Preheat oven to 325F.
Line a baking sheet with parchment paper. Set aside.
In a bowl, sift together almond flour, tapioca flour, and baking powder. Whisk to combine.
In the bowl of a stand mixer with paddle attachment, cream together ghee, SuperFat Macadamia Coconut, eggs, almond milk, apple cider vinegar, maple syrup, and almond extract.
Fold in blueberries and half of sliced almonds.
Transfer to refrigerator to chill for 10 minutes.
Remove dough from refrigerator. Shape into a 2-inch round, flat disc. Slice (like a pizza ) into 6 triangles.
Carefully transfer each triangle to prepared baking sheet with a spatula.
Sprinkle with remaining almonds and gently press into dough.
Bake 22-25 minutes, until lightly golden and cooked through.