Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or leave it bare for a crispier bottom.

In a large mixing bowl, whisk together almond flour, baking powder, and salt until the mixture is light and evenly combined.

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the almond flour until the mixture looks crumbly with small butter pieces visible.

In a separate bowl, whisk the eggs. Add heavy cream and apple cider vinegar to create the keto buttermilk substitute. Let it sit for 2–3 minutes until slightly thickened.

Pour the wet mixture into the dry ingredients and stir gently until the dough just comes together. Do not overmix, as this can make the biscuits dense.

Scoop out 2-tablespoon portions using a cookie scoop or spoon. Shape the dough gently into rounds and place them onto the baking sheet, leaving space between each biscuit.

Bake for 15–18 minutes, or until the tops turn golden brown and the edges look set. The kitchen will smell amazing at this point.

Remove from the oven and let the biscuits cool for 5–10 minutes to help them firm up before serving.

Enjoy the biscuits warm with butter, sugar-free jam, savory toppings, or alongside your favorite keto meals.