Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, gluten-free baking powder, garlic powder, and sea salt.
Stir in the whisked egg, heavy cream, and melted butter until a uniform dough forms. Fold in the shredded cheddar cheese.
Using a scant large cookie scoop, drop portions of dough onto the prepared baking sheet, leaving at least 2 inches of space between each portion. Flatten slightly with your fingers to form rounded biscuit shapes.
Bake in the preheated oven for 12-16 minutes, or until the biscuits are semi-firm and golden.
Allow the biscuits to cool on the baking sheet for 10 minutes without moving to firm up.
Meanwhile, prepare the topping by stirring together melted butter, chopped parsley, garlic powder, and sea salt.
After the cooling period, brush the biscuits with the melted butter topping.
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RECIPE NOTES:
Serving size: 1 large 3-inch biscuitRecipe makes 12 large, generous 3-inch biscuits. You could also make them smaller to reduce carbs/calories for each.
Nutrition Facts:
Amount per serving. Serving size in recipe notes above.| Calories: 265 | Fat: 24g | Protein: 8g | Total Carbs: 5g| Net Carbs:3g | Fiber: 2g |Sugar: 0g |
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