Servings: www.lowcarbmaven.com/low-carb-cheddar-cheese-crackers/?ut...

2 cups Honeyville Almond Flour (7 ounces 198 g) 2 cups Honeyville Almond Flour (7 ounces 198 g)
1 1/4 cup good sharp cheddar cheese (4 oz 113 g) 1 ¼ cup good sharp cheddar cheese (4 oz 113 g)
1/4 cup Bob’s Red Mill Nutritional Yeast (15 g) ¼ cup Bob’s Red Mill Nutritional Yeast (15 g)
1 teaspoons paprika, I used smoked 1 teaspoons paprika, I used smoked
1/2 teaspoon granulated garlic ½ teaspoon granulated garlic
1/2 teaspoon granulated onion ½ teaspoon granulated onion
1/2 teaspoon sea salt ½ teaspoon sea salt
1/4 teaspoon baking soda ¼ teaspoon baking soda
1/4 teaspoon celery salt ¼ teaspoon celery salt
2 large eggs 2 large eggs
1 tablespoon olive oil 1 tablespoon olive oil

Preheat oven to 350 and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm).
Measure the dry ingredients (the first 9 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
In a smaller bowl, whisk the eggs and olive with a fork. Add the egg mixture to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough.
Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly with your hands. Cut a piece of waxed paper longer than the parchment and spray one side with baking spray. Place it oil-side-down onto the dough and begin rolling out the crackers. I roll a few times, then lift and reposition the waxed paper. Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
With a sharp knife or a pizza cutter, cut a neat edge around the perimeter of the dough, discarding the extra bits. Then, proceed to cut the dough into 1 inch columns and rows, yielding 90 to 100 1 inch x 1 inch squares. I like to cut the short side first, leaving the long side for last - and I use a ruler. This whole rolling and cutting process should take about 8 minutes.
Bake for 15 to 18 minutes. Remove and let cool for 5 minutes. Carefully break up the crackers, spread them evenly in the pan, and place them back into the warm oven for 10 minutes to complete baking. Cool completely before enjoying. Store in an airtight container on the counter or in the refrigerator if you prefer. Makes 90 to 100 crackers.