Preheat the oven to 400ºF.
Using a food processor with a shredding blade attachment, shred the cauliflower.
Heat the olive oil in a large skillet over medium heat.
Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
Remove from heat, and stir in the eggs & almond flour.
With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.