Preheat the oven to 325F and grease a mini muffin pan very well or line with paper or parchment liners.
In a large bowl, whisk together the almond flour, protein powder, Italian seasoning, baking powder, garlic powder and salt. Stir in the cheese and pepperoni.
Whisk in the eggs, butter and almond milk until well combined. Fill the muffin cups about ¾ full. (This makes about 30 mini muffins so you may need to do a second batch or make two or three larger muffins).
Bake 17 to 20 minutes, until the muffins are golden brown and just firm to the touch. Let cool in pan about 20 minutes, then transfer to a wire rack to cool completely.