1-3/4cupalmond flourblanched and super-fine works best
1/4cuppowdered cheeseplus 1 tablespoon for sprinkling on top of the crackers
2tablespoonssalted butter or gheeroom temperature
Preheat the oven to 350F.
Start by mixing the almond flour and powdered cheese together in a bowl. Mix in room temperature butter or ghee and room temperature egg.
Place dough onto a sheet of parchment paper. Press dough down and cover with a second sheet of parchment paper. Using a rolling pin, roll dough out until it reaches a thickness of approximately 1/6" to 1/8" (3 mm to 4 mm). For a crispier cracker, thin dough out a little extra.
Remove top sheet of parchment paper, and use a pizza cutter to slice dough into approximately 1"x1" squares (25 mm x 25 mm).
Sprinkle salt and 1 tablespoon of powdered cheese on top of the dough, and gently press into surface of dough.
Use the top sheet of parchment paper to line a baking sheet. Move squares to the baking sheet, ensuring that there is a little space between each square. Bake dough for 12-14 minutes, or until edges begin to brown. For crispier crackers, you can bake an additional minute or two.
NOTE: Cook time varies greatly depending on your oven and the thickness. It's best to watch the crackers so they do not burn.
Remove from the oven and allow to cool fully before handling, as they will be soft while still warm. Store in an air-tight container for 4-5 days at room temperature. They are best enjoyed in the first few days, when they are the crispiest.
Nutrition Facts (per serving, recipe makes 6 servings): 269 calories, 23 g fat, 11 g total carbs, 4 g fiber (7 g net carbs), 9 g protein