Melt mozzarella and cream cheese in microwave for 30-60 seconds until gooey. In a bowl, combine eggs, almond flour, baking powder, and parmesan. Mix in melted cheese until smooth. Refrigerate dough for at least 4 hours.

Preheat oven to 350°F (175°C). Divide dough into 8 equal portions, roll into balls, and flatten between parchment sheets to ¼ inch thickness.

Remove top parchment layer, transfer dough rounds to a baking sheet, and bake for 15-17 minutes until golden brown.

In a saucepan, heat olive oil and butter. Add minced garlic and cook until fragrant for 2-3 minutes.

Brush baked flatbreads with garlic butter and sprinkle additional parmesan. Return to oven for 1 minute and serve warm.