Keto Cheese Crackers

Preheat the oven to 425°F (220°C) and cut two sheets of baking paper to about 18in x 13in (46cm x 33cm).
In a large microwave-safe bowl, add the cream cheese, parmesan, mozzarella, and almond flour.
Cook in the microwave in 30-second increments, stirring between each one, until the mixture is melted and very soft. Remove from the microwave and mix until smooth.
Add the egg, rosemary, onion powder, garlic powder, and sea salt. Mix well and shape into a rough ball.
While the dough is still warm, place it in the middle of one sheet of baking paper. Lay the other sheet on top, then roll out the dough evenly to the edges of the sheet.
Remove the top sheet of baking paper and transfer the dough to a large baking sheet. Trim any rough edges or overhanging dough.
Using a pie crust cutter, cut the dough into 1in x 1in squares. If using, sprinkle coarse sea salt on top.
Bake the crackers for 25 minutes, checking them at 20 minutes to make sure they aren’t getting too dark. If they’re browning too much, cover with a sheet of foil for the rest of the baking time.
Remove from the oven and allow to cool for 10 minutes on the baking tray.
Use a spatula to transfer the crackers to a wire cooling rack to finish cooling.