Prepare Oven and Pan: Set your oven to preheat at 180°C (350°F). Line your large baking sheet with parchment paper to prevent sticking.

Melt Cheese Base: Combine the shredded mozzarella and milk in either a microwave-safe bowl or a small saucepan. Heat gently (using short bursts in the microwave or low heat on the stove) until the cheese is fully melted and smooth. Stir well to ensure the milk is incorporated evenly.

Combine Dough: Pour the warm cheese mixture into a large mixing bowl. Allow it to cool for about 2-3 minutes so it doesn't cook the eggs. Add the almond flour, baking powder, salt, xanthan gum, and the room-temperature eggs to the bowl. Stir vigorously with a sturdy spoon or spatula until all ingredients come together into a cohesive, thick dough ball.

Portion and Shape: Lightly grease your hands if the dough feels too sticky. Transfer the dough ball to a clean surface. Divide the dough evenly into 10 portions. Gently press and shape each portion with your hands into irregular disc shapes, aiming for a similar thickness for even baking. Arrange the rounds on the prepared baking sheet, leaving some space between them.

Bake: Place the baking sheet into the preheated oven. Bake for 20-24 minutes, or until the rounds are visibly puffed up, firm to the touch, and achieve a light golden-brown color on top.

Cool Slightly: Carefully remove the baking sheet from the oven. Let the Low-Carb Naan Bread rest on the pan for 5-10 minutes before serving. They are best enjoyed warm.