Preheat oven to 400F.

Line a baking sheet with parchment paper.

Add cheese and almond flour to mini food processor and pulse until the cheese begins to stick to the flour. If your dough is crumbly, add one tablespoon of water and pulse again. When the crumbs are squeezed between your fingers, they should stick together like dough.

Roll the dough between two sheets of parchment paper to ⅛ inch thick. Using a pizza cutter or similar tool, cut the dough into one-inch squares.

Place crackers onto baking sheet, making sure none of them touch.

Bake crackers for 7-10 minutes, then flip the crackers on the sheet and bake for an additional 3-5 minutes until the crackers are lightly golden brown and the tops feel firm and crunchy to the touch.

Allow crackers to cool before eating. Any leftover crackers may be stored in an airtight container for 2-3 days at room temperature.