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 flavorings, and mix gently.
Place in between 2 pieces of parchment paper and roll thinly. Remove the top parchment paper. 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 sides and crisp. Separate each cracker then bake again for 1-2 minutes.
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 tbsp) coconut flour.Nutrition facts for the entire recipe = 21.6 g total carbs with 9 g fiber = 12.6 g net carbs.Nutrition facts per serving (⅙ of the recipe): 3.6 g total carbs, 1.5 g fiber, 2.1 g net carbs, 11.3 g protein, 18.8g fat, 221 calories.Nutrition notes: Everyone will make differently sized crackers. To calculate how many carbs are in YOUR batch, simply divide the 24g to