Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a double boiler, combine the shredded mozzarella and cream cheese. Heat for a few minutes, stirring occasionally, until smooth, easy to stir and uniform. Alternatively, you can melt the cheeses in a microwave for 90 seconds, stirring halfway.
Add the coconut flour, baking powder and garlic powder to a food processor and pulse to combine everything together.
Add the eggs and turn processor on to mix.
Add the melted cheese mixture and turn on the food processor to mix and keep it running until a uniform dough forms. You may need to stop and scrape the flour from the sides.
Divide the dough into 8 portions. Using oiled hands, shape or roll each into a log about 1 inch thick and 6-7 inches long.
Place the bread sticks 2 inches apart on the lined pan and flatten slightly.
Brush the tops of the logs with the melted butter. Sprinkle with Italian seasoning and sea salt.
Bake the bread sticks for 18-22 minutes, until golden.
When adding the melted cheese mixture, make sure it's still hot enough to be easy to stir. If it chills too quickly, simply reheat it on the double boiler or in the oven.
When mixing the dough in the food processor, you may need to stop and scrape any flour left on the sides or bottom away from the blade or dough hook.
If the dough is too sticky to form into logs, chill the dough in the refrigerator first. Using oiled hands to work with the dough also helps cut down on the stickiness.