Preheat your oven to 375℉ (190℃). Line a large rimmed baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened.

Stir in the chopped spinach and minced garlic, cooking for an additional 1 minute until the spinach is just wilted.

Remove from heat and transfer the mixture to a paper towel-lined plate to absorb excess moisture.

In a large mixing bowl, combine the lightly beaten eggs, sautéed spinach mixture, rinsed sun-dried tomatoes, and cottage cheese.

Stir thoroughly until well incorporated. Add almond flour, coconut flour, baking powder, salt, pepper, shredded mozzarella, and parmesan to the mixture.

Mix everything thoroughly until the batter is well combined.

Using a large scooper or spoon, portion about 1/4 cup of the batter per biscuit onto the prepared baking sheet.

Gently press each mound down slightly and top each with extra mozzarella cheese.

Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, or until the biscuits are golden brown and cooked through.