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Anyone else miss fried restaurant food on keto? ???? Low carb keto mozzarella sticks are a delicious and wholesome way to fulfill those fried appetizer cravings. These keto cheese sticks are super easy to throw together, with just six ingredients that you probably already have in your kitchen.
While they are wonderful for parties, low carb mozzarella sticks also happen to fulfill a junk food craving even if you’re at home by yourself or with your family – without actually eating junk food. They’re packed with protein, fiber, and calcium, so you’re actually getting nutrients when eating these.
I originally made these keto mozzarella sticks baked, but have since updated the recipe a bit to make the breading more crispy if you want to fry them and include pork rinds in the breading. (Learn how to make pork rinds here!) And if you still prefer to bake ’em or avoid the pork rinds, there’s an option for that below as well.
Of course, the best part is that these low carb mozzarella sticks are so darn easy. Seriously, anyone could make these. My young daughter even helped me out with the stirring and dipping!
This keto mozzarella sticks recipe was originally published on December 28, 2016, and was republished in May 2020 to add better photos, useful tips, 2 different cooking methods, and answer common questions.
How To Make Keto Mozzarella Sticks
- Prep ingredients. Line a cookie sheet with parchment paper. Prepare three bowls: coconut flour, whisked egg, and almond flour mixed with pork rinds (this is the breading mixture).
- Bread the mozzarella sticks. Dredge mozzarella in coconut flour first – this helps the egg wash stick. Dip it in the egg, then roll in almond flour breading mixture until coated well.
TIP: Use one hand for the dry dredging and breading, and the other hand for the wet egg wash. This will help keep the breading bowl dry so that the breading sticks.
- Freeze the low carb mozzarella sticks. This is an important step, otherwise the cheese will melt during cooking and keeping the keto cheese sticks in one piece will be impossible.
- Cook cheese sticks. Once they are frozen solid, you can bake or fry the keto cheese sticks. Both options work, but check the FAQ below on why I prefer one of the methods over the other.
Keto Mozzarella Sticks FAQs
Are mozzarella sticks keto?
No, most mozzarella sticks are made with flour so aren’t low carb. But don’t worry, you can still enjoy cheese sticks on keto. Just make this mozzarella sticks keto friendly recipe instead!
Can I make vegetarian keto mozzarella sticks?
Yes, you can. Simply omit the pork rinds and use all almond flour instead of 1/2 and 1/2. (The almond-flour-only version is shown in the video on the recipe card below.) They will be slightly less crispy this way.
Can I make low carb mozzarella sticks nut-free?
Yes, you can. Simply omit the almond flour and use only pork rinds.
Is there a difference between baking vs frying mozzarella sticks?
Yes, there is a difference, and it’s especially noticeable in keto mozzarella sticks without breadcrumbs.
If possible, I highly recommend frying in oil (no need to deep fry) to get the crispiest, browned exterior. Most of the pictures in this post, including the one below, are the fried version.
Can you make them in an air fryer?
Yes, you can! I recommend using the same method as these air fryer mozzarella bites. You’ll just need to swap the high carb breading with the kind in this keto mozzarella sticks recipe instead.
However, if you want to bake the mozzarella sticks, you absolutely can and they are still delicious – just not quite as crispy.
Here is an older photo of the original recipe I made of the baked low carb mozzarella sticks without pork rinds (only almond flour):
Make Ahead & Storage Instructions
Can you make keto mozzarella sticks ahead?
Since they need to be frozen before baking anyway, these low carb fried mozzarella sticks are the perfect appetizer to make ahead. You can prepare them the day before, or even a few days before!
When you’re ready to devour keto mozzarella sticks, simply fry them quickly (preferred) or bake them in the oven for 8 minutes.
How to store keto cheese sticks
Store these keto mozzarella sticks with pork rinds in the fridge for 3-4 days. Reheat in the oven or a hot skillet until cheese is hot and melt-y.
Can you freeze low carb mozzarella cheese sticks?
Yes, you can freeze low carb mozzarella cheese sticks! In fact, you need to freeze them before you cook them, so it’s easy to store them in the freezer until you’re ready to bake or fry them.
More Keto Appetizer Recipes
If you like this keto mozzarella sticks recipe, you might also like some of these other keto appetizer recipes:
- Zucchini Fries – These use a simple parmesan breading, but you can also use the same breading from these keto mozz sticks to make the zucchini fries more crispy.
- Mini Keto Corn Dogs – I may have created these for my kids, but I secretly love them, too!
- Low Carb Spinach Stuffed Mushrooms – These delicious morsels are secretly packed with veggies.
- Keto Soft Pretzels – You won’t believe that these are keto! They taste like the real thing.
- Sausage Balls – Satisfying, protein-rich, and utterly delicious!
- Keto Stuffed Mushrooms – Tasty and healthy, keto stuffed mushrooms are the perfect snack for those looking to enjoy low-carb delights.
Tools To Make Keto Mozzarella Sticks
Tap the links below to see the items used to make this recipe.
- Baking Sheet – This anti-warp, nonstick pan is definitely one you should add to your collection. They are my favorite and perfect for keto cheese sticks.
- Parchment Paper – Lining your baking sheet with parchment paper keeps these keto mozzarella sticks from sticking.
- Glass Nesting Bowls – These are my go-to bowls to use in the kitchen. Every size you need to make these mozzarella keto sticks is in there!
Keto Friendly Mozzarella Sticks Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Low Carb Keto Mozzarella Sticks Recipe
A low carb keto mozzarella sticks recipe with a crispy outside and gooey, cheesy inside? YES! Keto cheese sticks need just 6 ingredients – super easy!
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
- Line a cookie sheet with parchment paper. Set aside.
-
Place coconut flour in a small bowl. Beat the egg in a second small bowl. Mix the almond flour, pork rinds, and Italian seasoning in a third bowl.
- Dredge each piece of mozzarella in coconut flour. Dip it in the egg, shaking off the excess. Roll in the almond flour mixture until well coated, then place on the lined cookie sheet. Repeat with all the mozzarella (don’t let the pieces touch on the cookie sheet).
- Place the cookie sheet in the freezer for at least one hour, or until ready to bake. (Don’t skip this step! It’s necessary to prevent the cheese from oozing out during baking.)
-
Frying instructions (recommended):
Heat 2 tablespoons oil in a skillet over medium heat. Once hot, fry the mozzarella sticks in a single layer, 1-2 minutes per side. They are done when they are golden brown and soft inside when pressed gently.
Baking instructions:
Preheat the oven to 400 degrees F. Take the cookie sheet out of the freezer and place in the oven (preferably onto the second rack from the lowest). Bake for 4-5 minutes, until the bottom side is golden. Flip and bake for 3-4 more minutes, until golden on the other side.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 4 low carb mozzarella sticks
*You’ll have coconut flour left over. I subtracted this from the nutrition info, but either way it’s not a significant difference.
Nutrition facts do not include oil if you use the frying method.
Recipe from The Easy Keto Carboholics’ Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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80 Comments
Sindy
0Why use the coconut flour, does it help in any way? or can I omit it from the recipe
Maya | Wholesome Yum
0Hi Sindy, Yes, it helps the egg wash to stick better (similar to how dredging in white flour before an egg wash works for traditional breading), which in turn helps the breading to stick better as well. I don’t recommend omitting it.
Amy
0Can you freeze them?
Wholesome Yum D
0Hi Amy, Yes, you can freeze these mozzarella sticks! Store them in the freezer before you cook until you’re ready to bake or fry them.
L Raffaello
0Made these sticks, and they taste good. My concerns are as follows:
1. What is the nutrition value without the pork rinds? I did not use them and want an accurate evaluation for my food tracker app, as I am on a very specific caloric intake.
2. I froze my sticks for nearly 24 hours before cooking them, but the cheese still oozed out.
3. I used an air fryer for this recipe, and the sticks did not get crispy. What would you recommend for the best settings for an air fryer to get the best crisp?
Wholesome Yum M
0Hi L Raffaello, If you don’t use the pork rinds, then the best way to cook these mozzarella sticks for a crisp texture is to pan-fry them. I don’t know the nutrition off-hand without the pork rinds, but you are welcome to enter the recipe into an online recipe calculator to get an accurate idea of the nutrition. I hope this helps!
L Rafaello
0Got it. Thank you. Can you address point 2? They still oozed after 24 hours of freezing, so I want to know if it was maybe an error on my part for not having the pork rinds in, or if the pan frying will help.
Wholesome Yum M
0Hi L Rafaello, Yes, even though they froze for a long time, they will still get melty and ooze without a thick enough coating. This means that the best way to cook these is high heat, fried in a pan. They may still get a little oozy, but it should give you better results.
Kira
0Why don’t you post the carbs, protien and calories with the recipes?
Wholesome Yum D
0Hi Kira, You can find the nutrition facts under the instructions on the recipe card.
Erika
0Good morning Maya! 🙂 So I just got an air fryer and we’re SO excited. Tried your fried cheese sticks for the first time but your recipe doesn’t have directions for an air fryer. I tried to copy the directions for the onion rings I’m also eager to try, but it didn’t work. The cheese sticks were delicious, runny in the middle yummy – but not crunchy on the outside. I’d love your help. You’ve been my *favorite* recipe source for 2 years and I’m confident these will be amazing if I can just learn how to air fry them. Thanks!!
Wholesome Yum M
0Hi Erika, Check out the section of the post, “Can You Bake them in an Air Fryer” for directions on how to make these mozzarella sticks in an air fryer!
Marquita Wilson
0Do you know if they would turn out ok if I don’t use pork rinds?
Wholesome Yum M
0Hi Marquita, Yes, you can use only almond flour if you prefer to skip the pork rinds.
Marquita Wilson
0Ok thanks. I will try it and let you know how they turn out. Thanks
Connie l
0Why did all my cheese ooze out? They didnt crunch up at all
Wholesome Yum M
0Hi Connie, Did you freeze these before frying or baking? That should prevent the cheese from oozing out.
Kimberly
0Have you by chance tried this with fresh mozzarella? I happen to have a lot on hand and don’t know what to do with it all.
Wholesome Yum M
0Hi Kimberly, I have not tried this with fresh mozzarella. It will likely make a melty mess.
Brandi
0These were THE BEST keto mozz sticks, which I’ve ever had!!!!! I’ve been a keto-head for around 6 years. These tasted like the sexy restaurant ones!!! Her recipes are stellar!!!!
That said, I did slightly change a few things for mine, & they were heavenly. Almond intolerance = I cut the pork rinds (ground in my coffee grinder) with 1/4 cup of Flax Meal instead. Plus I added a pinch of salt & pepper with the Italian seasoning.
Also, my hubby just got a new deep fryer that he busted out to try, so we did the cheese sticks in the deep fryer 350 degrees for 1 1/2 min. They were glorious! This is my favorite recipe site!! Thank you!!!!!
Ajane
0Despite following the recipe and doing my best to coat them, they all melted… Still tasty but more like fried cheese than sticks.
Wholesome Yum M
0Hi Ajane, Did you freeze the coated mozzarella sticks before baking? Once coated, they should be frozen for at least an hour to make sure they don’t melt.
Ajane
0Yes, I even tried it again and used a mini processor to crush the pork rinds and mix the seasoning. I rolled it to the best of my ability and froze it for 30 minutes, but although they melted less this time, I was still unable to get them to how they should be without them melting. I’m not sure how to get the breading any thicker or what I’m doing wrong.
Wholesome Yum M
0Hi Ajane, The mozzarella sticks need to freeze for at least an hour. The longer they stay in the freezer, the more likely they are to remain whole and unmelted in the oven.
Jan Beltz
0Do you think substituting flax meal for the pork rinds would give back the crispiness that omitting the pork rinds would take away?
Wholesome Yum M
0Hi Jan, You will not get the same texture or flavor by subbing with flax meal. They will likely turn out gummy and not crispy. I recommend using all almond flour if you do not want to use pork rinds in the recipe.
Virali Modi
0Hey Maya, I’m a vegetarian and I have a nut allergy, can I use psyllium husk instead of the almond flour?
Wholesome Yum M
0Hi Virali, Unfortunately, I don’t think psyllium would work. The coating would likely absorb too much oil and get very gummy.
Joanne
0These were so easy and delicious! I made a bunch and store in freezer. I agree pan frying is best. Also using different flavored pork rinds makes it extra.
Jacqui
0This recipe was so delicious my son wouldn’t believe me when I told him I made them!
Thank you,
Angela
0Can these be deep fried (I have a fry Daddy) or do you recommend pan frying?
Wholesome Yum M
0Hi Angela, I think pan frying is best.
Tousha
0Can these be cooked in an air fryer?
Wholesome Yum M
0Hi Tousha, Yes, air frying will give you a result somewhere between baking and deep-frying. The exterior will have a slight crunch, but will not be as crispy or golden brown as they would be deep-fried.
Debra McNeill
0Hi Just devoured these mozz sticks. I used Olive Oil which I am not a fan of. I do have Coconut oil. Can I use that? Need to remember your two hand rule!! Thank you for another great recipe.
Wholesome Yum M
0Hi Debra, Coconut oil would work fine.
Erin
0LOVED this! SO YUMMY! Thank you for taking the time to add all these wonderful recipes. So happy that I have had the chance to make some while staying home! xoxo
Marika
0Hi! I just made this sticks….and I kept the mozzarella sticks with the breading in the fridge for over an hour. Then I put hem in the oven 400F….but could be that I put them too close to the heat? They are not even crunchy and some Of them melted a lot.
I will try try them again in the frying pan or airfryer.
Despite all, the flavour is really good
Rob
0These look like they’d be delicious to fry, but I only have a frying pan. Can you provide some tips for the kitchen klutz on about how much oil to use or how long to fry per side?
Wholesome Yum M
0Hi Rob, A frying pan is the perfect tool for this. Use a cup of oil for frying. Heat it on medium until it hot. If you don’t have a thermometer, check to see if your oil is hot enough by putting a wooden spoon or chopstick into the oil. If you get slow and steady bubbles, it’s ready. (Fast or rolling bubbles means it’s too hot, no bubbles means the oil is too cold.) Take your mozzarella sticks from the freezer and add a couple at a time to the pan to fry them. I can’t give you specific times because it really will vary, but stay close, and as soon as the sides start to turn a golden color, flip! Ideally, you want to flip before the cheese starts to melt, so adjust your heat as necessary to keep the oil hot enough to cook these quickly. I hope this helps!
Sheila
0I like this recipe and wonder if you tried making them in an air fryer?
Thanks
Wholesome Yum M
0Hi Sheila, Yes the air fryer will work. Set the temp to 400 degrees F just as listed in the recipe and keep a close eye on them so they don’t melt to the pan!
DONNA
0Can I use anything besides an egg?
Wholesome Yum M
0Hi Donna, You can use a flax egg to coat your mozzarella before rolling in pork rinds.
Elaine
0HI, we don’t eat pork. Will these turn out okay without the pork rinds? Is there something else we could use? Thanks so much!
Maya | Wholesome Yum
0Hi Elaine, Yes, I talked about this in the post above. You can use almond flour only, they are just less crispy that way.
Kathryn
0You had me at mozzarella sticks! 🙂 These look amazing and I love your tips to make ahead — something I’m always looking to do!
Irina
0Your recipe reminded me about some restaurant where I enjoyed cheese sticks many years ago. The time is gone, I moved to live in another place, and I am not sure if that restaurant still works. Thank you for your wonderful recipe for mozzarella sticks: my memories and the taste is back 🙂
Carrie Robinson
0I just can’t resist mozzarella sticks! These look perfect. 🙂
Emmeline
0ARE you kidding me! Pork rinds on mozzarella sticks!! Genius!!
Chris Collins
0Love that you’ve used crushed pork rinds here! How delicious!!
Connie
0Hi, is there a specific reason why most of the recipes cut the mozzarella sticks in half?
Wholesome Yum
0Hi Connie! Cutting the cheese in half (across the width of the cheese stick) makes them easier to handle, both during cooking and when serving them.
Marti
0Great recipe! Any thoughts or tips on cooking these in an air fryer?
Maya | Wholesome Yum
0Thank you, Marti! I haven’t tried them in an air fryer but it should work great!
Michelle
0I tried to make these for the first time, they look so delicious. Followed the recipe to the T and left in the freezer for well over an hour until it was ready to put in the oven. First things first when putting the batter on don’t overdo it. I made sure for them to have a nice thick batter thinking it would help not to burst, I was so wrong. They all burst as well, never got them to the golden stage, it tasted horrible, way too much batter. Next time I will try to put just a nice thin layer of batter and hope they turn out a lot better.
Maya | Wholesome Yum
0Thank you, Michelle! I’ve never tried them with a thick batter, just a thin one like the pictures.
Nana999
0Italian Seasoning is NOT Gluten Free unless you mixed it yourself. Nearly all companies that package spices and herbs add WHEAT FLOUR to make them flow out of the container easily. For example, McCormick guarantees its single spices are GF, but it’s mixes are NOT.
Mix your own. It’s safer.
Maya | Wholesome Yum
0Hi there, That’s not necessarily true. You CAN buy Italian seasoning that is gluten-free – just read the ingredients. I use this one which is organic and gluten free. But, it’s easy to make your own!
jocelynlately
0Tried these the other day, they were delicious! I Love the simplicity of your recipes!
Maya | Wholesome Yum
0Thank you, Jocelyn!
Megan
0How many sticks in a serving?
Maya | Wholesome Yum
0Hi Megan, A serving is 4 mozzarella sticks.
Michelle
0When you say 4 sticks for servings, does that mean the whole stick or the 1/2 of a whole stick?
Maya | Wholesome Yum
0Hi Michelle, that would be 1/2 of a whole stick is one mozzarella stick.
Michelle
0Thank you so much for clarifying that. I’m new at this, only been one week that I started and a lot of trial and error and learning. ♀️♀️ Lol
Maya | Wholesome Yum
0Yes, there is definitely a learning process! Just keep trying. 🙂
Helen
0They look so good. Can I deep fry them, instead of putting them in the oven?
Maya | Wholesome Yum
0Hi Helen, Yes, deep frying should work great! Sorry, I just don’t have the exact timing. You’ll still want to do the freezing step, so that they don’t melt too soon.
Wendy
0These look amazing!!! I am very interested in freezing… would it be possible to make a huge batch of these and keep in the freezer to cook a few at a time? Do you think they would keep 1 month? Thank you! Happy New Year!
Maya | Wholesome Yum
0Hi Wendy, Yes, definitely! That sounds like a great idea. They should keep in the freezer for up to 6 months. Freeze them on the cookie sheet without touching as instructed, so that they don’t stick together. Once they are frozen solid, you can transfer them to something more airtight to prevent freezer burn.
Haley Eads
0Anything I can use in place of coconut flour? I’m snowed in and would love to try this recipe!
Maya | Wholesome Yum
0It would be a slightly more carbs, but arrowroot powder or cornstarch would also work – basically any very finely milled flour that resembles the consistency of regular white flour. Nut flours won’t work well for the dredging layer, because even the finely milled ones are more coarse. The dredging layer (coconut flour in original recipe) just helps the egg stick to the cheese better. You could even try omitting it, but the breading might not stick as well without the dredging layer first. I hope you’ll get to try it!
Heidi M Hawkinson
0I use 1/4 cup parmesan cheese powdered instead, turns out amazing every time!!
Michelle
0What did you exchange to use the Parmesan cheese?
Nicole
0Definitely want to try these. My son has a nut allergy. Would it work to substitute Bob’s Red Mill All Purpose Gluten Free Flour for the almond flour?
Maya | Wholesome Yum
0Yes, that should work great!
STACEY CRAWFORD
0Yum, these so cheesy and good! Happy New Year 🙂
Stephanie@ApplesforCJ
0These look great Maya and so easy to make. Can’t wait to try these 🙂 Pinning!
Georgina
0These look soooo good. I’m often tempted by restaurant-made ones when we order in ribs – but these are SO much better!