I started with 1.75c of shredded cheese - for this experiment, I used a Mexican blend.
Next, I needed 3/4c of "flour," but I wanted a blend, so I just alternated adding heaping tablespoons of flax seed and almond flour into the measuring cup until I had 3/4c, so it was roughly half and half. It was easier than doing math on a Sunday.
I added a little salt and pepper and heated the whole thing in the microwave for 90 seconds, stirring halfway through.
After that, I blended in one egg that I had beaten and formed the whole thing into a dough.
I rolled it out thin between two sheets of parchment paper and cut it into cracker-sized pieces.
I placed these on another sheet of parchment on a baking sheet and baked them at 425 for 12 minutes, flipping them over halfway through.
They feel a little soft when you take them out, but once they've cooled, they're nice and crispy and they taste great.
Rounding up a bit, it works out to 12g net carbs for the whole recipe and this could easily make 4 servings of about 10 crackers each.