Coat a baking sheet with 3 Tbsp. olive oil and preheat pan in a 425 degree oven.
Whisk together 2 eggs and whipping cream in a medium mixing bowl. Soak chicken for 10 minute in mixture. *Soaking the chicken will make for a more juicy chicken when cooked.
While baking sheet is preheating in the oven, and chicken in soaking in cream mixture, whisk together the almond flour, salt, and ground black pepper *and optional parmesan cheese* in a shallow bowl. I used a 5.25" x 9" x 2.75" bread pan, giving me a shallow surface, yet tall walls to protect against spillage while coating my chicken.
Once the pan is preheated and your chicken has soaked for 10 minutes, coat both sides of your chicken with the flour mixture, placing carefully on your baking sheet.
Bake at 425 degrees for 10 minutes, flipping each tenderloin over and baking for an additional 10 minutes, or until the center of the chicken is 165 degrees F.