How do you make air fryer mozzarella sticks?

To make these keto mozzarella sticks in the air fryer, simply follow steps 1 through 3 and then heat the air fryer to 357°F and cook for about 5 minutes, flipping halfway through.

What is the best cheese to use for homemade cheese sticks?

The best cheese for homemade mozzarella sticks is low moisture, part skim mozzarella string cheese.

How do you make gluten free mozzarella sticks?

To make gluten free cheese sticks, you can use either of the keto breading recipes included in this post.

Can these mozzarella sticks be made ahead of time?

Yes. These are an excellent make ahead option. Simply bread them and freeze them until you are ready to cook them.

Keto Mozzarella Sticks - Peace Love and Low Carb

Name: Keto Mozzarella Sticks
Prep time: 3 h 15 min
Cook time: 5 min
Total time: 3 h 20 min
Cuisine: American
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; 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

Description

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

Units Scale

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

1/2 cup finely grated Parmesan cheese
1/2 cup blanched almond flour (I use this brand)
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt

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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.

Notes

net carbs per serving: 5.8g
Storage: Store these leftover gluten free mozzarella sticks in the refrigerator for up to 3 days.
Reheating: You can reheat these by quickly frying them again, or by heating them up in the oven or air fryer.
Make ahead: I love to keep a double or triple batch of these keto mozzarella sticks in the freezer so that I always have some on hand to fry up at a moments notice.

Prep Time: 15 minutes
Freezing Time: 3 hours
Cook Time: 5 minutes
Category: Appetizer Recipes
Method: Frying
Cuisine: American

Nutrition

Serving Size: 4 mozzarella sticks
Calories: 349
Fat: 26g
Carbohydrates: 8.8g
Fiber: 3g
Protein: 26g