Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Place the Cheddar cheese, Parmesan cheese, and cream cheese in a large microwave-safe bowl; there is no need to stir yet. Microwave on high for 1 minute. Stir the cheeses with a fork, then microwave for another 30 seconds. Remove from the microwave and stir until well combined. The mixture should be very soft and gooey at this point.
3. Add the almond flour and mix with your hands. The dough will be hot, so you may need to let it cool for a minute before mixing. Squeeze the dough until the flour mixes in completely. It may take a couple of minutes to get it to incorporate well.
4. Add the egg, garlic powder, Italian seasoning, and salt. Mix until the egg is fully incorporated. If the dough starts sticking to your hands, wet your hands slightly and then continue to work the dough.
5. Once the dough is mixed, place the dough on the lined baking sheet. Take another piece of parchment paper and place it on top of the dough. Using a rolling pin or your hands, flatten the dough evenly until it reaches the thickness of a cracker (about ⅛-inch thick).
6. Remove the top piece of parchment paper and use a pizza cutter to cut the dough into 1½-inch strips. Then make horizontal cuts, forming small squares (roughly 1½ inches).
7. Bake for 5 to 7 minutes (5 minutes for flatbread-type crackers or up to 7 minutes for crispy crackers). Flip the squares over and bake for another 5 to 7 minutes, depending on the desired crunch.
8. Store leftovers in the refrigerator for up to 1 week.