Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Drain. Chop finely and let cool.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Combine almond flour, baking powder, onion powder, salt, pepper, and garlic powder in a large bowl. Stir to make sure there are no clumps. Mix in the broccoli and Cheddar cheese. Stir in eggs. Gently mix in butter. Do not overmix so biscuits do not get tough when baking.

Scoop 10 mounds onto the prepared baking sheet using an ice cream scoop or large spoon. Flatten slightly.

Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool at least 5 minutes so they don't fall apart.