Low-Carb Biscuits in a Muffin Tin

Preheat your oven to 450°F (230°C) and grease a muffin tin with butter or nonstick spray.
In a bowl, mix almond flour, baking powder, onion powder, garlic powder, and salt.
In another bowl, beat the eggs. Add sour cream and melted butter, and stir until smooth.
Combine the dry ingredients with the wet ingredients. Stir until a thick batter forms.
Fold in the shredded cheese.
Fill each muffin cup about two-thirds full with the batter.
Bake for 10–12 minutes, or until the biscuits are golden brown and firm.
Let the biscuits cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Cheese Variations: Try different types of cheese, like cheddar, mozzarella, or feta, to change the flavor.
Herb Infusion: Add fresh or dried herbs (like chives or rosemary) for extra flavor.
Make Ahead: Bake a batch and freeze leftovers. Reheat them in the oven for a quick snack or breakfast.
Serving Suggestions: Pair with a side of avocado or serve them with soup for a wholesome meal.
Texture Check: For best results, ensure the batter is thick but pourable; it shouldn’t be too runny.