Preheat and prep. Set your oven to 375°F (190°C). Line two baking sheets with parchment paper. Lightly mist the parchment with oil spray to help the bites release easily.

Mix the dry ingredients. In a medium bowl, combine almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until evenly distributed.

Add the cheeses and egg. Fold in the shredded cheddar, then pour in the beaten egg. Stir with a spatula until the mixture forms a thick, cohesive dough. It should be slightly sticky but shapeable.

Shape the bites. Scoop about 1 teaspoon of dough per bite and roll gently into small balls. Place them on the prepared baking sheets, leaving space in between for spreading. Lightly flatten each ball with your fingers to about 1/4 inch thick.

Add toppings (optional). Sprinkle with everything bagel seasoning, sesame seeds, or extra Parmesan. Press gently so toppings adhere.

Bake until crisp. Bake for 10–14 minutes, rotating the pans halfway. They’re done when the edges are deep golden and the centers look set. For extra crunch, bake closer to 14 minutes, keeping a close eye to avoid over-browning.

Cool completely. Let the bites cool on the baking sheet for 5 minutes, then transfer to a wire rack. They continue to crisp as they cool. Resist the urge to taste right away—they’re hottest and softest fresh from the oven.

Optional second bake. If you want ultra-crispy bites, return them to the oven at 300°F (150°C) for 5–7 minutes after cooling slightly. This low-temp finish drives off extra moisture without burning.