Preheat the oven to 375F. Once done, measure out the broccoli florets.

Put the broccoli florets into a food processor. If you don't have a food processor, I recommend the one I use - it lasts a long time and it's really cheap considering how useful it is.

Pulse your broccoli florets in the food processor until it's finely chopped. I do this in small batches, remove the broccoli, then add more to the food processor.

In a large mixing bowl, add almond flour, salt, paprika, garlic powder, pepper, and baking soda.

Mix the spices and almond flour together, then add eggs and coconut oil (or melted butter).

Mix the eggs and oil (or butter) together with the almond flour until a dough forms.

Add broccoli to the mixture.

Combine everything well using your hands.

Grate cheddar cheese. I grate my own cheese now, because you will find excess carbs from pre-shredded cheese. They normally coat the cheese with corn starch so that it doesn't stick together.

Add cheese to the dough.

Mix together everything with your hands again, until the cheese is evenly distributed throughout.

Put your nonstick silpat on a cookie sheet, so that they don't stick as they cook. Form patties out of the dough.

Bake the biscuits for 12-15 minutes or until they start to get flattened.

Using a spoon and your fingers, mold the flattened biscuits into a more biscuit like shape. Add some contours and texture around them.

Continue baking for about 5 minutes. Then, turn your oven to broil and broil the biscuits for 3-5 minutes.

Let the biscuits cool for 2-3 minutes, then remove them from your silpat and place them on a cooling rack. Cool for 5-10 minutes and serve!