Preheat the oven to 350ºF.

In a small mixing bowl, mix together the almond flour, tapioca starch, poultry seasoning, dried onion, sea salt, black pepper, and fresh rosemary until combined.

Add the egg and olive oil, and mix until a stiff dough forms.

Place the dough between 2 sheets of parchment paper, and using a rolling pin, roll the dough out into a thin rectangle. Keep in mind you want this to fit onto a cookie sheet. The dough should be about 1/8″ thick all rolled out.

Next use a pairing knife to cut the crackers into the shape you desire. I cut mine diagonally to create diamond shapes about 1″ x 2″.

Transfer the rectangle of dough with the cuts made onto a cookie sheet, do not try and separate the crackers before baking. Sprinkle the flaked sea salt over the surface of the dough.

Bake until the crackers are crispy and light golden brown, 12-15 minutes.

Let the crackers cool on a baking sheet, then gently break them apart.

Once the crackers have cooled to room temperature, you can store them for up to 2 weeks in an airtight container.