Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a skillet, cook the pork sausage until browned and crumbled, about 5-7 minutes, then stir in chopped onions and green peppers, cooking until softened.

Combine almond flour, salt, black pepper, and baking powder in a mixing bowl.

In a separate bowl, beat the eggs and mix in half a cup of shredded cheddar cheese.

Combine the wet and dry ingredients, then fold in the cooled sausage and veggie mixture.

Drop dollops of dough onto the baking sheet, flatten slightly and sprinkle remaining cheddar cheese on top.

Bake for 8-10 minutes or until cookies are lightly golden and firm to the touch. Let cool before serving.

Store in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.