Add the cream cheese and mozzarella cheese to a microwave-safe bowl. Microwave in 30-seconds increments, stirring in between, until the cheese is melted and blended.

Transfer the cheese to a mixing bowl. Add the almond flour, egg, baking powder, 1 teaspoon of the vanilla, and 2 tablespoons of Swerve confectioners sugar substitute. Blend until a well-combined dough forms.

Place the dough in the fridge to chill for 30 minutes.

Preheat the oven to 350 degrees.

Roll the dough out between two pieces of parchment paper into a rectangle about ¼ of an inch thick.

Bake the dough for 10 minutes, then remove and slice into cracker shapes with a pizza cutter. Bake for another 5-10 minutes until browned and cooked through, then transfer to a fresh sheet of parchment paper on a baking sheet.

While the cracker dough is baking, add the butter and Swerve brown sugar to a saucepan over medium heat. Bring to a boil for 3-4 minutes, whisking occasionally.

Remove the mixture from the heat and add 1 tsp of vanilla.

Pour the mixture over the crackers.

Let cool for 4 minutes, then sprinkle the chocolate chips on top.

Allow the chips to melt, then smooth the chocolate into an even layer over the crackers.

Chill in the fridge until hardened.

Divide 1 cup of white baking chips between two microwave safe bowls. Heat in 15 second increments until completely melted.

Add red food coloring to one bowl of white chocolate chips and green food coloring to the other. Stir each bowl separately.

Drizzle the colored chocolate over the Christmas crack and allow to set.

Cut the Christmas crack into 24 pieces and serve.