Make the Dough:
In a microwave-safe bowl, melt mozzarella and cream cheese together until smooth (about 1–2 minutes, stirring halfway).
Add in eggs, almond flour, baking powder, and 1 tbsp Parmesan. Mix until a sticky dough forms.

Chill the Dough:
Cover and refrigerate dough for at least 4 hours (or overnight) to firm up and make it easier to shape.

Shape the Flatbread:
Preheat oven to 350°F (175°C).
Divide dough into 8 equal portions. Flatten each ball between parchment paper into thin rounds.

Bake:
Place flattened dough rounds on a parchment-lined baking sheet.
Bake for 15–17 minutes until golden brown.

Make Garlic Butter:
While flatbreads bake, cook minced garlic in butter and olive oil over medium heat until lightly browned.

Finish and Serve:
Brush hot flatbreads with garlic butter, sprinkle with extra Parmesan, and return to oven for 1 more minute.
Garnish with fresh parsley and serve warm.