Preheat the oven to 400F (200C) and line a baking sheet with a silicone baking mat or parchment paper.

Place the mozzarella and cream cheese in a medium microwave-safe bowl. Microwave for 1 minute, stir, then microwave for another 30 seconds until fully melted.

Stir in the almond flour, beaten egg, Italian seasoning and garlic paste. Knead until smooth. If the dough is too sticky, knead in a little extra almond flour; if it stiffens, microwave for 10 to 15 seconds.

Divide the dough into 16 equal pieces. Roll each one into a finger-sized log about 3 to 4 inches long, slightly thinner at one end, and place on the lined baking sheet.

Pinch each log gently in two places to make knuckles, then press two or three shallow lines across each knuckle with the back of a butter knife. Bend a few fingers slightly so they look gnarled.

Cut the red pepper half into 16 small triangles. Press a small dent into the thin end of each finger with your fingertip, then push a piece of pepper into it, skin side up, to make the nail.

Bake for 10 to 12 minutes, until golden brown at the edges. Cool on the tray for a few minutes to firm up.

Serve warm with low carb salsa or marinara for dipping.