Preheat your oven to 325F and line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, shredded cheddar, tapioca starch, garlic powder, onion powder, salt, and cayenne pepper. Whisk until evenly mixed.
Add the softened cream cheese, minced pickled jalapeños, and egg white. Stir with a fork, then use your hands to knead everything together into a smooth, cohesive dough. The cream cheese makes the dough a bit soft, which is normal.
Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Slide the parchment-wrapped dough onto a cutting board and refrigerate for 10 minutes. This makes scoring and handling much easier.
Remove from the fridge, peel off the top parchment, and score the dough into small squares or rectangles. Poke each cracker once with a fork.
Transfer the bottom parchment with the scored dough onto the baking sheet. Bake for 16 to 20 minutes, until the crackers are golden brown and the edges are deeply toasted and crisp.
Let the crackers cool completely on the pan. They will firm up from slightly bendable to perfectly crispy and crunchy. Break them apart along the scored lines and enjoy with your favorite dip.