Preheat the oven to 180°C / 356°F.
Line a baking sheet with parchment paper and lightly grease it with vegetable oil.
In a bowl, whisk together the egg and Greek yogurt until smooth.
Add the grated Parmesan, salt, dried garlic, dried basil, almond flour and baking powder, then mix until a thick batter forms.
Divide the batter into three equal portions and shape each portion into a small round flatbread on the prepared baking sheet.
Sprinkle sesame seeds over the top of each flatbread.
Bake for 12–15 minutes at 180°C / 356°F, or until firm and lightly golden.
While the flatbreads bake, toast the walnuts in a dry frying pan until fragrant, then let them cool and chop.
Spread a little cream cheese on each baked flatbread, top with thin pear slices and sprinkle with toasted walnuts.
Drizzle with sugar‑free syrup and serve warm or at room temperature.