In a large bowl, whisk together almond flour, Swerve, cinnamon, baking powder and salt. Stir in egg, melted butter and vanilla extract until dough comes together. You might need a wooden spoon as the dough will be firm.
Turn the dough out onto a large piece of parchment paper. Top with a piece of wax paper. Roll out the dough as evenly as possible to about 1/8 inch thickness. The dough should measure roughly 9” x 10.5”, 1/8 inch thick.
Remove top piece of wax paper and use a sharp knife or a pizza wheel to score into 4 pieces across and 4 pieces down. The crackers should measure about 2 x 2.5 inches. Transfer the entire piece of parchment onto a baking sheet.
Bake 25 to 30 minutes, until just beginning to brown and firm up. Remove crackers and prick each warm cracker, in 3 rows, with the tines of a fork.
Let cool 30 minutes, then break up along score marks. Return the entire pan to the warm oven. Let the crackers sit in the oven another 30 minutes, then remove the pan from the oven to cool completely (they will crisp up as they cool).
Roll the dough out on a piece of parchment paper so they transfer easily to the baking sheet.
Use a pizza slicer for slicing each cracker.
Cooling time is important for the crackers to get nice and crispy.