Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, shredded asiago, dried basil, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Toss everything together until the cheese is evenly coated in the herbs and flour.
Add the melted butter and egg to the bowl. Stir until a cohesive dough forms. It will be soft but workable.
Place the dough between two pieces of parchment paper and roll it out to about 1/8-inch thickness, keeping it as even as possible.
Remove the top parchment. Score the dough into small 1-inch squares with a pizza cutter and prick each one with a fork.
Transfer the parchment with the scored dough onto the baking sheet. Bake for 17 to 20 minutes, until the crackers are golden brown and feel firm when you gently touch the center.
Cool completely on the baking sheet, then break apart along the scored lines. These have a rich, herbaceous flavor that is perfect with a soft cheese or dip.
