Adjust your oven rack to the middle position and set the oven temperature to 400°F (200°C). Place the 2 teaspoons of butter into an 8-inch oven-safe skillet and put the skillet in the oven while it preheats.

In a mixing bowl, combine the almond flour, flax meal, baking powder, salt, and garlic powder. Stir in approximately two-thirds (2/3 cup or 75g) of the shredded cheese.

Incorporate the large eggs, the 3.5 tablespoons of melted butter, and the unsweetened almond milk into the dry mixture. Mix until all ingredients are just fully combined into a uniform batter; avoid overmixing.

Carefully take the hot skillet out of the oven using protective mitts. Tilt and swirl the skillet to ensure the melted butter coats the bottom and slightly up the sides.

Pour the prepared batter into the hot, buttered skillet, spreading it evenly. Sprinkle the remaining one-third (1/3 cup or 38g) of cheese over the top surface.

Return the skillet to the preheated oven. Bake for approximately 18 to 24 minutes. The bread should be golden brown at the edges, firm in the center, and the cheese topping should be melted and lightly browned.

Once baked, carefully remove the skillet from the oven. Allow the skillet bread to cool in the pan for at least 10-15 minutes before slicing into 8 wedges and serving.