Add the cream cheese and mozzarella cheese to a medium, microwave-safe bowl. Heat for 30 second intervals, stirring at each interval, until completely combined.

Add almond flour, xanthan gum, baking powder, egg, garlic powder, Italian seasoning and salt to a medium sized bowl and mix well.

Add cheese mixture to almond flour mixture and combine well until it forms a thick dough.

Chill the dough for 30 minutes.

While the dough is chilling, melt butter in a skillet over medium heat.

Add the onions to the heated pan and saute until softened.

Stir in the garlic and saute for 30 seconds more or until fragrant.

Pour in the heavy whipping cream, salt and pepper to the heated pan and simmer until the mixture thickens.

Finally, add the broccoli, chicken and parmesan to the sauce. Stir until well combined. Remove from heat and let cool for a short while.

Roll the chilled dough out between two pieces of parchment paper. The dough should be about ¼ of an inch thick once rolled out.

Cut the dough into evenly sized rectangles.

Place a spoonful of filling on one half of each rectangle of dough.

Fold the other half of each rectangle of dough up over the chicken filling, and pinch the edges closed.

Crimp the edges of each pocket of dough with a fork.

Place the chicken and broccoli pockets onto a parchment lined baking sheet and bake for 15 minutes.