Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

Combine the almond flour, pork rinds, sweetener, cinnamon and sea salt in a food processor. Pulse until mixed together, stirring in from the sides as needed.

Add the butter, vanilla, and honey extract to the food processor and process until a dense, sticky dough forms. Stop to scrape down the sides as needed.

When the dough is uniform, remove from the food processor and form into a ball. Freeze for about 10 minutes, until no longer sticky, or refrigerate until ready to make crackers.

Place the dough ball between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 to 1/8 in (1.5 to 3 cm) thick.

Cut the cracker dough into squares. Carefully peel the squares off the parchment and place onto the lined baking sheet, without touching. Prick holes with a toothpick or fork. You'll have uneven dough remaining at the edges, so just press that back into a ball, roll out again, and repeat. (You may need two baking sheets or two batches, depending on the size of your baking sheet.)

Bake for 8-12 minutes, until golden. Cool completely until crispy.