In a microwave-safe bowl or using a double boiler, combine the shredded mozzarella and cream cheese. Heat gently in short intervals (20–30 seconds at a time if using a microwave), stirring in between each interval until both cheeses are completely melted and smooth. The mixture should look glossy and stretchy, with no lumps remaining. Be careful not to overheat, as this can make the cheese oily instead of smooth.

While the cheese is still warm, add the almond flour and the egg directly into the bowl. Using a spatula or your hands (lightly greased to prevent sticking), mix everything together quickly until it forms a soft, uniform dough. Keep mixing and kneading for a minute or two until the dough becomes smooth and slightly elastic. If it feels too sticky, you can lightly dust your hands with almond flour.

Place the dough onto a baking tray lined with parchment paper. Using your hands or a spatula, press and spread it out into an even layer, about ¼ inch thick. Try to keep the thickness consistent so it cooks evenly. Once spread, use a knife or pizza cutter to gently score or cut the dough into triangle or square “nacho-style” shapes before baking—this makes it easier to separate later.

Transfer the tray to a preheated oven at 180°C (350°F) and bake for about 12–15 minutes. Keep an eye on it during the last few minutes—the edges should turn golden brown and slightly crisp. Avoid overbaking, as the base can become too hard instead of lightly crunchy.

Remove the tray from the oven and let it cool slightly for a minute or two. Then, carefully add your toppings—sprinkle shredded cheddar cheese evenly over the surface, followed by any cooked protein like shredded chicken or beef bacon if using. Distribute everything evenly so each piece gets a good amount of topping.

Place the tray back into the oven for another 4–5 minutes, just until the cheese is fully melted and bubbly. Watch closely to prevent burning. Once done, remove from the oven and let it rest briefly so the toppings settle and the base firms up slightly.

Serve warm by transferring the pieces to a plate or serving tray. Add a dollop of sour cream on top of each piece and sprinkle freshly chopped green onions for a fresh, slightly sharp finish. For best texture and flavor, enjoy while still warm when the cheese is soft and the base is perfectly crisp.