Tag: side dish

These almond flour cottage cheese sweet rolls are made with simple ingredients, no yeast, and no fuss. They’re tender and moist inside, lightly sweet, and comforting in that “homemade bread” way — not fluffy like yeast rolls, but soft and satisfying.

The almond flour cottage cheese sweet rolls are perfect for chili or soup. I love them best brushed with a little butter right out of the oven and eaten warm. Plus, they are also tasty with some jelly.

Why You’ll Love These Rolls

• Naturally gluten-free

• High-protein, thanks to cottage cheese & eggs

• No yeast, no rising time

• Lightly sweet (not cake-like)

• Soft inside, golden on top

Almond Flour Cottage Cheese Sweet Rolls

Ingredients

• 1 ½ cups almond flour

• ½ cup cottage cheese, blended completely smooth

• 2 eggs

• 1 tsp baking powder

• 1 tbsp honey or maple syrup

• ¼ tsp salt

• 1 tbsp melted butter or olive oil

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Blend the cottage cheese until completely smooth and creamy. This step matters for texture.

3. In a bowl, mix all ingredients until a thick, sticky dough forms.

4. Scoop into 6–8 mounds onto the baking sheet. Slightly wet hands help shape them.

5. Bake about 40-45 minutes, until golden on top.

(Note: Oven temps. vary — these like a longer bake than you’d expect.)

6. Brush tops with butter if desired and let cool slightly before serving.

Notes From My Kitchen

Perfect With…

• Beef, chicken, turkey, or chili.

• Soup on a cold evening.

• Butter or a drizzle of honey.

• Breakfast with eggs and fruit.

Extra Tips:

• If your dough feels very loose, let it sit for 2–3 minutes — almond flour thickens as it rests.

• Blending the cottage cheese smooth makes all the difference.

• These reheat beautifully in the toaster oven the next day.