These keto mozzarella sticks have that classic crispy breading with a melty, gooey cheesy center. We love these dunked in marinara or ranch for an easy appetizer or snack.
INGREDIENTS
▢1 large egg
▢1/4 cup almond flour
▢1/8 cup grated Parmesan cheese
▢1 tablespoons coconut flour
▢1/2 teaspoon garlic salt
▢Oil for frying
INSTRUCTIONS
Slice the string cheese in half to make 12 pieces.
Add the egg to a small bowl along with 1 tablespoon of water. Whisk well to combine.
Add the almond flour, Parmesan, coconut flour, and garlic salt to a second bowl and stir to combine.
Dip each string cheese into the egg to coat and then the almond flour mixture. Make sure to fully coat the string cheese in the breading.
Place breaded string cheese on a parchment lined baking sheet and place in the freezer for at least 1 hour.
Heat 1-2 inches of oil in a deep skillet over medium heat to 350 degrees.
Carefully place the cheese sticks into the oil, making sure they do not touch and you do not overcrowd the pan.
Fry for 1-2 minutes per side or until golden brown.
Remove cheese sticks to a paper towel lined plate to drain.
Serve with marinara or ranch dressing for dipping.
TIPS & NOTES:
To store these mozzarella sticks for later, freeze as directed and then transfer to a freezer safe bag. Flash freezing on the sheet pan will prevent them from sticking together. Store in the freezer for up to 3 months and fry when ready to serve.
Nutrition information does not include dipping sauce.
Nutrition Information:
Serving: 3mozzarella sticks| Calories: 240kcal (12%)| Carbohydrates: 4g (1%)| Protein: 14g (28%)| Fat: 19g (29%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 10g| Cholesterol: 83mg (28%)| Sodium: 538mg (23%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Net Carbs: 3g (6%)