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Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
Allow biscuits to cool slightly before eating.