Preheat the oven to 400°F.

In a saucepan, add the mozzarella, Parmesan, and cream cheese and cook, stirring, over medium-low heat until the cheese is melted. Add the almond flour and cook, stirring, for 1 minute. Remove from heat and let cool for 1 to 2 minutes.

Add the egg, sea salt, garlic powder, and chopped rosemary. Mix immediately to form a smooth dough.

Transfer the dough onto a flat surface lined with parchment paper sheet. Place a second piece of parchment on top. With a rolling pin, roll the dough between the parchment into a rectangle about ⅛- to ¼-inch thick. Remove the top piece of parchment paper and transfer to a baking sheet.

Use a pizza cutter to cut the crackers into small squares.

Bake for 12 to 15 minutes, or until the dough begins to lightly brown. Flip the crackers and bake for 5 minutes (depending on the thickness of your crackers) until the crackers are crunchy. Immediately remove from the oven and let cool completely on a wire rack before serving