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Preheat the oven to 300ºF.
In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
Turn the dough out onto a silicone liner and pat into a rough rectangle. Top with a piece piece of parchment and roll out evenly to about ¼ inch thick. You can go thinner, to ⅛ inch, but they will bake through faster.
Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Prick with a fork to make patterns as desired. Transfer the silicone mat to a large baking sheet. Bake for 20 to 30 minutes, until just beginning to brown and firm up.
Remove the crackers and turn the oven off. Let the crackers cool for 20 minutes, then break up along score marks and spread out over the pan in a single layer.
Return to the warm oven with the oven off. (If it has cooled down too much, turn it on and set the temperature at no higher than 200ºF). Let sit inside another 30 minutes or so, then remove and let cool completely.