Add the coconut flour, baking powder, and salt to the bowl of your food processor and pulse to combine.
Combine the shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Cook 30-second at a time until melted, stirring with a fork at each interval.
Add the egg to the food processor bowl and pulse to combine. Then dump in the melted mozzarella /cream cheese mixture and run the food processor until the cheese is completely incorporated.
Scrape the Fathead dough out onto a sheet of parchment paper and form it into a disc. Cover with a sheet of plastic wrap (to avoid sticking) and roll the dough out into a very thin rectangle that's roughly 12"x16".
Transfer the dough on the parchment paper to a cookie sheet with edges. Dock the dough with a fork to avoid large bubbles and par bake at 400 degrees F for 8-10 minutes.
Remove the pan from the oven and transfer it (still on the parchment paper) to a large cutting board. Using a large chefs knife, cut the soft fathead dough in 24 squares.
Line the cookie sheet with foil (trust me, this will help contain the mess when you make cracker toffee later). Transfer the parchment back onto the now foil-lined cookie sheet. Rotate and/or flip the crackers as necessary for even baking, and return to the oven for 5 minutes or until lightly browned. Set the pan aside to cool while you prepare the Swerve toffee.
To Make The Cracker Toffee / Christmas Crack
In a medium saucepan, combine the butter and Brown Swerve Sweetener and cook over low heat until the butter has melted. Increase the heat to medium and bring to a rolling boil, watching carefully so the pot doesn't boil over. Boil the mixture for 3 full minutes. This is NOT a true caramel but if using a candy thermometer, cook to 270 to 290 degrees F.
Make sure your crackers are still lined up on the pan edge to edge. Pour the brown sugar butter toffee mixture evenly over the crackers. Transfer the pan to the oven and bake for 5 minutes.
Allow the Christmas Crack / Cracker Toffee to cool until the toffee and chocolate have hardened. If you're in a rush, pop the pan into the freezer for a few minutes to cool it down faster. Break the toffee bark into 24 pieces, roughly along the lines of the crackers. Store your keto candy in an airtight container.