Set your oven to preheat at 350 ℉ (180℃), and grease 9 cups of a standard 12-cup muffin pan.
In a large bowl, whisk together the almond flour, salt, baking powder, garlic powder, and xanthan gum if using.
In a separate medium bowl, beat together the eggs, sour cream, and melted butter until smooth and well blended.
Combine the wet mixture with the dry ingredients and stir with a spoon until a thick, sticky dough forms.
Fold in the shredded cheddar cheese until evenly distributed.
Scoop roughly 3 tablespoons of batter into each of the 9 muffin cups using a large cookie scoop or spoon. Spread the batter evenly in each cup.
Bake for 18–22 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
For the topping, mix ½ teaspoon of garlic powder with 2 tablespoons of melted butter and stir in the chopped parsley.
Brush the warm biscuits with the garlic butter mixture.
Gently loosen the edges of each biscuit with a butter knife and lift them out of the muffin pan. Serve while warm. Store leftovers in an airtight container in the fridge.