keto mozzarella sticks

 These Keto Mozzarella Sticks are perfectly crispy and crunchy on the outside, while being melty and delicious on the inside. The keto breading is seasoned with onion, garlic, and Italian seasoning, making it the perfect complement to the melty mozzarella cheese. I like to dip these in homemade marinara sauce and ranch dressing. They are the perfect kid-friendly low carb appetizer recipe. 

INGREDIENTS

  • 2 tablespoons coconut flour (I use this brand)
  • 2 large eggs, whisked
  • 1 batch Savory Breading Mix (included below)
  • 8 mozzarella string cheese sticks, halved crosswise
  • Cooking oil, such as avocado oil or tallow
  • Marinara Sauce and Ranch Dressing, for serving

FOR THE BREADING

  • ½ cup finely grated Parmesan cheese
  • ½ cup blanched almond flour (I use this brand)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
keto mozzarella sticks


INSTRUCTIONS

  • Set up three shallow bowls in a row. Put the coconut flour in the first bowl, the whisked eggs in the second bowl, and the breading mix in the third bowl. 
  • Dredge each cheese stick in the coconut flour, then coat it in the egg wash. Finish it off by coating it liberally in the breading mix. Repeat this three-step process with each cheese stick. 
  • Freeze the breaded cheese sticks for 3 hours, up to 24 hours for best results. 
  • Heat 1 to 2 inches of oil in a large 4-inch-deep (or deeper) skillet or Dutch oven over medium-high heat. Once the oil is hot and begins to bubble slightly, gently drop the cheese sticks into the oil and fry until they are golden brown and crispy, about 2 to 3 minutes on each side. 
  • Remove the cheese sticks from the oil and place them on paper towels to absorb the excess oil before serving. 
  • Serve with marinara and ranch for dipping. 

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