Easy Keto Mozzarella Sticks

These easy keto mozzarella sticks feature string cheese coated in a crunchy mix of almond flour, grated parmesan, Italian seasoning, and paprika for a perfectly savory crust. The breaded cheese sticks are frozen before frying, which keeps the centers gooey and stretchy while the exterior fries up golden and crisp. Enjoy them as a snack or appetizer with keto-friendly dips like marinara or ranch for a guilt-free, low-carb indulgence that satisfies every cheesy craving.

Course Appetizer, Snack

Cuisine American, Keto

Keyword fried cheese, gluten free, keto mozzarella sticks, keto snack, low carb appetizer

Prep Time 20

Cook Time 10

Total Time 1 30

Servings servings

Calories 260kcal

Equipment

Cutting board
Sharp knife
shallow bowls
fork or whisk
baking sheet
Parchment Paper
freezer
Heavy-bottomed pot or deep skillet
slotted spoon or tongs
Paper towels
Instant-read thermometer

Ingredients

For the mozzarella sticks

8 sticks mozzarella string cheese individually wrapped
1 cup blanched almond flour finely ground
1/2 cup grated parmesan cheese powdery style, not shredded
1 teaspoon Italian seasoning
1/2 teaspoon paprika sweet or smoked
1/2 teaspoon garlic powder optional for extra flavor
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon black pepper
2 large eggs for egg wash
1 tablespoon heavy whipping cream whisked into eggs for richness
1 cup avocado oil or light olive oil, for frying (amount will vary by pan)

For serving (optional but recommended)

1/2 cup keto-friendly marinara sauce no sugar added, warmed, for dipping
1/4 cup ranch dressing low carb, for dipping

Instructions

Line a baking sheet with parchment paper and unwrap the mozzarella string cheese sticks.
If you prefer shorter bites, cut each string cheese stick in half crosswise and arrange the pieces on the prepared baking sheet.
In a shallow bowl, whisk together the almond flour, grated parmesan, Italian seasoning, paprika, garlic powder, salt, and black pepper until well combined.
In a separate shallow bowl, whisk the eggs with the heavy whipping cream until the mixture is completely smooth.
Working with one piece of cheese at a time, dip it into the egg wash, letting any excess drip off, then roll it in the almond flour mixture until fully coated and place it back on the parchment lined baking sheet.
For an extra crispy crust, repeat the coating process by dipping each coated cheese stick again into the egg wash and then into the almond flour mixture, pressing gently so the coating adheres well.
Once all of the cheese sticks are coated, transfer the baking sheet to the freezer and freeze for at least 60 minutes, or until the sticks are completely firm and solid.
When you are ready to cook, pour avocado oil into a heavy bottomed pot or deep skillet to reach a depth of about 1/2 inch and heat over medium heat until the oil reaches about 350 degrees Fahrenheit, checking with an instant read thermometer if possible.
Carefully add a few frozen mozzarella sticks to the hot oil in a single layer without crowding the pan and fry, turning occasionally, until the coating is deep golden brown and crisp, about 1 to 2 minutes total.
Use a slotted spoon or tongs to transfer the fried mozzarella sticks to a plate lined with paper towels and let them drain briefly while you repeat with the remaining sticks, allowing the oil to return to temperature between batches.
Serve the keto mozzarella sticks hot with warmed keto friendly marinara sauce and low carb ranch dressing for dipping.

Notes

For the crispiest texture and to minimize cheese leakage, make sure the coated mozzarella sticks are fully frozen before they go into the hot oil. If any sticks start to soften while you are frying batches, return them to the freezer until they are firm again. You can prepare a double batch, freeze them on a baking sheet until solid, then transfer the frozen sticks to a freezer safe bag or container for up to one month, cooking straight from frozen whenever you want a quick snack. To reduce oil splatter and keep carbs low, avoid using cheese sticks made with added starches or fillers and choose whole milk, low moisture mozzarella whenever possible.

Nutrition