2-Ingredient Cottage Cheese Breadsticks

Why You’ll Love This Recipe

I love these breadsticks because they’re soft on the inside, slightly crisp on the outside, and packed with protein. The almond flour keeps them low-carb, and the cottage cheese adds moisture and a slight tang. Whether I’m enjoying them as a snack, a side to soup, or dipped in marinara or garlic butter, they always disappear fast in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 1 cup almond flour

• 1 large egg

• ½ teaspoon garlic powder (optional)

• ½ teaspoon Italian seasoning (optional)

• Pinch of salt

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

2. In a blender or food processor, I blend the cottage cheese until smooth. Then I add the almond flour, egg, garlic powder, Italian seasoning, and salt. I blend again until everything is fully combined into a thick, sticky dough.

3. Using damp hands or a spoon, I shape the dough into breadstick shapes and place them on the prepared baking sheet, leaving a bit of space between each one.

4. I bake them for 20–25 minutes, or until the tops are golden and the edges are slightly crisp.

5. I let them cool for a few minutes before serving—they firm up as they rest.

Servings and timing

This recipe makes about 6–8 breadsticks, depending on how big I shape them.

• Prep time: 10 minutes

• Cook time: 20–25 minutes

• Total time: 30–35 minutes

Variations

Sometimes I sprinkle extra shredded cheese on top before baking for a cheesy crust. I’ve also added a tablespoon of grated Parmesan into the dough for more flavor. If I want a spicier kick, I mix in a pinch of red pepper flakes. For dipping, I serve them with marinara, ranch, or garlic butter—depending on my mood.

Storage/Reheating

I store leftover breadsticks in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer for a few minutes to bring back the texture. They’re also freezer-friendly—just wrap them in foil or plastic wrap and freeze. I reheat directly from frozen when I need a quick snack or side.

FAQs

Can I use oat flour instead of almond flour?

Yes, but it will slightly change the texture. Almond flour keeps them softer and more moist, while oat flour gives a bit more chew.

Is it okay to skip the egg?

The egg helps bind the dough, so I don’t recommend skipping it. If I need an egg-free version, I’d try a flax egg, but the texture might vary.

Do I need to blend the cottage cheese?

Blending it makes the dough smoother, but I’ve mixed it by hand in a pinch. The breadsticks still taste great—just a little more rustic.

Are these good for keto?

Yes, as long as I use almond flour and avoid sugary dips, these are great for a keto-friendly snack or side dish.

What can I dip them in?

I love dipping these in marinara, garlic butter, or even cream cheese. They’re super versatile and pair well with almost anything savory.

Conclusion

These 2-ingredient cottage cheese breadsticks are one of my favorite low-carb recipes. They’re easy to make, satisfying to eat, and endlessly customizable. Whether I’m pairing them with a meal or snacking on them solo, I always enjoy how chewy, cheesy, and flavorful they turn out.