Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, and flavourings, mix gently.
Place in between 2 baking sheets and roll thinly. Remove the top baking sheet. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Cut the dough into small bite size pieces. Place each one on a lined baking tray as shown.
Bake at 220C/425F for 5 minutes on each side, or until browned on both side and crisp.
Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container in your pantry for up to 3 days.
Fat Head pastry can also be made by replacing the almond meal/flour with ¼ cup (4 tablespoon) coconut flour.Nutrition facts for the entire recipe = 24g total carbs with 9.6g fibre = 14.4.g net carbs. Everyone will make differently sized crackers. To calculate how many carbs are in YOUR batch, simply divide the 24g total (or 14.4g net) carbs by how many crackers you make.