3 Ingredient Cottage Cheese Breadsticks Recipe

These 3 ingredient cottage cheese breadsticks changed everything about how we make bread at home! Honestly, I never thought breadsticks made with cottage cheese could taste this good until Jessica grabbed her third one last Tuesday and asked if we could make them again tomorrow.

What started as me trying to find something bread-like that wouldn't mess up our family's low-carb eating became something we make all the time now. These aren't like regular breadsticks - they're full of protein, really easy to make, and taste amazing.

The best part? You probably have everything you need in your fridge right now. Just almond flour, cottage cheese, and mozzarella cheese. That's it!

If you like easy cottage cheese recipes like this one, you'll want to try my keto cottage cheese bread that we make for breakfast all the time.

Quick Recipe Overview

Recipe Details	Information
Prep Time	10 minutes
Cook Time	40 minutes
Total Time	50 minutes
Servings	12 breadsticks
Servings	Easy

Key Features: High protein, low-carb, gluten-free, keto-friendly

Why You'll Love These Cottage Cheese Breadsticks

• Super simple - Only 3 ingredients and basic mixing required
• Ready in under an hour - Perfect for busy weeknight dinners
• High protein content - Each breadstick packs 8 grams of protein
• Kid-approved taste - Jessica couldn't believe they were made with cottage cheese
• Flexible recipe - Add your own seasonings and cheese combinations
• Budget-friendly - Uses affordable, everyday ingredients

Ingredients For 3 Ingredient Cottage Cheese Breadsticks

Here's what you'll need for these simple cottage cheese breadsticks:

• 2 cups (183 g) blanched superfine almond flour - The base that creates the bread texture
• 1 cup (236 g) small curds cottage cheese, 4% milkfat - Provides moisture, protein, and binding
• 1 cup (98 g) shredded mozzarella cheese (plus extra for topping) - Creates that melty, cheesy goodness

Ingredient Notes From My Kitchen

The cottage cheese quality really matters here. I use full-fat cottage cheese because it gives the best texture and flavor. Low-fat works too, but the breadsticks won't be quite as tender.

For the almond flour, superfine blanched is key. I get the Kirkland brand from Costco - it's consistent and affordable. Regular almond flour makes the breadsticks too dense.

Instructions For Perfect Cottage Cheese Breadsticks

Getting Your Oven Ready

Step 1: Preheat your oven to 350°F (177°C).

Trust me on this temperature - I tried higher heat thinking it would save time, but the outside gets too brown before the inside sets properly.

Making The Dough

Step 2: Add almond flour and cottage cheese to a large mixing bowl.

Step 3: Stir with a spatula until the cottage cheese is completely mixed into the almond flour and you have a soft, cohesive dough.

Here's where I learned something important: don't overmix! Just stir until everything comes together. The dough should feel slightly sticky but manageable.

Rolling And Shaping

Step 4: Transfer the dough onto a large sheet of parchment paper. Place a second sheet over the top and roll out to a rough 9 x 12 inch rectangle, about ¼ inch thick.

Step 5: Remove the top parchment and transfer the dough (still on the bottom parchment) onto a large baking sheet.

The thickness is crucial here. I made them too thin once and ended up with expensive crackers instead of breadsticks!

First Bake

Step 6: Bake for 25-30 minutes until the dough is lightly golden on top.

Don't bake completely - the cottage cheese breadsticks will continue cooking when you add the cheese topping.

Adding The Cheese

Step 7: Remove from oven and sprinkle shredded mozzarella evenly across the surface, leaving a ½ inch border around the edges.

I usually use about 1 ½ cups of cheese because we love them extra cheesy. Sometimes I mix in some parmesan for extra flavor.

Final Bake

Step 8: Return to oven for 10 more minutes until the cheese is melted and the edges are golden brown.

Step 9: Let cool slightly before cutting into 12 breadsticks and serve with your favorite dipping sauce.

Storage & Reheating Your Breadsticks

These 3 ingredient cottage cheese breadsticks keep great in the fridge for up to 5 days. Store them in an airtight container or wrap individually.

For reheating, I pop them in a 300°F oven for about 5 minutes to crisp them back up. The microwave works in a pinch, but they won't be as crispy.

You can freeze them too! Wrap individually and freeze for up to 3 months. Thaw overnight and reheat in the oven.

Easy Cottage Cheese Breadsticks Variations

Garlic Herb Version

Add 2 minced garlic cloves and 1 teaspoon Italian seasoning to the dough. This creates amazing cottage cheese garlic bread that Alex requests weekly.

Pizza Style

Mix in ¼ cup mini pepperoni pieces and use half mozzarella, half parmesan for the topping.

Everything Bagel

Sprinkle everything bagel seasoning on top before the final bake.

Sweet Version

Add 1 tablespoon honey and ½ teaspoon cinnamon to the dough, then dust with powdered sugar after baking.

Have you tried making different cottage cheese recipes? My cottage cheese pancakes use similar simple techniques and Jessica loves them for weekend breakfasts.

Frequently Asked Questions About Cottage Cheese Breadsticks

Pro Tips For The Best Results

Use room temperature cottage cheese - It mixes better and creates a smoother dough.

Don't skip the parchment paper - Trust me, these stick without it!

Let them cool for 5 minutes - They'll slice much cleaner and won't fall apart.

Save some cheese for extra topping - We always sprinkle a little extra mozzarella because why not?

Recipes You May Like

• Keto Cottage Cheese Bread - Another simple bread alternative that's become a family staple
• Cottage Cheese Pancakes - Perfect for weekend mornings when you want something special
• Baked Cottage Cheese Eggs - A protein-packed breakfast that keeps us full all morning

My Final Thoughts On These Breadsticks

These 3 ingredient cottage cheese breadsticks have honestly changed how we think about bread in our house. They're simple enough that Jessica can help make them, healthy enough that I don't feel guilty serving them regularly, and tasty enough that Alex asks for them with pasta night.

The fact that they're high protein and work perfectly for anyone trying weight loss goals makes them even better. Plus, they freeze beautifully, so I often make a double batch.

Give these a try next time you're wanting something bread-like but don't want the carbs. I think you'll be as surprised as we were at how good they turn out!

Let me know in the comments if you try them - I'd love to hear about your variations or how your family likes them. And don't forget to save this recipe to Pinterest for easy reference later!

Happy baking!

Print