These cottage cheese breadsticks are so cheesy and soft . They are easy to make and only require 3 ingredients. The breadsticks are low carb and keto-friendly but you won’t even be able to tell that they are made without wheat flour.
I’ve shared quite a few low carb cheesy breadstick recipes over the years but this one may be my favorite. The breadstick dough is so easy to make with only 2 ingredients and has a soft and bouncy texture to it that makes it feel like it was made with wheat flour and not a low carb flour substitute. The dough is then topped with mozzarella cheese for extra cheesy breadsticks.
Ingredients
- Cottage cheese
- Almond flour
- Mozzarella cheese
Cottage cheese: Cottage cheese and almond flour are used to make the breadstick dough. It’s similar to the dough I used to make my cottage cheese bagels. I used whole milk cottage cheese but it should also work with low fat cottage cheese. Make sure to use small curds cottage cheese so that the cheese melts into the dough.
Almond flour: Make sure to use superfine blanched almond flour which will mimic the texture of wheat flour better.
Mozzarella cheese: I topped the breadsticks with shredded mozzarella cheese but you can add other cheeses as well for more flavor. You can add some cheddar cheese or parmesan cheese in the mix.
How to Make Cottage Cheese Breadsticks
- The cottage cheese and almond flour are mixed together until a soft dough forms. Roll the dough out between two sheets of parchment paper to a rough 9 x 12 inch rectangle that is about 1/4 inch thick.
- Prebake the breadstick dough until it is lightly golden on the surface.
- Then sprinkle with cheese and bake again until the cheese is melted. You can also garnish the breadsticks with some finely chopped parsley.
Texture
The breadstick base has a soft and chewy texture. I really couldn’t tell it was made with almond flour. I like dipping the breadsticks in marinara sauce.
More Breadsticks
3 Ingredient Cottage Cheese Breadsticks
Ingredients
- 2 cups (183 g) blanched superfine almond flour
- 1 cup (236 g) small curds cottage cheese, 4% milkfat
- 1 cup (98 g) shredded mozzarella cheese or more as needed
Instructions
- Preheat oven to 350°F (177°C).
- Add almond flour and cottage to a large mixing bowl. Stir with a spatula until the cottage cheese is fully incorporated into the almond flour and you have a soft dough. Transfer the dough onto a large sheet of parchment paper. Place a second sheet of parchment paper over the dough and roll the dough out to a rough 9 x 12 inch rectangle, about 1/4 inch thick.
- Remove the top layer of parchment paper and transfer the dough with the bottom layer of parchment paper onto a large baking sheet pan.
- Bake the dough for about 25-30 minutes or until the dough is lightly golden on top. You don't want the dough to be fully done yet because it will bake more when the cheese is added.
- Remove the breadsticks dough from the oven and sprinkle shreded cheese evenly across, leaving about a 1/2 inch border around the edges. If you like your breadsticks to be extra cheesy, you can add another 1/2 to 1 cup of cheese (I did about 1 1/2 cups). You can also add other cheeses for more flavor. Place breadsticks back into the oven and bake for about 10 more minutes or until cheese is fully melted and the edges of the breadsticks are golden brown. If desired, garnish with finely chopped parsley. Allow breadsticks to cool slightly before cutting and serving with your favorite dipping sauce. Any uneaten breadsticks should be stored in the fridge.
Notes
- I used 4% milkfat cottage cheese but it should also work with low fat.
- Make sure to use superfine blanched almond flour. I used Kirkland brand (sold at Costco).
- Make sure that your dough is about 1/4 inch thick. If it is rolled out too thin, then the dough will become more like a cracker rather than bread when it is done baking.
- I topped mine with shredded mozzarella cheese but you can change the cheese on top. Sometimes I also add some parmesan cheese for more flavor.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
