Keto mozzarella sticks are an easy, kid-friendly, low-carb snack or appetizer. Keep some of these gluten-free cheese sticks in the freezer for a quick bite any time!
Why You'll Love Them
I’ve been working on creating more keto recipes for kids to encourage my whole family to eat healthier. Luckily, we have no special dietary needs to consider, making it a little easier.
My kids have always enjoyed fried breaded cheese sticks, but I have an issue with the high-carb coating that's loaded with wheat flour. So I set out for a low-carb alternative.
It took me a few tries to get the recipe just right. But, I believe I nailed these keto mozzarella sticks after the third attempt. And the reaction from my kids was enough for me to call it a success.
In this recipe, I'll share how to make the best fried mozzarella sticks. I'll also give you tips for making cooked mozzarella sticks and how to use the air fryer too.
You only need a handful of simple ingredients to make mozzarella sticks keto. Here's some more information about what I used in my fried mozzarella sticks recipe.
Use some mozzarella string cheese for the base or main part of these finger foods.
You need an egg to act as the emulsifier to hold all of the breading together.
Use almond flour, not almond meal. It will give the sticks a delightfully crunchy texture.
Freshly grated parmesan cheese becomes crispy as it fries. It's the best thing to add to the breading.
Coconut flour reacts perfectly with the oil to create a crispy coating on these keto mozzarella sticks.
I used a combination of Italian seasoning, garlic powder, and salt. For a little kick, you could sprinkle some cayenne pepper into the mix.
Please Note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Make mozzarella sticks ahead. Just bread the cheese sticks and keep them in the freezer until you are ready to serve them.
- Cook the sticks at 375F. If you’ve ever had issues with making your own homemade low-carb mozzarella sticks, check the temperature of your oil. If the oil gets too hot, it could result in the cheese turning into a melted gooey mess.
- Use frozen cheese sticks. If you have the option to buy pre-frozen cheese sticks, they will save you lots of time.
It’s super easy to make low-carb cheese sticks at home. You just coat string cheese in a gluten-free flour breading and fry until crisp. Of course, the flour you use will also need to be keto-friendly.
1. Coat the cheese sticks
To coat the cheese, it’s dipped in a beaten egg first, so the coating has something to stick to. You’ll want to double coat each piece for the best results.
2. Fry the keto mozzarella sticks
The keto cheese sticks are then cooked in hot oil or an air fryer. They can also be put in the oven on a baking sheet, but I find the outside isn’t as crispy.
3. Fry to a golden brown
You'll know they are finished frying when the coated mozzarella sticks turn a delicious golden brown.
I love to serve these mozzarella sticks with keto marinara sauce! You don't have to make your own marinara; just make sure that the kind you buy is keto-friendly and made without added sugar.
They also go well with my bacon-wrapped chicken tenders. Both are quick and easy finger foods that are low in carbs.
If you are serving these at a party, then make some keto onion rings on the side with them! They are another popular finger food.
There are a lot of different ways you can change up these keto mozzarella sticks. If you make any adjustments, please let me know in the comments.
- Use pork rind crumbs. Try them for the keto breading instead of coconut or almond flour.
- Cook them in the air fryer. This will make clean-up easier.
- Make them spicier. Add a dash of cayenne pepper or paprika to the coating.
Below are some questions people often ask about making this keto mozzarella sticks recipe. If you don't see your question in this list, please leave it in the comments.
The first thing you can do is to freeze the cheese before you fry them. Then, make sure you get the oil temperature just right. Your oil should be about 375F before you fry the mozzarella sticks.
I chose to bake the frozen, low-carb, gluten-free mozzarella sticks at 400°F for a few minutes on each side. Although the cheese didn't melt as it does in the oil, the outside did not get golden and crispy.
Perhaps for baking, you'll need to reduce the oven temperature and place it under the broiler to brown. However, I ended up going back to the frying method.
Make the keto mozzarella stick recipe completely, and let them cool to room temperature. Then, place them in the freezer. Reheat them in the oven or air fryer for best results.
Use any kind of your favorite keto-friendly oil. I prefer avocado oil because it has such a fantastic flavor and healthy fats.
For more keto snack ideas, check out my low-carb appetizers collection. Or take a look at some of my favorites:
- Garlic Parmesan Chicken Wings are always a crowd pleaser on game days.
- Almond Flour Low Carb Crackers have been enjoyed by everyone - even those not on keto devour them.
- Baked Sea Scallops can be the highlight of any special get-together.
- Low Carb Falafel is a terrific way to eat your greens!
- Keto Chicken Nuggets are always a hit with the kids.
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Keto Mozzarella Cheese Sticks
- 6 pieces string cheese
- 1 large eggs beaten
- ¼ cup almond flour
- ¼ cup Parmesan cheese the powdered kind in a can
- 1 tablespoon coconut flour
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt coarse Kosher salt works best
- Cut string cheese in half crosswise.
- Beat 1 egg in small bowl. Set aside.
- Place almond flour, Parmesan cheese, coconut flour, Italian seasoning, garlic powder, and salt in zipper sandwich bag. Shake bag to blend.
- Dip each piece of mozzarella into the beaten egg and then coat by shaking in the sandwich bag. Freeze for at least one hour.
- Heat oil in small frying pan to at least half inch high. Temperature of oil should be about 325-375°F. Higher temperatures tend to brown too quickly with cheese melting out. Air frying works too using a temperature of about 370 to 400°F for about 5 to 7 minutes.
- Cook each coated piece of mozzarella in the hot oil until browned on all sides. Enjoy!
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 3 [calories] => 207 [carbohydrates] => 4 [protein] => 16 [fat] => 15 [saturated_fat] => 6 [polyunsaturated_fat] => 5 [cholesterol] => 74 [sodium] => 987 [potassium] => 21 [fiber] => 3 [vitamin_a] => 350 [vitamin_c] => 0 [calcium] => 360 [iron] => 0.7 [serving_unit] => pieces )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Is there a reason you specify processed grated Parmesan in a can vs. a finely, freshly grated block of Parmesan cheese? Thanks — I’m anxious to try this delicious-sounding recipe but I only use freshly-grated (vs. processed, canned, grated) Parmesan.
Hi Lisa - can any other cheese other than mozzarella be used? Hubby is a hot pepper cheese fan. Thanks for a great recipe.
Any type of cheese that melts about the same should be okay to use.
Adelaide C Geer
Made these for Memorial Day. I did not have a thermometer to check the temperature so my oil must have been too hot so a few did pop on me but even with them popping the were a huge hit!!!! And everyone couldn't believe they were keto!!!! I made a total of 48 sticks and had 0 left overs!!!! Popped or not, no left overs is a huge success in my book!!!!!! Thank u for this recipe, I already know I will use this one many more times!!!!
It is tough to keep the cheese from popping out when frying but I've never had any complaints about it either.
One trick I learned to make them perfect, after you coat them and freeze them, take them out and coat them and freeze them again for about 30 minutes. It will make them taste better than the restaurants!!!
Thomas W Bartley
Instead of coconut flour, I used oat fiber. I hope it turns out ok.
It's a little different, but should work in this recipe.
Is there a sub for coconut flour? I’m allergic to coconut!!
You could try using more almond flour or another low-carb flour like sesame.
This is literally the BEST keto mozzarella sticks recipe I’ve tried. Sooooo darn good!
These were very good. I had taken a cursory glance at the recipe card and bought the ingredients, then when I went to actually make them I read the instructions and was a bit concerned from all the rambling about temperature and freezing it was going to be a lot of hassle. I didn’t have time to freeze them so I didn’t, but they shallow fried perfectly! I just turned it up so it was very hot but didn’t check the temperature. I used olive oil as I didn’t have avocado and thought coconut oil might spoil the savoury flavours. I double dipper and shook these as suggested to get a thicker coating and it made a big difference - there was also exactly the correct amount of dry ingredients for this, with the last stick I made using up the dregs. The only criticism of this recipe is that for me they were much too salty, next time I will do half the quantity of salt.
I used the air fryer for 5 minutes for a
couple, and 7 for the rest. They both came out looking basically the same, only the edges were slightly darker on the 7min ones. I would recommend pan frying over air frying, and I will try that next time. I did think the flavor was a bit bland (I went with the 1/2 tsp salt) and would also change that next time I make them but this was a great start for me!