Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Melt the mozzarella and cream cheese together in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth; this usually takes about 1 to 2 minutes total.

Stir the almond flour, baking powder, garlic powder, Italian seasoning, and salt into the warm cheese mixture. Add the egg and mix until a soft dough forms.

If the dough feels sticky or too hot to handle, let it cool for 2 to 3 minutes. Press or roll it into a rectangle about 1/4 to 1/2 inch thick on the prepared baking sheet, then score it into eight breadsticks or squares without cutting all the way through.

Bake for 12 to 18 minutes, or until the bread is puffed, lightly golden, and just set in the center. Avoid overbaking because the bread firms as it cools.

While the bread bakes, stir together the melted butter, minced garlic, chopped parsley, and optional Parmesan. Brush the mixture generously over the hot bread as soon as it comes out of the oven.

For a more toasted finish, place the bread briefly under the broiler for 1 to 2 minutes, watching closely. Cool for several minutes before separating the breadsticks or slicing the rectangle.