High Protein Low Carb Cottage Cheese Breadsticks (Easy Blender Recipe!)

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protein-packed low carb cottage cheese breadsticks (not real bread, but they’ll do the trick)

if you’re craving something bready but keeping things lower in carbs, these cottage cheese breadsticks might be your new favorite thing.

no, they’re not real bread—but they hit the spot. they’re soft, chewy, a little cheesy, and packed with protein.

best part? they come together in a blender and get baked up in a loaf pan or shaped into sticks.

the taste is mild, slightly savory from the cheese, and totally versatile.

they don’t have that “eggy” taste a lot of low carb breads do, especially if you let them set and cool properly.

once they cool, they firm up beautifully and are sturdy enough for dipping or slicing into sandwich-like bites.

this recipe is perfect for anyone looking to get more protein into their day without loading up on carbs or ultra-processed ingredients.

it’s great if you’re gluten-free, low carb, or just trying to balance your blood sugar a little better.

and honestly, even if you’re not following any specific diet, these breadsticks make a fantastic everyday option—quick to prep, super satisfying, and way more protein-packed than store-bought bread.

keep them on hand for snacks, easy sides, or a light meal when you don’t feel like cooking much.

what you’ll need:

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1/3 cup almond flour
• 2 tbsp oat flour
• 1/3 cup shredded mozzarella
• pinch of salt and any seasonings you like (garlic powder, italian herbs, or chili flakes are great)

just blend everything except the shredded mozzarella until smooth.

fold the mozzarella in at the end. pour the batter into a loaf pan

bake at 350ºf for 35 minutes depending on thickness—start checking around 30. when it’s golden on top and the center feels set, it’s done.

texture + tips:

they’re soft and tender when warm, but if you want a firmer, breadier bite, let them cool completely before slicing.

even better, refrigerate for a few hours —they’ll set up even more and hold together like a dream.

they’re not spongy or airy like real bread, but they’ve got a satisfying chew that makes them super satisfying.

make it your own:

• fold in chopped spinach, sundried tomatoes, or olives
• try dairy-free cheese shreds if needed
• sprinkle extra mozzarella on top for a cheesy crust
• swap the seasonings to match whatever you’re serving them with

storage:

keep leftovers in an airtight container in the fridge for up to 5 days.

reheat in the toaster oven or air fryer for best texture.

they also freeze well—just slice and separate with parchment so they don’t stick.

they’re perfect with soup, dipped in marinara, or as a base for low carb sandwiches.

no, it’s not a fluffy baguette or crusty sourdough—but it totally does the trick when you need that cozy, carby feel with way more protein and way less fuss.

if you like High Protein Low Carb Cottage Cheese Breadsticks (Easy Blender Recipe!), you’ll also love these other recipes of mine!

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Low Carb Plant Based Protein-Packed Lasagna

The Best Vegan Tortilla Soup – Creamy and Protein-Packed

Lower Carb Cacio e Pepe Spaghetti Squash Bake

Veggie and Protein Packed Salad with Spiced Peanut Dressing

are you going to make my High Protein Low Carb Cottage Cheese Breadsticks (Easy Blender Recipe!)!?

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