Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a medium bowl, stir together the almond flour, shredded cheddar, crumbled bacon, garlic powder, onion powder, salt, and smoked paprika until everything is evenly distributed.
Add the melted butter and egg to the dry mixture. Stir with a fork until a soft dough comes together. If the dough feels slightly sticky, that is normal.
Place the dough on a piece of parchment paper and press it into a flat disc. Lay a second piece of parchment on top and roll the dough out to roughly 1/8-inch thickness.
Remove the top parchment and use a pizza cutter to score the dough into small squares, about 1 to 1.5 inches each. Prick each square once with a fork to prevent puffing.
Slide the parchment with the scored dough onto the baking sheet. Bake for 15 to 18 minutes, until the crackers are golden and firm around the edges.
Allow the crackers to cool completely on the baking sheet before breaking them apart. They become extra crispy as they cool down.
