Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine almond flour, monk fruit sweetener, baking powder, and salt. Whisk until well blended.
Add the egg white, melted coconut oil, and molasses to the dry mixture. Stir until a dough forms.
Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness.
Cut the rolled-out dough into squares or rectangles and transfer them onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes until golden brown and crisp. Monitor closely to avoid burning.
Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack.
