Preheat the oven at 350°F and prepare your pan by adding paper liners to each cup.
In a large bowl mix the dry ingredients - almond flour, baking soda, oregano, salt and pepper and parmesan cheese.
In a separate bowl, beat the egg with a whisk then whisk in the olive oil and coconut milk. Using a spatula mix it with the dry ingredients to form a batter.
Fold the cheddar cheese into the batter gently with your spatula and fill your muffin cups to the top.
Sprinkle tops with parmesan cheese and bake for 20 to 25 minutes, or until tops turn golden brown.