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, Italian seasoning, 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 beaten 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 rectangle, 1/3” thick.
Bake for 12-14 minutes, until slightly puffed up and browned. Remove from oven and let cool.
Once cooled, cut into 1/2”x1/2” squares. Place bread pieces in a large bowl and set aside.
Stuffing Instructions
Heat oven to 350 F.
Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat, breaking up the pork until it is fully cooked and browned. Transfer pork mixture to a large bowl and set aside.
In the same skillet over medium heat, melt the butter. Once melted, add celery and onion and cook until the vegetables have softened, about 5 minutes. Sprinkle poultry seasoning over mixture and cook for another 2 minutes, stirring to combine.
Pour chicken broth into mixture and stir to combine.
Turn off the heat and pour the vegetable/broth mixture over the bread pieces. Toss carefully to combine.
Finally, add the pork, beaten eggs, and parsley. Toss carefully to combine. The mixture should be moist; if not, add more chicken broth.
Pour mixture into a casserole dish lightly greased with butter.
Bake for 40 minutes, rotating the casserole dish halfway through.