These crackers are so good, everyone that I’ve made them for, goes bananas, seriously… the cheese and the almond flour.. and a pepper punch! You will not be able to stop eating them. I’m also posting the BACON version as well. Hey, if you have a man in the house.. you know they will eat anything with bacon. Here’s the recipe:

3 cups almond flour
3 cups shredded cheddar cheese
1/2 cup water
1 tsp baking soda
3 tsp herbs de provence
2 tsp onion powder
2 tsp garlic powder
1 or 2! tsp freshly cracked black pepper
and a pinch of red pepper flakes
1 cup of chopped bacon is totally optional, remember.. if you are following the SCD diet, be sure to use bacon that has been cured with salt, and not sugar.

Mix all of your ingredients together in a big bowl. A cook’s best tool is clean washed hands! Make sure everything is well incorporated, add more water if you need to. Shape it into a big ball, and place on top of a piece of parchment paper the size of your cookie sheet. Place another piece parchment on top, and roll the dough until it is very thin, less than 1/4 inch, the thinner the dough, the crispier the crackers will be. Put it in the fridge for 30 minutes.
Make sure your oven is preheated to 300 F.
Using a small cookie cutter, I have a small triangle shape, round works too, cut out all of your crackers, and lay them in a single layer on a cookie sheet lined with parchment paper.
Bake the crackers at 300 for 30 minutes.
Take the crackers out of the oven, and turn the temperature down to 210 F.
Flip the crackers to the other side, and allow to cool for 5 minutes.
Bake the crackers at 210 for 30 minutes.
Turn off the oven, and allow the crackers to continue crisping as the oven cools all the way down. Can take an hour or two.

Make sure you store the crackers in an air tight container. You can freeze them as well. And toast them up in the oven if they need it! 250 F for five to ten minutes… I hope you enjoy!