Heat the oven to 175 C / 350 F. Cut two sheets of parchment paper to fit your baking pan.

Add the almond flour, salt, and garlic powder to a large mixing bowl and stir to combine.

Add the egg and olive oil. Mix with a fork, then use your hands to bring the dough together into a smooth, slightly firm ball. If it feels sticky, add 1 tablespoon of almond flour.

Place the dough ball on one sheet of parchment. Lay the second sheet on top. Roll the dough out to about 2 mm thickness - you want it even across the whole surface.

Peel off the top sheet of parchment. Transfer the bottom parchment with the rolled dough onto your baking pan.

Using a sharp knife or pizza cutter, score the dough into rectangles or squares, roughly 4 x 5 cm. Press lightly into the dough but don't cut all the way through yet. Sprinkle with a pinch of flaky salt if using.

Bake for 18 to 22 minutes, until the crackers are golden brown at the edges and lightly golden in the center. Watch closely after 18 minutes - they brown fast.

Remove from the oven and let the crackers cool completely on the pan for at least 10 minutes. They will feel soft when hot and crisp up fully as they cool. Break along the scored lines once cooled.