Grind the almonds into a flour and place in a bowl.

Add in the egg, coconut oil, baking soda, sea salt and mix well with a spoon.

Then add in the tapioca flour, coconut flour and mashed sweet potatoes. It will form a dough that you can knead for 1 minute. Pinch off a quarter of the dough to use as the cap for the biscuit.

Roll the rest of the dough out between two sheets of parchment paper until it is about 1/4" to 1/2" thick.

Cut into pieces and press into a greased muffin tin. You need to make sure the dough comes out past the top of the tin. This will allow you to attach the cap.

Pour the egg/meat mixture into each biscuit base.

Take the dough you set aside and roll out to 1/4" thick and cut into a circle large enough to cap the biscuit. Pinch the edges shut.

Bake in the oven at 350 degrees for 20 minutes.

You can store this in the freezer and reheat at 300 degrees for 15 minutes.