Preheat your oven to 350°F. Line an 8x4 inch loaf pan with parchment paper and lightly grease the sides.
Blend the cottage cheese and eggs in a blender or food processor until smooth and no lumps remain.
In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, onion powder, and salt.
Pour the blended cottage cheese mixture into the dry ingredients and stir until combined. Fold in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for the topping.
Transfer the batter to the prepared loaf pan and smooth the surface. Scatter the remaining cheddar cheese evenly across the top.
Bake for 45 to 50 minutes, until the cheese on top is deeply golden and a toothpick inserted in the center comes out clean. If the cheese topping is browning too fast, tent with foil during the last 10 minutes.
Let the loaf cool in the pan for 15 minutes before removing. Transfer to a wire rack and let it cool completely before slicing.
