Preheat the oven to 180°C (350°F) for a conventional/electric oven, or 160°C (320°F) for a fan/convection oven. Line a baking sheet with parchment paper.

Melt the 2 tablespoons (28 g) butter and let it cool slightly so it is warm but not hot.

In a mixing bowl, combine 3 tablespoons (24 g) coconut flour, the full ½ cup strong cheddar (50 g) grated but reserve half of this cheddar (about 25 g) to sprinkle on top later, and the ¼ cup parmesan (25 g) grated. Stir to mix the dry ingredients and the portion of cheese that stays in the dough.

Add the cooled melted butter and 1 egg to the bowl. Mix until the ingredients are evenly combined into a cohesive dough (by hand, with an electric mixer, or in a food processor).

Let the dough rest for 3–5 minutes so the coconut flour can absorb the moisture and the dough firms up.

Divide the dough into 8 equal portions. Place the portions on the prepared baking sheet, leaving some space between them.

Use your hands to press each portion into a small flat disc. Sprinkle the reserved cheddar (remaining half of the grated cheddar) evenly over the tops, then add fresh thyme leaves to taste (or sprinkle dried thyme) on each cracker.

Bake in the preheated oven for 12–15 minutes, until the edges are nicely browned.

Remove the crackers from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling and crisping.