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Preheat oven to 350°F (175°C).
Pour melted butter into an 8×8-inch baking dish.
In a medium bowl, whisk together almond flour, baking powder, and salt.
In another bowl, whisk eggs, almond milk, and apple cider vinegar until combined.
Pour wet mixture into dry mixture and stir until fully combined into a thick batter.
Pour biscuit batter over the melted butter in the baking dish (do not stir).
Smooth the top and score into 9 equal sections with a knife.
Bake for 25–30 minutes until golden brown and set.
Let cool slightly before cutting. Serve warm with keto-friendly butter, sugar-free jam, or gravy.