• Preheat oven to 350 degrees Fahrenheit.

Prepare Wet Ingredients:

• Heat a heavy sauce pan over low heat and add the butter.
• When the butter is melted, stir in the cheese. Continue cooking the cheese mixture over low heat until smooth, then remove the pan from heat.
• Beat together the egg and Tabasco sauce in a small bowl until well mixed. Add the egg mixture to the sauce pan and stir to blend.

Prepare Dry Ingredients:

• Whisk together the almond flour, coconut flour, garlic salt, and seasoned salt in a medium bowl.

Make the Cheese Crackers:

• Stir until well combined, then add the flour mixture to the cheese sauce. Stir immediately to combine all the ingredients into a dough.
• Spread a large piece of parchment paper on the countertop and coat with a thin layer of coconut flour.
• Turn the cheese dough out onto the paper and top with more coconut flour.
• Put a piece of parchment paper on top of the dough and use a rolling pin to roll the dough out as thinly as possible, around ⅛th inch thick.
• Remove the top piece of parchment paper from the dough and use a knife or pastry wheel to cut the dough into 1 ½ inch squares.
• Use a fork to prick the top of each cracker. Then, brush the crackers with melted butter.
• Top each cracker with a sprinkle of garlic salt and dried parsley, pressing the salt down into the dough.

Bake the Crackers:

• Transfer the parchment paper with the crackers on top of a baking sheet and bake in a 350 degree oven for 20 to 25 minutes, until the crackers are golden brown around the edges.
• When the crackers are finished cooking, remove the pan from the oven and allow the crackers to cool on the pan. Do not remove the crackers from the parchment paper until they are completely cool, then serve and enjoy.