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Keto Mozzarella Sticks

These crispy and gooey Keto Mozzarella Sticks are an excellent low-carb snack, perfect for parties or cozy nights in, and great for dipping in your favorite sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 12 sticks
Course: Appetizer, Snack
Cuisine: American, Keto
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 sticks 6 mozzarella sticks (200g), sliced in half Cut in half to make 12 shorter sticks
  • 1 large egg 1 large egg, beaten Beaten until yolk and whites combined
  • 1/2 cup 1/2 cup (56g) almond flour Used for coating
  • 1/2 cup 1/2 cup (45g) grated parmesan cheese For flavor and coating
  • 1-2 tablespoon 1-2 tablespoon (7-14g) coconut flour Used for initial coating
  • 1/4 teaspoon 1/4 teaspoon fine sea salt
  • 1/4 teaspoon 1/4 teaspoon garlic powder
  • 2 teaspoons 2 teaspoons Italian seasoning

Method
 

Preparation
  1. In a bowl, beat the large egg until the yolk and whites are combined.
  2. In a second bowl, combine the almond flour, parmesan cheese, Italian seasoning, garlic powder, and sea salt.
  3. In a third bowl, put just the coconut flour.
  4. Cut the mozzarella sticks in half to make 12 shorter sticks.
  5. Coat each stick by first covering it in coconut flour, then dipping it in the beaten egg, and finally rolling it in the almond flour mixture. Repeat for all sticks.
  6. Transfer the coated sticks to a baking sheet lined with parchment paper and freeze for at least 1 hour.
Cooking
  1. Pour oil into a frying pan until it's at least half an inch deep.
  2. Heat the oil to 350°F, then fry the mozzarella sticks until golden brown on all sides for a few minutes.
  3. Transfer the fried mozzarella sticks to a paper towel-lined plate or a wire rack to remove excess oil.

Notes

Serve hot and fresh with marinara sauce, ranch dressing, or your favorite dip. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.