Preheat the oven to 180°C (356°F) and grease a round 16cm cast iron pan or baking tin with butter or ghee. Alternatively you could use a flat baking tray, lined with parchment for a flat garlic bread. 

In a medium bowl, mix together the dry ingredients, almond flour, bicarbonate soda, xanthum gum and flaked salt, make a well in the middle In a saucepan, over a low heat, melt the mozzarella and cream cheese. Allow to cool for a couple of minutes and add to the dry ingredients, along with eggs and apple cider vinegar. Using a fork or spoon, mix together until well combined and it forms a dough. The dough will feel quite damp. 

Using wet hands, form the dough into 7 balls and arrange in the round cast iron pan or baking tin. Alternatively, you could shape it into a flat bread — place the dough onto the lined baking tray and flatten down with damp hands. 

Bake in the oven for 20–25 minutes until golden and cooked through. 

While the bread cooks, get on with the making the garlic butter. Melt the butter in a saucepan over a low heat. Add the garlic and cook gently for about 3 minutes until softened. Take off the heat and add parsley. 

Once the bread is cooked, pierce it several times using a knife. Pour over the garlic butter, season with salt and allow to soak into the bread for a few moments. 

Tear and share with your favourite low-carb Italian meals or anitpasti.