Ingredients:

  • 8 mozzarella string cheese sticks
  • 1 cup almond flour
  • 2 large eggs
  • 2 tablespoons heavy cream
  • 1 1/2 cups pork rind crumbs (finely crushed pork rinds)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Cooking oil for frying (such as vegetable oil or avocado oil)

Instructions:

  1. Prepare Cheese Sticks:
    • Cut the mozzarella sticks in half to make shorter sticks.
  2. Set Up Coating Station:
    • In one bowl, place almond flour.
    • In another bowl, whisk together eggs and heavy cream.
    • In a third bowl, mix pork rind crumbs with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  3. Coat the Cheese Sticks:
    • Roll each mozzarella stick in the almond flour to coat.
    • Dip the floured stick into the egg mixture.
    • Roll the stick in the seasoned pork rind crumbs, ensuring it’s fully coated.
  4. Double-Coating (Optional):
    • If you prefer a thicker coating, repeat the process: dip the stick back into the egg mixture and then into the pork rind crumbs.
  5. Freeze the Sticks:
    • Place the coated mozzarella sticks on a baking sheet and freeze for at least 30 minutes. This helps set the coating and prevents the cheese from melting too quickly during frying.
  6. Fry the Mozzarella Sticks:
    • Heat the cooking oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
    • Carefully place a few frozen mozzarella sticks into the hot oil and fry until golden brown, usually 2-3 minutes. Do not overcrowd the fryer.
  7. Drain and Serve:
    • Use a slotted spoon to remove the fried mozzarella sticks from the oil and place them on a plate lined with paper towels to drain.
  8. Serve Warm:
    • Serve the keto mozzarella sticks while they are still warm, optionally with a low-carb marinara sauce or ranch dressing for dipping.