Preheat your oven to 350°F and grease an 8x8 inch baking dish or similar size with butter or cooking spray. While the oven heats, mince your garlic cloves finely and finely chop the fresh parsley. Set these aromatics aside separately—I find having them ready before mixing the dough prevents any rushed moments when timing matters most.

In a medium bowl, whisk together the almond flour, parmesan, baking soda, garlic powder, and salt. Make sure everything is evenly distributed—this ensures consistent flavor and rise throughout your bread. Set this dry mixture aside.

Place the shredded mozzarella and softened cream cheese in a microwave-safe bowl. Microwave for 70 seconds, stirring halfway through, until completely melted and smooth. Using shredded cheese from a block rather than pre-shredded gives you a much better melt with fewer additives.

Add the egg to your melted cheese mixture and stir well to combine. Pour in the dry ingredient mixture from Step 2 and fold everything together until a cohesive dough forms. Once the dough comes together, knead it gently for about 30 seconds in the bowl—this helps develop structure and ensures even texture throughout your finished bread.

Transfer your dough to the prepared baking dish and press it evenly into an even layer using your hands or an offset spatula—slightly dampen your hands if the dough sticks. Bake for 20 minutes until the top is lightly golden and the edges pull away slightly from the sides of the dish.

While the bread bakes, melt the butter in a small saucepan over low heat. Add your minced garlic and cook gently for 1-2 minutes until fragrant but not browned—this releases the garlic's natural oils and creates a rich, savory flavor base for your topping. Stir in the parsley and oregano, then remove from heat and set aside.

Remove the hot bread from the oven and immediately brush the entire surface generously with the garlic butter mixture from Step 6, making sure to coat all the edges. Let it rest for 5 minutes to allow the bread to set slightly, then slice into squares and serve while still warm. I always apply the garlic butter to hot bread right out of the oven—this helps it absorb into the crumb for maximum flavor.