Drain cottage cheese thoroughly by pressing it through a fine-mesh sieve or squeezing in a clean kitchen towel to remove excess moisture.

In a large bowl, combine drained cottage cheese, 60g of the Parmesan cheese, eggs, garlic powder, Italian seasoning, almond flour, salt, and pepper. Mix until well combined.

Place remaining 40g of Parmesan cheese on a shallow plate. Using your hands, form the cottage cheese mixture into 16 small balls, then roll each in the Parmesan to coat evenly.

Heat olive oil in a large non-stick skillet over medium heat. Add the coated bites and cook for 3-4 minutes per side, turning gently, until golden brown and crispy on all sides.

While bites are cooking, prepare the marinara sauce. In a small saucepan, sauté minced garlic in a drizzle of olive oil for 30 seconds until fragrant.

Add crushed tomatoes, dried oregano, and red pepper flakes to the saucepan. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.

Remove marinara from heat and stir in fresh basil. Season with salt and pepper to taste.

Transfer crispy cottage cheese bites to a serving platter and serve immediately with warm marinara dipping sauce on the side.