Prep the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly oil the parchment or spray with cooking spray for easy release.

Melt the cheeses: In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until melted and smooth. This usually takes 1–2 minutes total.

Mix the dry ingredients: In a separate bowl, whisk together the almond flour, baking powder, salt, garlic powder, Italian seasoning, and Parmesan.

Form the dough: Add the dry mixture and the beaten eggs to the melted cheese. Stir with a stiff spatula until a dough forms. If it seems streaky, keep working it. A slightly sticky but cohesive dough is perfect.

Tip for easier handling: If the dough is too sticky, let it rest for 2–3 minutes, or lightly oil your hands. You can also knead it gently with damp hands to smooth it out.

Shape the base: Place the dough on the prepared baking sheet. Cover with another sheet of parchment and roll or press into a rectangle about 9x12 inches and 1/4 inch thick. Peel off the top parchment.

Par-bake: Bake for 8–10 minutes until the edges start to set and the surface looks slightly dry. This step keeps the breadsticks crisp on the bottom.

Add garlic butter: Stir the melted butter and minced garlic together. Brush it generously over the par-baked crust. If you love garlic, add a pinch more on top.

Finish baking: Return to the oven for 6–8 minutes, until golden around the edges and lightly browned in spots.

Optional extra cheese: For maximum cheesy pull, sprinkle a little more mozzarella and Parmesan over the top in the last 2–3 minutes of baking.

Rest and slice: Let the breadsticks cool for 3–5 minutes so they firm up. Slice into strips or squares with a pizza cutter. Garnish with fresh parsley if you like.

Serve: Enjoy warm with a side of low-carb marinara, garlic herb butter, or keto ranch for dipping.