Preheat the oven to 350 degrees.

In a mixing bowl combine the softened cream cheese, cheddar cheese and eggs. Stir until cream cheese is smooth with no clumps.

Add almond flour, baking powder, salt, heavy cream and melted butter.

Stir until combined. Do not overmix or biscuits will be tough.

Chill the dough 10-15 minutes.

Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Pat the biscuits to about 1/2 inch thick and use a biscuit cutter or the top of a mason jar to cut out your biscuits.

Place the biscuits onto a greased or silicone lined baking sheet.

Bake 15-18 minutes until golden.

Preheat the oven to 425 degrees F

Spray a large cookie sheet with cooking spray, or line with aluminum foil.

In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.

In another shallow bowl combine the breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.

Once each tender is coated well, lay on the cooking sheet and brush with the melted butter.

Bake 15 minutes, turn the tenders carefully using tongs and bake an additional 5-10 minutes until the chicken is cooked through.