Preheat the oven to 350°F and grease a 24 cup mini muffin tin well.
Blend the cottage cheese, eggs and parmesan until completely smooth.
Pour the mixture into a bowl and stir in the almond flour, baking powder, Italian seasoning and garlic powder. Fold in 3/4 cup of the mozzarella and the mini pepperoni.
Fill each muffin cup about three quarters full. Top with the remaining mozzarella and a few extra mini pepperoni.
Bake for 18 to 22 minutes, until the bites are puffed and the cheese on top is golden and bubbly.
Cool in the pan for 5 minutes, then lift them out and serve warm with marinara sauce on the side.