These Keto Mozzarella Sticks are a low carb version of the popular appetizer everyone knows and loves. Chewy mozzarella sticks are coated with a Keto friendly breading and fried to crispy perfection, served with an easy homemade marinara sauce. Perfect for your next party or game-day get together.

❤️ Why You’ll Love This Keto Mozzarella Sticks Recipe

• Classic popular appetizer made Keto friendly
• Chewy mozzarella cheese
• Coated with a low carb and gluten-free breading
• Fried to crispy perfection
• Serve with an easy Homemade Marinara Sauce
• Perfect for game day snack or other get togethers

If you’re missing some of the classic party appetizers that everyone loves, you have got to try these mozzarella sticks. Made using a combination of Keto friendly ingredients for the breading, they’re quickly fried and served up crunchy on the outside and perfectly gooey and melty inside, just like traditional mozzarella sticks.

They can be a little tricky to make, but with my step by step instructions that are super easy to follow, anyone can master these little treats. The breading sticks to the cheese perfectly and doesn’t come off in the pan, thanks to a few tricks that I outline down below.

These low carb mozzarella sticks are so good, your guests will devour them, even if their not on Keto or trying to eat healthy. Yeah, they are just that good, I promise. They’re also great for kids!

🛒 Ingredients for Mozzarella Cheese Sticks

• Mozzarella sticks (string cheese)
• Almond flour
• Pork Panko
• Parmesan cheese
• Oat fiber
• Eggs
• Garlic salt
• Dried parsley
• Dried basil
• Dried oregano
• Ground black pepper
• Avocado oil
• Optional: Easy Marinara Sauce

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowls
• Whisk
• Skillet

🔪 How to Make Low Carb Mozzarella Cheese Sticks

Add the almond flour, pork panko, parmesan cheese, dried herbs, salt and pepper to a mixing bowl.

Add the eggs to another bowl and whisk to beat them. In a third small bowl, add in the oat fiber.

Cut each mozzarella stick in half.

Dip each stick into the oat fiber, shaking off any excess.

Then dip into the beaten egg, making sure the egg sticks to all sides of the mozzarella stick, letting any excess run off back into the bowl.

Then into the breading mixture, shaking off any excess and place it on a baking sheet lined with parchment paper. Repeat the process with the remaining mozzarella sticks, then freeze for 1 hour. Now you can double coat them if you want, and that’s how I used to make them, but honestly with this newly updated method, they don’t need a double coating at all.

After an hour, heat a nonstick skillet with the avocado oil to medium high. You want enough oil in the pan to make sure it comes about halfway up the sides of the sticks. Test the temperature using a tiny piece of the breading and if it sizzles, add in some of the mozzarella sticks. Do not over-crowd the pan, or it will bring the temperature down and they won’t cook properly.

Turn after about a minute or so, making sure they are golden brown and the cheese isn’t oozing out. Be sure to work quickly, frying in small batches then let the excess oil drain on a paper towel.

Serve immediately while they are still hot and the cheese is melty, with some marinara sauce on the side for dipping. Ranch will also work well for dipping.

☑️ Storage Instructions

Store leftover mozzarella sticks in an airtight container for 3-4 days in the fridge.

💡 Tips for Making Keto Fried Mozzarella Sticks

• Make sure your breading ingredients are ground as finely as you can get them. This is the rare occasion where I find that using grated mozzarella cheese (not the green can!) that you can buy in the refrigerated section at your grocery store works best. Otherwise you can grate it yourself in a food processor, to give you that fine crumb texture. Grating it on a microplane doesn’t work as well in this recipe.
• Do not skip the freezing step it’s absolutely crucial that you do this. You need the mozzarella to be completely frozen solid when you go to try them, otherwise they will quickly melt in the oil and you’ll have a mess on your hands. Freezing them helps them retain their shape, while the breading mixture fries up crispy and golden.
• Fry them in small batches and don’t overcrowd the pan. If you add too many to the pan, they will bring the temperature of the oil down and you won’t be able to fry them quickly, which is the key to getting these right.
• These are meant to be served right away, otherwise the cheese will solidify again and they won’t be as fun to eat. You really want that gooey melted cheese-pull that these are famous for.
• Have your marinara sauce or other dipping sauce on a plate, ready to go so you can serve them up quickly.

🔄 Substitutions and Additions for Fried Mozzarella Cheese

• Pork panko is pretty easy to buy these days, both online and in the grocery store, Walmart even sells it! But if for some reason you can’t find it, you can grind up plain pork rinds in the food processor. Just be sure to get them as finely ground as you can.
• If you don’t have parmesan cheese, you can use Romano or Asiago instead, making sure either is grated into fine crumbs.
• If you don’t care for the dried herbs, or can’t find them, you can either use an Italian Seasoning mix or you can just omit them.
• Oat fiber plays an important role in getting the breading to stick properly and not fall off while the mozzarella is frying. Eggs will stick to the oat fiber much easier than the plain mozzarella stick. If you can’t find oat fiber, coconut flour will also work well. You really need that fine powder texture, similar to an all purpose flour.
• For a hint of smoky flavor, you can add in about 1/2 teaspoon of smoked paprika to the breading mixture.
• If you don’t want to use pork panko or ground pork rinds at all, you can leave them out and just use equal parts of the almond flour and parmesan cheese. Just know that the texture of the breading won’t be quite the same, but will still work.
• If you don’t have garlic salt, you can use half garlic powder and half salt instead.
• If you don’t have avocado oil, you can use a light olive oil, but the avocado oil works best on higher temperatures.

Can you eat mozzarella sticks on a keto diet?

For those following Keto or low carb diets, mozzarella is a great source for healthy fat and they only have 3 net carbs per serving.

What can I use instead of breadcrumbs for mozzarella sticks?

In this recipe, I use a combination of almond flour, finely grated parmesan cheese and pork panko, which is ground up pork rinds. The combination gives the most traditional breading mixture that is closest to real breadcrumbs.

Can I Freeze Gluten Free Cheese Sticks?

The answer is yes and no. Pre-fried Keto cheese sticks are perfect to leave in the freezer before they are fried, then take out only what you want to fry at one time. Once they are fried, re-freezing them is not recommended.

Can I make crispy mozzarella sticks without breadcrumbs?

Yes, the almond flour mixture I mentioned above that I use for the breading will give you a crispy coating, without all the carbs.

🍽️ More Tasty Keto Appetizers

• Dill Pickled Devilled Eggs
• Garlic Butter Steak Bites
• Keto Crab Cakes
• Garlic Parmesan Chicken Wings
• Keto Coconut Shrimp
• Spinach Artichoke Stuffed Mushrooms