Place all the ingredients apart from the egg, in a microwaveable bowl. Stir gently to mix together. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for a further 30 seconds.
Add the egg then mix gently to make a cheesy mozzarella dough.
Place the mozzarella dough between 2 pieces of baking parchment/paper and roll out (see photos here). Remove the top baking paper/parchment. Use a cookie cutter or a glass tumbler, and cut circle cracker shapes. Place each cracker on a lined baking tray/sheet pan.
Bake at 220C/425F for 5 minutes on one side, then turn each one over, and cook for a further 5 minutes, or until golden brown. Keep a close eye on the keto crackers, they can burn easily.
Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the keto cheese crackers.
Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.