Grease a medium pan with oil. Ina small plate, combine parmesan and Italian seasoning.
Melt Mozzarella and cream cheese in a large bowl for one minute in the microwave. Mix well with a spatula until smooth.
Combine the melted cheese, eggs, baking powder, almond flour and bacon. Mix until smooth.
Using a large cookie scoop, scoop dough and roll into the parmesan and herb mix. Place each ball into the prepared pan. Sprinkle with more parmesan cheese. Place pan in refridgerator for 10 minutes. In meantime, preheat oven to 200c.
Remove the pan from the refridgerator. Bake the garlic butter bread for 20-25 minutes until gold brown.
Brush generously the baked garlic butter keto bread with the garlic butter sauce and serve.
