• In a medium bowl, add coconut flour, baking powder and garlic powder. Mix well and set aside.
• In a medium microwave-safe bowl, add mozzarella and cream cheese. Microwave for 90 seconds, stirring halfway through.
• Add flour mixture and beaten eggs to cheese mixture.
• Using your hands, knead the dough. Squish between your fingers and fold it over and over.
• Refrigerate for 30 minutes so it is less sticky to work with.
• Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Flatbread (makes 28-32 triangles)

• Lay out a sheet of parchment paper.
• Lightly roll out the dough until about 1/4 inch thick. The dough will be flaky and will split and crack. Just push it back together again! This is what is supposed to happen!
• Cut into a large rectangle, then keep cutting it down until you get triangles (see photos above). Take the scraps and roll it out again until you have no scraps.
• Lay triangles randomly on a baking sheet.
• Brush with butter and sprinkle with Italian seasoning and salt.
• Bake for 16-18 minutes until golden brown.

Breadsticks (makes 8 breadsticks)

• Divide the dough into 8 portions. Using oiled hands, roll our the dough into a log that is about 1 inch thick and 6 inches long.
• Flatten slightly. Place logs about 2 inches apart on the baking sheet.
• Brush with butter and sprinkle with Italian seasoning and salt.
• Bake for 18-22 minutes, until golden.