Step 1

Preheat the oven to 350 ℉ (180℃) and grease the muffin pan cavities of a 12-cup muffin pan.

Step 2

In a large mixing bowl, whisk together almond flour, salt, baking powder, 1 tsp garlic powder, and optional xanthan gum.

Step 3

In a medium-sized bowl combine eggs, sour cream, and 3 tbsp melted butter, and mix until smooth.

Step 4

Add the wet ingredients to dry ingredients, and mix with a spoon until thoroughly combined. It should form a thick sticky batter.

Step 5

Add shredded cheddar cheese and stir into the batter.

Step 6

Using a large cookie scoop or ice cream scoop, add about 3 tbsp of batter into each of the 9 muffin cups (some of the 12 cups will be empty). Use a spoon to spread and fill the muffin cups.

Step 7

Bake for about 18-22 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean.

Step 8

Remove from oven.

Step 9

In a small bowl, dissolve and stir ½ tsp garlic powder into 2 tbsp melted butter. Stir in chopped parsley.

Step 10

Brush the tops of the biscuits with garlic butter while the biscuits are still warm.

Step 11

Loosen the sides of the biscuits from the muffin pan with a butter knife and gently remove the biscuits from the pan. Serve warm. Store any leftover biscuits in a sealed container in the fridge.