Preheat an oven to 400F and line a baking sheet with parchment paper.

Mix the almond flour, cheddar powder, and baking powder in a large bowl. 

If the cream cheese is not fully softened, you can microwave for 5-10 seconds so that you can fully incorporate it into the flour mixture. Stir the cream cheese and shredded parmesan into the flour mixture (a rubber spatula is my tool of choice for this) until you have a ball of dough.

Use your hand to flatten the dough as much as possible (spray your hands with cooking spray if the dough is sticking) and place it on the baking sheet. I used a small rolling pin to flatten the dough completely, but you could use the backside of a rubber spatula or place a second sheet of parchment paper on top and use your hands to flatten. You want the dough to be as thin as possible. Otherwise, the crackers won't get very crispy.

You can see in the photo where I cut the dough into squares before going in the oven. (I used a pizza cutter for this.) I've tried pre-cutting and going straight in the oven, and I don't think it makes much difference. I will say that if you want perfect squares like true Cheez-It crackers, you should trim the edges of the dough to make them even. 

Optional: sprinkle with sea salt before going in the oven. 

Bake for 6-8 minutes or until the edges begin to brown. At that point, remove and cut into squares if you haven't already. If you have pre-cut them, break the squares apart (or re-cut them) and gently shake the crackers around on the baking sheet. Bake for another 2 minutes. (You could bake for 8-10 minutes straight but breaking them up helps the crackers get a bit more crispy.)

After the crackers have cooled, transfer them to resealable bags or airtight containers and store leftovers at room temp.