In a mixing bowl, cream the butter using a hand mixer or stand mixer. Add the garlic powder, smoked paprika, cayenne, salt, and baking powder, then mix to combine.

Add the egg and mix until incorporated.

Add the almond flour and mix until a sticky dough forms.

Gently fold in the shredded cheddar and chopped pecans, being careful not to overmix.

Divide the dough in half and place each portion on a sheet of parchment paper. Roll each into a log about 8 to 10 inches long and about 1.5 inches wide, using the parchment to help shape evenly.

Chill the logs for at least 1 hour, or until firm.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Slice the chilled dough into 1/4 inch thick rounds and place them on the prepared baking sheets, leaving about 1 inch of space between each cracker.

Bake for 10 to 12 minutes, until the edges are lightly golden.

Remove from the oven and allow the crackers to cool on the baking sheets for several minutes before transferring to cooling racks.

Let cool completely before storing.