Heat the oven to 180C/350F and cover a large baking sheet with parchment paper. Set the lined sheet aside so the shaped crackers can go straight into the oven.

Process the almond flour, shredded cheese, and salt in a high-speed blender or food processor until the mixture gathers into dough. If it stays crumbly, blend in 1-2 tablespoon water until it forms a cohesive ball.

Place the dough between two large sheets of parchment paper and flatten it with a rolling pin to about 1/4 inch thick. The sheet should feel slightly elastic and peel away from the top parchment without tearing.

Cut the rolled dough into squares with a pizza cutter, then move the pieces onto the prepared baking sheet. Prick each square lightly with a fork if air pockets begin to form.

Bake for 12 minutes, turning the crackers halfway through the baking time. Take them out when the edges are lightly golden, then leave them on the baking sheet until completely cool.