevent clumps and ensures even texture.

Make the cheese base: In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until the mixture is melted and smooth. You can also melt gently on the stovetop over low heat.

Add eggs: Beat the eggs lightly in a small bowl. Stir them into the melted cheese mixture until mostly combined. Don’t worry if it looks slightly streaky at first.

Combine wet and dry: Add the cheese-and-egg mixture to the flour bowl. Stir with a sturdy spatula until a soft dough forms. If it’s sticky, let it sit for 2–3 minutes so the flours hydrate.

Shape the bread: Transfer the dough to the prepared baking sheet. With lightly oiled or damp hands, press it into an oval or rectangle about 1/2 inch thick. Keep it even so it bakes uniformly.

Make the garlic butter: In a small bowl, combine 2 tablespoons melted butter, the minced garlic, and half the parsley. Brush about half of this mixture over the shaped dough. Reserve the rest for finishing.

Add cheese topping: Sprinkle the Parmesan evenly over the top. If you like, add a pinch of red pepper flakes or Italian seasoning for extra flavor.

Bake: Bake for 14–18 minutes, or until the edges are golden and the center feels set. For deeper color, you can broil for 1–2 minutes at the end, watching closely.

Finish and slice: Brush the hot bread with the remaining garlic butter and sprinkle with the rest of the parsley. Let it cool for 3–5 minutes, then slice into sticks or wedges.