Preheat the oven to 325 and line two baking sheets with parchment paper.

Put the soft butter in a medium mix bowl, add heavy cream and combine using a hand mixer.

Add the cheddar and Parmesan cheese and combine using a spatula. Add the coconut flour and combine with the spatula.

Fold in the basil, using your hand to full incorporate the mixture if necessary.

Lay out a piece of parchment paper on your counter top and place the cheese dough in the center, forming it into a ball with your hands.

Place another piece of parchment paper over top and roll out the mixture to 1/4 inch thick. Using a cookie cutter, cut out 24 crackers. Remove the cut outs gently and place them onto the baking sheets. They will may be difficult to remove so be gentle or they will break. You likely won't get 24 from the first roll out so you can re-roll out the remaining dough and cut more crackers.

Bake for 12 minutes.Towards the end keep an eye on them to make sure they don't over cook/burn.

Note:: Do not use the finely shredded cheddar for this recipe. Make sure the cheddar is the large shred so it will result in more cracker like bites!