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Preheat the oven to 425ºF. Add the butter to a 10-inch oven-proof skillet and place in the oven as it warms.
In a large bowl, whisk together the almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese. Stir in the eggs, melted butter and almond milk until thoroughly combined.
Remove the hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides. Pour batter into pan and smooth the top. Sprinkle with remaining ½ cup cheddar.
Bake 16 to 20 minutes, or until browned around the edges and set through the middle. The cheese on top should be nicely browned. Remove and let cool 15 minutes.