Step 1

Preheat the oven to 400F and line a baking sheet with parchment paper.

Step 2

Heat the oil in a large skillet over medium heat. When shimmering, add the onion and cook until softened, about 5 minutes. Clear the center of the pan and add the ground chicken. Cook, stirring constantly, until the chicken is completely browned, about 10 minutes. Remove the skillet from the heat, drain any excess liquid, and set aside.

Step 3

Whisk the eggs in a large mixing bowl. Add in one cup of the cheese and mix to combine. Add the chicken mixture and mix to combine.

Step 4

Add the almond flour, coconut flour, salt, pepper, garlic powder, everything bagel seasoning, and baking powder and mix until just combined. Do not over mix.

Step 5

Use a large cookie scoop or spoon to make 12 evenly sized balls of dough and place them on the sheet pan. Press down on the top of each ball of dough with lightly oiled hands to flatten into a biscuit shape.

Step 6

Sprinkle the remaining shredded cheddar on top of each and Bake until lightly browned all over, 10 to 14 minutes.

Step 7

Cool the biscuits completely on the sheet pan before storing in an airtight container in the refrigerator for up to 4 days or freezer for up to 1 month.