In the bowl of an electric stand mixer, beat the softened butter and egg whites until well combined. (It should look like cottage cheese.)
Add the almond flour and french onion mix to the bowl. Beat well until the dough forms a ball.
Lay a large piece of parchment paper out on the counter. Dump the dough onto the paper and lay another large piece of parchment paper over the top. Roll the dough between two layers of parchment, into a large 13 X 17 inch rectangle. You can pinch off pieces of dough and press them where needed to help create the rectangle. The sheet of dough should be very thin.
Remove the top piece of parchment. Use a large knife or pizza cutter to cut the rectangle into 90 smaller rectangles.
Slide the sheet of parchment onto a large baking sheet. Bake for 12-17 minutes. Until crisp and golden around the edges.
Cool for 3-4 minutes. Then carefully break the crackers apart before they are fully cooled.
Store in an air tight container at room temperature for up to 7 days.
Not Quite Crispy? If you find the crackers in the center are not as crispy as you would like, you can place them back in the oven for 3-5 minutes. Also try using convection heat through the entire bake time. Paleo & Whole 30 - This recipe can be easily converted into paleo crackers by swapping the butter for coconut oil or tallow.