Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
Combine coconut flour, Swerve Confectioners, baking powder, and salt in a small bowl and set aside.
In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
In a large bowl, combine the eggs, whipping cream, and flour mixture. Then add the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
Place it on your lined baking sheet and roll it out into a 10" by 6" rectangle.
Bake for 7 minutes. Remove from oven and set aside.
Topping Instructions
Combine melted butter, Italian seasoning, and minced garlic. Brush on top of the bread, coating the entire surface.
Evenly sprinkle parmesan cheese on top.
Return to oven for another 4-5 minutes, until golden brown.
Cool for a few minutes before cutting into 12 pieces.
Notes
For best results, place the dough on a non-stick baking sheet, ideally one topped with a non-stick silicone baking mat. On top, place another non-stick silicone baking mat or a piece of parchment paper. Then, roll the dough into the desired shape with a rolling pin. This makes the dough much easier to work with!