Lightly grease four 250 ml tins with butter and sprinkle with almond flour inside.
Divide the eggs
Melt the butter in a pan, add almond flour, salt and sauté for 2 minutes.
Add cream and cook over very low heat for about five minutes, stirring occasionally. Add cheese, onion and mix.
Add the yolks to the mixture and mix.
Beat the whites with a mixer until stable peaks.
Gently insert the proteins into the base
Pour the dough into four molds and put in the oven preheated to 180 ° C for 20 minutes. Serve hot