Preheat oven to 350F. Place the almond flour in a medium bowl. In a small bowl, whisk together the egg and coconut oil. Pour the wet mixture onto the almond flour and stir until well combined

Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough to 1/8 inch thickness, or thinner for crispier cracker.

Remove the top piece of parchment paper and use a pizza cutter or knife to score the dough into squares, making about 30 small crackers. Evenly sprinkle the crackers with the sea salt.

Gently transfer the parchment paper to a baking sheet. Bake for 10-12 minutes on the middle rack until the crackers are a light golden brown.

Allow to cool for 15 minutes before gently separating them. Cool completely before serving.

Store in an airtight container for 3-5 days in the refrigerator.