Preheat the oven to 400°F and line a baking sheet with parchment paper, then lightly spray the parchment with olive oil.

Place the drained cottage cheese in a medium mixing bowl and add the Parmesan, almond flour, garlic powder, paprika, salt, and black pepper.

Stir the mixture until it is thick, well combined, and holds together when pressed; if needed, add a small pinch more almond flour so it is scoopable.

Beat the egg in a shallow bowl.

Scoop about 1 to 1 1/2 tablespoons of the cottage cheese mixture at a time and shape into small balls or flat patties with your hands.

Dip each ball or patty into the beaten egg, turning to coat it completely, and let any excess egg drip off.

Arrange the coated pieces on the prepared baking sheet, leaving a little space between each one.

Lightly spray the tops with olive oil spray.

Bake for 8 to 10 minutes, then carefully flip each piece with a spatula and spray lightly with olive oil again.

Continue baking for another 7 to 10 minutes, or until golden brown, crisp on the edges, and firm to the touch.

Remove from the oven and let the treats cool on the baking sheet for 5 minutes to set and crisp further before serving.