These biscuits make a great low carb breakfast sandwich; they are thick enough to slice easily and they hold together well.
They also have lots of fat, so they keep you full for hours.
- Preheat the oven to 180C.
- Spray a muffin tray with non stick spray.
- Soften the cream cheese and melt the butter.
- Mix the almond flour, salt, and baking powder in a large bowl.
- Add the cream cheese, butter, and eggs. Mix until just combined, then fold in the cheddar cheese.
- Portion the mixture into the tray and bake for 23-25 minutes.