Keto mozzarella sticks are a gooey, cheesy low carb appetizer that kids and family member all love at only 2g net carbs per serving!
What is better than keto mozzarella sticks? Not much, this is one of my favorite new keto appetizer recipes. I have always enjoyed mozzarella sticks off any menu I come across. Something about the crunchy outside with a gooey, cheesy center that just melts in your mouth. In this recipe, I use whole milk mozzarella only because it’s the creamiest mozzarella you will find. To add, we are keto, I’m not afraid of the fat. I know what it does and how it makes everything better.
Are Mozzarella Sticks Keto
No, now if you want to do what they call “dirty keto” then you can get away with 2-3. But, why bother trying to be careful when there is a keto version where you can enjoy as much as you want. Traditional mozzarella sticks are coated with flour and breadcrumbs. Those make the carbs go up high and fast so I would avoid them at all cost. Any store bought ones are even worse with the flour and starches.
What If Your Cheese Melts
In this recipe, you have to freeze these. Freezing is your best friend to avoid the cheese melting and causing a mess with your keto mozzarella sticks. The key is freezing and how you cook them. The photos are the real recipe so it is possible to do them without the cheese melting everywhere. Now, sometimes the cheese will break through and there’s nothing you can do.
How To Make Keto Mozzarella Sticks
To start, figure out if you want to to cut up a block of whole milk mozzarella or use string cheese. Now, I recommend whole milk mozzarella because it’s creamier and melts smoother. But, you can use the string cheese. Understand removing the fat does affect how the cheese melts.
Next, freeze them. This is a recipe you’ll want to make ahead. Then, once they are frozen create the breading and egg wash. Season the breading and add it into a plate. With the egg wash on the side dip the frozen mozzarella into the egg wash then roll the stick through the breading. Now, you don’t have to pack the breading on but you have to make sure it is evenly coated.
Then, put them back in the freezer. This freezes the egg that is stuck to the breading and makes the breading hard as well. Can you cook them without freezing? Yes, but what will happen is the breading will quickly start to fall off causing holes for the cheese to melt through. Then, before you can finish you have a melted mess.
Once the breading is frozen hard which should take about 30-60 minutes heat up the frying pan. Add a shallow amount of oil but enough to coat part of the sides while frying. On a medium heat, drop in a stick. You will need to flip in about 60 seconds. This doesn’t take long but if you have to flip in 15 seconds from the breading burning the heat is too high. You want the heat to be hot enough to cook the breading and create a shell before the cheese melts. There is no gluten so the breading doesn’t just stick for the heck of it.
Now, if done correctly your mozzarella sticks should look just like the photos. Roll them around on paper towel to drain the excess oil and serve immediately while the cheese is still gooey.
Helpful Recipe Tips
- Can I bake or air fry? I could lie and tell you yes but this just isn’t the recipe for that. Not if you want the best version of it. There are however recipes that claim they can do this so I suggest one of those from the many great bloggers out there. This isn’t a difficult recipe but will require some finesse for the best result.
- Do I have to freeze twice? No you don’t but allow me to explain why you should. The first freeze, it makes the mozzarella stick hard and cold. When you dip it into the egg and into the breading it is quickly lowering the temperature of the thin layer of egg creating a shell around it as you’re rolling. The second freeze, this further freezes the egg into the breading which stops the breading from falling off so quickly during the cooking process. This allows the egg to cook faster creating a shell around the cheese to keep it inside the breading. Can you skip freezing yes, but you will blindly be hoping for the best.
- Whole milk vs skim milk mozzarella, as someone on keto we know the importance of fat. But, for someone new you may not know. Fat makes everything better, including the melting process. Have you ever tried to melt fat free cheese? It’s like trying to burn a tire, it won’t melt. That’s because the fat has been removed. Not only does the fat make it creamier, it helps make it melt as it should from frozen. Can you make this recipe with the part skim milk string cheese? Sure, but you’ll be selling yourself short.
- Sift the parmesan, sometimes grated parmesan from the store can be on the larger side. Make the breading as fine as possible for a good even coating.
Keto Recipes You’ll Love
Keto Mozzarella Sticks
Ingredients
- 14 sticks 4 inch whole mozzarella sticks (sub with string cheese)
- 2 large egg
Breading
- 1/2 cup unseasoned pork rind panko (sub with almond flour 1:1)
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- First slice up your mozzarella into 4 inch sticks. You can make 14 using this recipe. Freeze them for about an hour or until frozen solid.
- Combine all ingredients for the breading and add it to a flat plate. Whish eggs into a bowl to the side large enough for the mozzarella stick.
- Add frozen mozzarella stick to egg wash then roll around in the breading. Then repeat. You don't have to cake it on but visually make sure the coating is all over the stick. Freeze again. This time should only take about 30 minutes since the cheese was already frozen.
- Heat of a frying pan with a shallow amount of oil in it. Just enough to cover a portion of the side of the mozzarella stick. Unless you have a deep fryer.
- On a medium heat, place the stick in the oil. The oil shouldn't be so hot it's burning the breading in 15 seconds. You should expect to flip for a golden brown look at about 40-60 seconds. This gives the crust enough time to brown and the cheese to melt enough on the inside to be gooey.
- Remove from oil once all sides are golden and roll it across a paper towel to drain excess oil. Serve immediately while the cheese is still gooey on the inside.
Notes
Helpful Recipe Tips
- Can I bake or air fry? I could lie and tell you yes but this just isn’t the recipe for that. Not if you want the best version of it. There are however recipes that claim they can do this so I suggest one of those from the many great bloggers out there. This isn’t a difficult recipe but will require some finesse for the best result.
- Do I have to freeze twice? No you don’t but allow me to explain why you should. The first freeze, it makes the mozzarella stick hard and cold. When you dip it into the egg and into the breading it is quickly lowering the temperature of the thin layer of egg creating a shell around it as you’re rolling. The second freeze, this further freezes the egg into the breading which stops the breading from falling off so quickly during the cooking process. This allows the egg to cook faster creating a shell around the cheese to keep it inside the breading. Can you skip freezing yes, but you will blindly be hoping for the best.
- Whole milk vs skim milk mozzarella, as someone on keto we know the importance of fat. But, for someone new you may not know. Fat makes everything better, including the melting process. Have you ever tried to melt fat free cheese? It’s like trying to burn a tire, it won’t melt. That’s because the fat has been removed. Not only does the fat make it creamier, it helps make it melt as it should from frozen. Can you make this recipe with the part skim milk string cheese? Sure, but you’ll be selling yourself short.
- Sift the breading, sometimes grated parmesan from the store can be on the larger side. Make the breading as fine as possible for a good even coating.