Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Add the almond flour, sunflower seed flour, rosemary, thyme, onion powder, garlic powder and salt to a large bowl. Mix to combine.
In a separate small bowl, combine the melted butter and eggs, and gently whisk with a fork.
Add the wet ingredients to the dry ingredients and using your hands, mix until it forms a dough. Place the dough in the refrigerator to chill for 15 minutes.
Roll the dough between two pieces of parchment paper. Cut out crackers using a 2 inch round cookie cutter. Line the crackers in a single layer across the prepared baking sheet. Repeat the process of rolling the dough and cutting out the crackers until the dough has all been used.
Bake for 15 minutes or until the crackers are golden in color. Keep a close eye on them so that they do not burn. Remove from the oven and place the crackers on a wire rack to crisp up.
Store leftovers in an airtight container at room temperature for up to 5 days.