Man, if I'm not keeping an eye out, these are history. Need to hide a couple for afterwards.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk together until well mixed.
Add the cold butter cubes to the dry mixture. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded cheddar cheese until evenly distributed.
In a separate bowl, whisk together the eggs and heavy cream.
Pour the egg mixture into the dry ingredients, gently mixing until just combined. Do not overmix.
Using a spoon or a cookie scoop, drop the dough onto the prepared baking sheet, making eight evenly sized mounds.
Bake for 15-18 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the biscuits cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Variations & Tips
For a different flavor profile, consider adding a teaspoon of dried Italian herbs to the dough. If you prefer a spicier kick, incorporate some finely chopped jalapeños. For a dairy-free version, substitute the butter with coconut oil and use a dairy-free cheese alternative. These biscuits can also be made with a blend of almond and coconut flour for a different texture.