Preheat your oven to 375°F (190°C) so it reaches the correct temperature before baking. Line a baking sheet with parchment paper and set it aside. This prevents sticking and helps the breadsticks cook evenly from the bottom without over-browning.

Add the cottage cheese to a blender or food processor and blend until it becomes completely smooth and creamy. Take your time with this step and scrape down the sides if needed, as removing all curds is essential for a soft, bread-like texture rather than a grainy finish.

Transfer the blended cottage cheese to a mixing bowl, then add the eggs. Mix thoroughly until the mixture looks glossy and uniform, with no streaks of egg visible. Properly combining the eggs helps bind the dough and gives the breadsticks structure as they bake.

Add the almond flour, baking powder, garlic powder, Italian seasoning, and salt to the bowl. Stir gently just until everything is combined. The mixture should be thick but spreadable, similar to a soft batter. Avoid overmixing here, as that can make the breadsticks dense instead of tender.

Fold in the shredded mozzarella gently, mixing only until it is evenly distributed throughout the batter. This helps create a cheesy texture and allows the breadsticks to hold together without becoming heavy.

Spoon the mixture onto the prepared baking sheet and use a spatula to spread it into an even rectangle about ½-inch thick. Keeping the thickness consistent ensures the breadsticks bake evenly and set properly in the center.

Place the baking sheet in the oven and bake for 25–30 minutes, or until the edges turn lightly golden and the center feels set when gently pressed. For slightly crispier edges, you can broil for the final 2–3 minutes, watching closely to prevent burning.

Remove the breadsticks from the oven and let them rest on the baking sheet for 5–10 minutes. This resting time allows the structure to firm up while staying soft inside. Once rested, slice into breadsticks and serve warm for the best texture and flavor.