In a microwave-safe bowl, melt 2 cups of shredded mozzarella and 2 tablespoons of cream cheese until smooth and creamy, about 1-2 minutes. Stir well to combine.

Add 2 large eggs, 1/2 cup almond flour, and 1 teaspoon baking powder to the melted cheese mixture. Stir until a sticky dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 4 hours to firm up.

Once chilled, divide the dough into 8 equal portions and roll each into a ball. Flatten each ball between two sheets of parchment paper until about 1/4 inch thick.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place the flattened dough onto the baking sheet and bake for 15-17 minutes, until golden brown and slightly crisp on the edges.

While baking, melt 2 tablespoons of butter in a skillet over medium heat and sauté 3 minced garlic cloves until fragrant, about 1-2 minutes.

Remove the flatbreads from the oven and immediately brush with the garlic butter mixture. Sprinkle with 1/4 cup of grated Parmesan and a dash of chopped parsley.

Return the flatbreads to the oven for an additional minute for the cheese to melt and become bubbly.