Keto Mozzarella Sticks

Keto mozzarella sticks are a gooey, cheesy low carb appetizer that kids and family member all love at only 2g net carbs per serving!

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Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian

Keyword: Keto Mozzarella Sticks

Prep Time: 2

Cook Time: 5

Total Time: 2 5

Servings: sticks

Calories: 201.5kcal

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.

Nutrition

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