Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, set aside.
In the bowl of a food processor, add oat bran and pumpkin seeds and process for about 30 seconds. Add almond flour, arrowroot powder, salt, cayenne and dried thyme leaves. Process to combine, about 10 seconds.
Transfer dry mixture to a medium bowl. Add cold, cubed butter or coconut oil and rub with your fingers to combine until mixture resembles breadcrumbs. Add unsweetened almond milk and stir until mixture comes together into a dough. Mix in remaining tablespoon of pumpkin seeds.
Roll out biscuit dough between two pieces of parchment paper to about 1/4 inch thick. Cut into rounds and repeat with remaining dough.
Bake biscuits for about 15 minutes or until edges just begin to brown. Cool completely, store in an airtight container.
Did you enjoy this recipe? Find more low-sugar, gluten-free recipes at www.thecandidadiet.com :)