Preheat your oven to 350°F. Spray non-stick spray to your muffin pan. Set aside.

In a large bowl, whisk together almond flour, baking powder, onion, basil, Italian seasoning, dried oregano, rosemary, and thyme. Add in your eggs.

Pour in melted butter, using a spatula to combine.

Roll into 1-inch balls and place in each muffin cup. Pat down to flatten out.

Bake 5 minutes. Allow to rest in your pan for 1 minute then carefully remove from the pan onto a platter for serving. Enjoy!

Store leftovers in an airtight container in the refrigerator for up to 3 days.