Start by heating your oven to 300°. Cut a piece of parchment the size of a baking sheet and spray with avocado or olive oil. Melt the butter and set aside.
In a medium bowl combine almond flour with the baking powder, 1/4 tsp sea salt and garlic powder, then mix well. Grate the cheddar cheese, mix into the flour, then knead in an egg white and the melted butter until fully combined.
Dump the dough onto the oiled parchment paper, then spray some oil onto another piece parchment (or wax paper) and place over the dough *see note 4. Use a rolling pin to roll out into a rectangle. Roll out until the dough is super thin, about 3-4mm in thickness. You’ll probably end up with an oval, but can cut out a rectangle and patch to form a larger rectangle with the extra dough. The rectangle should roll out to be about 20 cms by 30 cms *see note 5.
Remove and discard the top piece of parchment (or wax paper). Cut the into squares, without separating the crackers, using either a knife or pizza cutter, I usually use a fondant cutter or dough scraper. You should get 4 rows by 6 rows, so 24 crackers *see note 6. Sprinkle the surface with the extra sea salt, rosemary, everything but the bagel seasoning or anything else you might like.
Slide the parchment onto a baking sheet and bake on the middle rack, in the preheated oven, for 10 minutes. Remove the crackers from the oven and slice along the cut edges. Separate the crackers, flip them over and space them out evenly throughout the baking sheet. Bake for 5-8 minutes or until lightly golden brown *see note 7.
Cool completely and enjoy! Store in an air tight container at room temperature. These beauties will be in their prime for up to 7 days.