Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper, OR preheat an air fryer to 380°F (190°C). Pat the chicken tenderloins completely dry.

In a medium bowl, combine the softened cream cheese, ranch seasoning, 1/2 cup of shredded cheddar cheese, and half of the crumbled bacon. Mix until well combined.

In a separate shallow dish, combine the almond flour, the remaining 1/2 cup of cheddar cheese, and the remaining crumbled bacon. Mix to combine.

Spread a thin layer of the cream cheese mixture over all sides of each chicken tender. Then, press the coated tender into the almond flour mixture, ensuring it's fully covered. Place on the prepared baking sheet or set aside for the air fryer.

To Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the coating is golden. To Air Fry: Place tenders in a single layer in the air fryer basket and cook for 12-15 minutes, flipping halfway, until golden and crispy.

Serve immediately with your favorite keto-friendly dipping sauce.