Preheat the oven to 400*F. In a large bowl, add the almond flour and the baking powder and whisk it together, set aside.
Place the cream cheese and most of the shredded cheddar into a microwave-safe bowl. Reserve about 1/2 cup of the cheddar cheese on the side. Place the bowl with the cheeses into the microwave and cook for 30-second intervals, stirring in between until the cheeses are melted together.
While the cheese is melting, add the separated egg whites to a large bowl. Add the cream of tartar to the egg whites and with a hand mixer (or you can also use a stand mixer for this), whip the egg whites on medium speed until they form stiff peaks. This will take approximately 5 minutes.
Once the cheese is melted and the egg whites form stiff peaks, place the melted cheese into the bowl with the almond flour. Using the hand mixer on medium speed, mix until just combined. Add in the egg yolks and mix to combine.
Add the egg whites to the bowl and fold in with a rubber spatula. Take the remaining shredded cheddar and fold it into the mixture. On two parchment-lined baking sheets, evenly dollop 10 biscuits about 3-inches apart. Each biscuit will be just under 1/4 cup of dough. Optional, top with a little bit more of the shredded cheddar. Bake for 10-12 minutes until golden brown.
In a small microwave-safe bowl, add the unsalted butter. Microwave for 15-second intervals until melted. Add the garlic powder and chives (optional). Whisk together. When the biscuits are done baking, immediately brush them with the butter mixture, use it all! Transfer to a wired rack to cool.
Feel free to use whatever semi-firm cheese you want in these.
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