Preheat a convection oven to 350°F (175°C) and prepare a baking sheet with a silicone mat or parchment paper.

Sift the almond flour, baking powder, and sea salt into a primary mixing bowl to ensure even distribution of leavening agents.

In a secondary vessel, whisk the eggs and melted butter until fully emulsified.

Integrate the liquid emulsion into the dry components using a folding motion until a uniform, sticky dough is achieved.

Apportion the dough into 6 equal rounds on the prepared baking sheet, maintaining 2 inches of clearance between each unit.

Bake for 15 minutes or until the internal temperature reaches 200°F and the exterior exhibits a golden-brown hue.

Transfer the biscuits to a wire rack and allow to stabilize for 5 minutes before service.