These keto cottage cheese breadsticks are soft, cheesy, and so easy to make. If you’ve been missing breadsticks on a low carb diet, this one’s for you.
The base of the dough uses cottage cheese and almond flour, which gives the breadsticks a great texture without any regular flour. You’d never guess they’re keto friendly.
They come out golden and crispy on the edges, soft in the middle, and taste amazing brushed with melted butter right out of the oven.
Dip them in some marinara sauce and you’ve got yourself a seriously good snack or side dish. They also work great alongside soups or salads.
The whole recipe comes together in about 30 minutes, and you only need one bowl and a baking sheet. Simple, quick, and totally worth it.
Why You’ll Love This Recipe
Golden and Crispy on the Outside – Baking at 375°F gives you crispy edges and a golden crust while the inside stays soft and chewy.
They Actually Taste Like Real Breadsticks – The combo of mozzarella and parmesan with garlic butter gives these that authentic pizzeria breadstick flavor without the carbs.
Perfect for Dipping – These hold up beautifully when dunked into warm marinara sauce without falling apart like so many other low carb breads do.
Recipe Ingredients
- 3/4 cup Cottage Cheese (full fat)
- 1 1/2 cups Almond Flour
- 1 cup Shredded Mozzarella
- 1/4 cup Grated Parmesan
- 1 large Egg
- 1 tsp Baking Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
- 2 tbsp Butter, melted
- 1 tbsp Fresh Parsley, chopped
How To Make
Step 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Blend the cottage cheese and egg in a blender until smooth.
Step 3
In a large bowl, combine the almond flour, shredded mozzarella, grated parmesan, baking powder, Italian seasoning, garlic powder, and salt. Pour in the blended cottage cheese mixture and stir until a uniform dough forms.
Step 4
Transfer the dough onto the prepared baking sheet. Place a sheet of parchment paper on top and roll the dough into a rectangle about 1/2 inch thick, roughly 10 by 7 inches. Remove the top parchment.
Using a pizza cutter or bench scraper, score the dough into 10 to 12 sticks, but do not separate them.
Step 5
Bake for 20 to 24 minutes, until the top is golden brown and the edges are crispy.
Step 6
Remove from the oven and brush immediately with melted butter, then sprinkle with chopped parsley. Re-cut along the scored lines to separate the breadsticks.
Step 7
Serve warm alongside marinara sauce for dipping.
Tips
Blend the Cottage Cheese Until Completely Smooth
This is the most important step in the whole recipe. You want zero lumps left in the cottage cheese after blending. If there are still visible curds, the dough won’t hold together properly and you’ll get an uneven texture in the finished breadsticks.
Blend it with the egg for a good 30-45 seconds until it looks like a smooth, pourable batter. It should almost resemble a thin pancake batter.
Make Sure the Mozzarella Is Evenly Mixed In
When you add the cottage cheese mixture to the dry ingredients, the shredded mozzarella can clump together and not distribute evenly through the dough. Take your time stirring and make sure the cheese is spread throughout.
If the mozzarella stays clumped in certain spots, those areas will melt into gooey pockets while other parts of the breadsticks end up dry and crumbly. You want every bite to have that cheesy pull.
Roll the Dough Between Two Sheets of Parchment
This dough is sticky and will 100% stick to your rolling pin if you try to roll it directly. The recipe mentions placing parchment on top before rolling, and don’t skip that step. It makes shaping the rectangle so much easier.
If you find the dough is still sticking to the top parchment when you peel it off, pop the whole thing in the fridge for 5-10 minutes. A slightly chilled dough releases from the paper much more cleanly.
More Recipes
- Keto Garlic Bread Bites
- Keto Italian Herb Cheese Crackers
- Keto Parmesan Garlic Crackers
- Keto Everything Bagel Cheese Crisps
- Keto Zucchini Parmesan Crisps
Frequently Asked Questions
Do I need to blend the cottage cheese, or can I just mix it in?
Blending the cottage cheese is a pretty important step. It breaks down the curds so you get a smooth, creamy mixture that distributes evenly throughout the dough. If you skip this, you’ll end up with lumpy breadsticks that have an uneven texture.
A regular blender or even an immersion blender works fine. You just want it smooth – it only takes about 20 to 30 seconds.
Keto Cottage Cheese Breadsticks
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Blend the cottage cheese and egg in a blender until smooth.
- In a large bowl, combine the almond flour, shredded mozzarella, grated parmesan, baking powder, Italian seasoning, garlic powder, and salt. Pour in the blended cottage cheese mixture and stir until a uniform dough forms.
- Transfer the dough onto the prepared baking sheet. Place a sheet of parchment paper on top and roll the dough into a rectangle about 1/2 inch thick, roughly 10 by 7 inches. Remove the top parchment. Using a pizza cutter or bench scraper, score the dough into 10 to 12 sticks, but do not separate them.
- Bake for 20 to 24 minutes, until the top is golden brown and the edges are crispy.
- Remove from the oven and brush immediately with melted butter, then sprinkle with chopped parsley. Re-cut along the scored lines to separate the breadsticks.
- Serve warm alongside marinara sauce for dipping.