The first time I made these 3-ingredient cottage cheese breadsticks I couldn’t believe how simple they were and how much flavor they packed.
They’re fast, pantry-friendly, and come together with just almond flour, cottage cheese, and mozzarella.
If you’re after a low-carb snack or an easy party finger food, these are a weekday win.
If you like quick bakes and simple savory snacks, this is a great recipe to add to your rotation and pairs nicely with other fast breads like 30-minute sourdough discard recipes for more kitchen flexibility.
Why You’ll Love This Recipe
- Ready in about 50 minutes from start to finish.
- Only three core ingredients with minimal measuring and cleanup.
- Low-carb and gluten-free friendly when using almond flour.
- Cheesy, slightly crisp edges with a tender interior—perfect for dipping.
- Very forgiving: small variations in cottage cheese moisture or almond flour texture still work.
The texture is a pleasant contrast of a thin crispy exterior and a soft, slightly pillowy interior.
The almond flour gives a subtle nuttiness while the cottage cheese melts into tiny pockets that create moisture and lift.
When topped with shredded mozzarella the top becomes golden and gooey, adding the classic cheesy pull we all want in a breadstick.
"Absolutely addictive—my family polished off a pan in one sitting. Crispy, cheesy, and so easy to make!" — 5★ reader review
Key Ingredients
Almond flour (blanched superfine): This is the backbone of the breadstick texture. Superfine blanched almond flour produces a tender, less gritty crumb; brands like Bob’s Red Mill Super-Fine or Anthony’s are reliable. Avoid almond meal with skins, which can make the dough grainy and darker in color.
Cottage cheese (small curds, 4% milkfat): Cottage cheese replaces eggs and adds moisture and protein. Small-curd varieties incorporate more smoothly into the almond flour and create a uniform dough. Full-fat (4%) provides better richness and structure than low-fat versions, which can make the dough too loose.
Shredded mozzarella cheese: Mozzarella on top creates the classic cheesy crust and helps hold the sticks together. Use a whole-milk mozzarella or part-skim if you want slightly less grease. Freshly shredded cheese melts and browns better than pre-shredded blends, which often include anti-caking agents.
Extra mozzarella for topping: Adding extra shredded mozzarella after the initial bake gives you a melty golden top and a crisp border. Don’t skimp—this layer is what turns a flat slab into a breadstick that tastes like a treat.
Full ingredient list:
- 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 (plus extra for topping)
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (177°C) so it’s hot and ready when the dough is shaped.
A fully preheated oven ensures even rise and a golden top.
Pro Tip: Use an oven thermometer if your oven runs hot or cold; 350°F should be accurate for timing.
Step 2: Mix the dough
Add the almond flour and cottage cheese to a large mixing bowl.
Stir with a spatula until the cottage cheese is completely mixed into the almond flour and you have a soft, cohesive dough.
Pro Tip: The dough will be slightly sticky but should hold together when pressed. You’ll know it’s ready when there are no dry streaks of almond flour and the mixture forms a ball.
Step 3: Roll the dough
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 1/4 inch thick.
Pro Tip: The top parchment prevents sticking and makes rolling easy. Aim for even thickness so baking is uniform; thin spots brown faster.
Step 4: Move to the baking sheet
Remove the top parchment and transfer the dough (still on the bottom parchment) onto a large baking sheet.
This keeps the dough intact and lets you slide it into the oven with no fuss.
Pro Tip: If your rectangle shifted while lifting, gently press the edges with a spatula to maintain shape.
Step 5: First bake
Bake for 25–30 minutes until the dough is lightly golden on top.
You want a set surface that will support the cheese topping without collapsing.
Pro Tip: The center should feel set, not jiggly. If the center dips, give it an extra 2–3 minutes; watch carefully to avoid over-browning.
Step 6: Add cheese and finish baking
Remove from oven and sprinkle shredded mozzarella evenly across the surface, leaving a 1/2 inch border around the edges.
Return to oven for 10 more minutes until the cheese is melted and the edges are golden brown.
Pro Tip: Keep a close eye on the final 5 minutes—mozzarella can go from perfectly melted to overly browned quickly. The border helps crisp the edges.
Step 7: Cool and cut
Let cool slightly before cutting into 12 breadsticks and serve with your favorite dipping sauce.
Cooling helps the breadsets hold their shape and prevents the cheese from sliding off.
Pro Tip: Use a sharp pizza cutter or chef’s knife warmed under hot water and dried for clean slices.
Expert Tips for Success
- Measure almond flour by weight rather than scooping with a cup to avoid dense dough; 183 g is the target.
- If cottage cheese is very wet, drain briefly in a fine mesh sieve for a few minutes to avoid overly loose dough. Patience here prevents a gummy interior.
- Use superfine almond flour specifically; coarser almond meal results in rough texture and tears when slicing.
- Shred your own mozzarella from a block for optimal melt and browning. Pre-shredded cheese often contains starches that reduce melting quality.
- For extra flavor, sprinkle a pinch of garlic powder or Italian seasoning onto the cheese before the final bake. These small additions give a pizzeria-style finish.
- If the edges brown too fast but the center isn’t done, lower the oven temperature by 10–15°F and extend bake time by a few minutes to achieve even color and doneness.
- Use parchment and a rimmed baking sheet to catch any stray cheese and make cleanup simple. A pizza stone isn’t necessary and can over-crisp the bottom.
- For perfect slicing, let the sheet cool for 5–10 minutes so the cheese firms slightly; piping hot slices can smear or stretch excessively.
- If you want a crispier exterior, after the final bake, place the pan under the broiler for 45–60 seconds, watching continuously. This gives an extra-blistered top without drying the inside.
- Make a double batch and freeze unbaked rectangles on parchment; then bake straight from frozen with an extra 5–7 minutes in the first bake. Also see dessert pairing ideas like creme brulee cheesecake for entertaining menus.
Storage & Freezing
Fridge: Store cooled breadsticks in an airtight container or wrapped tightly in plastic for up to 4 days.
To refresh, reheat in a 350°F oven for 8–10 minutes to restore crisp edges.
Freezer: Freeze individual breadsticks on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Thaw overnight in the fridge or reheat from frozen in a 350°F oven for 12–15 minutes.
Reheating tip: Avoid microwaving unless you’re in a hurry; it softens the crust. The oven or a toaster oven yields the best texture.
If you pack breadsticks for lunches, a short 5-minute reheat at 375°F in a toaster oven revives crispness.
For ideas on freezing and serving alongside make-ahead treats, check pairing suggestions like caramel apple cheesecake bars for a sweet finish.
Variations & Substitutions
Herb & garlic: Mix 1–2 teaspoons garlic powder and a tablespoon of finely chopped fresh parsley into the dough for flavorful breadsticks.
Top with grated Parmesan before the final bake for a sharper, savory finish.
Cheesy pepperoni: Press mini pepperoni slices lightly into the cheese layer before the final bake for a pizza-like snack.
Add a 1/4 teaspoon of red pepper flakes for heat.
Keto-swap: To reduce carbs further, keep the same base but use full-fat cottage cheese and add 1 tablespoon of psyllium husk for extra structure if desired.
Note that psyllium will change the crumb and requires slightly more resting time.
Dairy-free option: Replace shredded mozzarella with a dairy-free melting cheese and swap cottage cheese for a well-drained tofu blended with a little lemon juice and salt. Expect textural differences but similar savory results.
If you want a dessert-and-snack menu idea pairing these with something sweet, try a churro-style cheesecake for a crowd-pleasing spread: churro cheesecake makes a fun contrast.
Frequently Asked Questions
Q: Can I make these breadsticks without almond flour?
A: Almond flour is central to the texture and structure here because it’s gluten-free and absorbs the moisture from cottage cheese. You could experiment with a well-drained cashew flour or a small amount of coconut flour, but coconut flour absorbs liquid aggressively—start with just 2–3 tablespoons and expect drier results. These swaps may require extra liquid or eggs for cohesion.
Q: Do I have to use full-fat cottage cheese?
A: Full-fat (4%) cottage cheese yields the best texture and flavor. Lower-fat cottage cheese has higher water content and less richness, which can result in a looser dough and a less tender crumb. If using low-fat, drain thoroughly and consider adding a tablespoon of almond flour to adjust consistency.
Q: How do I get perfectly crispy edges every time?
A: Even thickness, preheated oven, and leaving a small cheese-free border are key. Bake on the middle rack and use parchment on a rimmed baking sheet. If edges brown too quickly, tent loosely with foil during the last few minutes, or drop the temperature by 10–15°F and bake a bit longer.
Q: Can I make this into a pizza crust instead of breadsticks?
A: Yes—roll to a larger diameter and keep a slightly thinner thickness, then top with sauce and more cheese. Bake until the base is set, then finish under the broiler for bubbly cheese. For a sturdier crust, add a beaten egg to the dough, which helps bind the surface.
Q: Why did my breadstick collapse in the middle?
A: Collapsing usually means the center wasn’t fully set before cheese was added or the dough was too wet. Make sure the initial 25–30 minute bake produces a lightly golden, set top. If your cottage cheese was extra wet, drain a bit more next time.
Final Thoughts
These 3-ingredient cottage cheese breadsticks are a simple, reliable snack that feels indulgent without hours of work.
If you tried them, please leave a star rating in the recipe card below or pin this to Pinterest to save for later.
For a savory appetizer pairing, consider the 3-Ingredient Beer Cheese Dip Recipe (Easy Appetizer!) to serve alongside.
If you want another quick three-ingredient bake to compare textures, try 3 Ingredient Avocado Bread – Eat.Drink.Pure.
For a sweet keto-friendly bread alternative to keep on hand, see Best Keto Cottage Cheese Cinnamon Swirl Cloud Bread.
3-Ingredient Cottage Cheese Breadsticks
Ingredients
Main Ingredients
- 2 cups blanched superfine almond flour Use brands like Bob’s Red Mill Super-Fine or Anthony’s.
- 1 cup small curds cottage cheese, 4% milkfat Full-fat provides better richness and structure.
- 1 cup shredded mozzarella cheese Use whole milk mozzarella for optimal melting.
- extra for topping shredded mozzarella cheese Add after the first bake for a gooey top.
Instructions
Preparation
- Preheat your oven to 350°F (177°C).
- In a large mixing bowl, combine the almond flour and cottage cheese. Stir until you have a soft, cohesive dough.
- Transfer the dough onto a large sheet of parchment paper, cover with another sheet, and roll out to a roughly 9 x 12 inch rectangle, about 1/4 inch thick.
- Remove the top parchment and place the dough on a large baking sheet.
Baking
- Bake for 25–30 minutes until lightly golden on top.
- Remove from the oven and sprinkle shredded mozzarella evenly on top. Return to the oven for an additional 10 minutes.
- Let the breadsticks cool slightly before cutting into 12 pieces.
