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Free Printable: Low Carb & Keto Food List
Get It NowAnyone 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I originally made these keto mozzarella sticks baked, but have since updated the recipe a bit to make the breading more crispy if you want to fry them and include pork rinds in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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- 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.
Frequently Asked Questions
- 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 them vegetarian? 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 the breading 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):
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 Recipe – 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.
My Tools For 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!
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
By
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!
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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Line a cookie sheet with parchment paper. Set aside.
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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.
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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).
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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.)
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 4 low carb mozzarella sticks
- Store: Keep in the fridge for 3-4 days. Reheat in the oven or a hot skillet until gooey.
- Meal prep: Since they need freezing before cooking, they’re perfect to make ahead—just fry or bake when ready!
- Freeze: Freeze before cooking, then bake or fry straight from frozen when you’re ready to enjoy.
- Note on nutrition info: You’ll have some leftover coconut flour, so I left it out of the nutrition calculations—but the difference is minimal either way. If you’re frying, keep in mind the oil isn’t included in the nutrition facts.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Friendly Mozzarella Sticks Recipe
86 Comments
Caitlin
0I don’t have almond flour, only pork dust and coconut flour, can I still make these?
Maya | Wholesome Yum
0Hi Caitlin, Yes, you can replace the almond flour with more pork rinds if you like. I just prefer the texture with a combination of all 3.
Julie
0I like using oat fiber instead of coconut flour for savory recipes. Oat fiber has a similar dry-effect for recipes without the sweet/coconut flavor.
Maya | Wholesome Yum
0Thanks for sharing, Julie! I’ve used oat fiber a bit but not enough to say for sure if it’s a 1:1 replacement with coconut flour. I think that it should work fine in a recipe like this, probably less so for baking on its own.
Alyssa
0So I’m curious. Whenever I make these and put the egg coated mozzarella stick in the almond flour mixture, the mixture then clumps up and doesn’t stick. By my third mozzarella stick I find myself adding more of the dry ingredients. Is there any solution to this? Almond flour is expensive and I hate wasting it.
Maya | Wholesome Yum
0Hi Alyssa, I have a tip about this in the post above – use different hands for the wet vs dry steps to avoid the breading mixture getting clumpy. You could also pour some of the breading mixture into a smaller bowl to use for breading, and then add more from the main bowl as you use it up. Hope this helps!
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