Preheat the oven to 375°F (190°C). Spray a mini muffin tin with nonstick spray or line a baking sheet with parchment paper.

Prepare pepperoni by chopping it into small pieces. This helps it mix evenly into the batter.

In a large mixing bowl, combine mozzarella, parmesan, diced pepperoni, and almond flour.

Add the eggs, then sprinkle in the garlic powder, onion powder, Italian seasoning, red pepper flakes, and light salt and pepper.

Stir the mixture until it forms a thick, sticky batter. Make sure all ingredients are evenly incorporated.

Use a spoon or small scoop to fill each mini muffin cup with the mixture. If using a baking sheet, shape small mounds.

Bake for 15–18 minutes or until golden brown around the edges and lightly crisp on top.

Remove from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.

Serve warm with sugar-free marinara for dipping or enjoy them on their own.

Store leftovers in the fridge or freeze for later use.