Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, garlic powder, Old Bay seasoning, and salt. Add the cold butter cubes and use a fork or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Stir in the shredded cheddar cheese until evenly distributed. Add the eggs and heavy cream, then mix until a thick, slightly sticky dough forms.
Use a large spoon or cookie scoop to drop 10 to 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Keep the tops rough and craggy for a rustic biscuit look.
Bake for 14 to 17 minutes, until the biscuits are puffed and golden brown on top and around the edges.
While the biscuits bake, prepare the garlic butter topping by stirring together the melted butter, garlic powder, and fresh parsley in a small bowl.
As soon as the biscuits come out of the oven, brush each one generously with the garlic butter topping. Let them cool for 3 to 5 minutes, then serve warm.
