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Keto Fried Mozzarella Sticks

5 stars, average of 4 ratings

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If you're looking for easy low-carb appetizers and family finger foods, we've got an easy recipe for you. Fried mozzarella sticks are the perfect finger food for parties and game nights.

Everyone will love these gooey keto mozzarella cheese sticks. They are covered in easy homemade zero-carb breadcrumbs and then fried until golden and crispy.

Serve these cheese sticks with some Marinara Pizza Sauce and your guests will be asking for seconds!

Recipe Tips

Freezing the cheese sticks is essential for them to hold their shape once fried. If you skip the freezing, they will leak and become too soft to handle. We made a few batches to test this and not all of them were successful.

For extra color add a pinch of turmeric and/or paprika directly into the breading. This will make a big difference to the color as not all types of grain-free bread crumbs will brown well.

Finally, make sure you are using a low-moisture mozzarella cheese block. Do not use fresh mozzarella or semi-moist mozzarella as these options won't work in this recipe. You want stringy cheese that's gooey once fried. You want to use the same type that is often sold sliced.

How To Make Keto Breadcrumbs

We're using our Zero-Carb Panko Breadcrumbs which are not just zero-carb but also really easy to make. Feel free to add spices and herbs of choice for extra flavor.

If you're not a fan of pork rinds or don't have any at home, here are plenty other options you can use instead.

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Hands-on Overall

Serving size 3 sticks

Allergy information for Keto Fried Mozzarella Sticks

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 3 sticks)

Net carbs4.7 grams
Protein28.5 grams
Fat28.2 grams
Calories405 kcal
Calories from carbs 5%, protein 30%, fat 65%
Total carbs5.2 gramsFiber0.5 gramsSugars1.7 gramsSaturated fat11.5 gramsSodium639 mg(28% RDA)Magnesium25 mg(6% RDA)Potassium200 mg(10% EMR)

Ingredients (makes 18 sticks)

Instructions

  1. Cut the mozzarella into 18 sticks that are about 2 cm (3/4 inch) thick. Whisk the eggs with cream, salt and pepper.
  2. Place the mozzarella in a ziploc bag and add the coconut flour. Shake until coated. Remove from the bag and dip each slick in the beaten egg. Finally, roll in the "bread crumbs" (optionally mixed with a pinch of turmeric for golden color). Dip in egg and crumbs again.
    Note: You may need to use a little more bread crumbs as there will be some breadcrumbs left in the egg and on your fingers. For bread crumb alternatives to pork rind breadcrumbs, see recipe tips above. Keto Fried Mozzarella Sticks
  3. Freeze before frying for at least 1 hour (or as long as needed). The cheese will freeze faster if placed on a tray in a single layer. Keto Fried Mozzarella Sticks
  4. Heat about a cup (240 ml) ghee or avocado oil in a skillet. Once hot (test with a pinch of bread crumbs sprinkled in the oil), fry the frozen breaded cheese sticks on high, for 1 to 2 minutes on each side, or until golden and before cheese starts to leak. Keto Fried Mozzarella Sticks
  5. Drain on paper towels before serving.
    Note: Oil is counted partially in the nutrition facts (25%) as most of it is discarded. Keto Fried Mozzarella Sticks
  6. Optionally, serve with Marinara Sauce for dipping. Eat while still warm. Keto Fried Mozzarella Sticks

Ingredient nutritional breakdown (per serving, 3 sticks)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
4.2 g17.8 g14.8 g221 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0 g1 g9 kcal
Coconut flour, organic
0.3 g0.5 g0.4 g10 kcal
Pork rinds (pork skins), dry, plain (for "breading")
0 g8.1 g1.3 g61 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Avocado oil, extra virgin
0 g0 g9.1 g80 kcal
Total per serving, 3 sticks
4.7 g28.5 g28.2 g405 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Seems like the best thing I did this Christmas was to slice a loaf of the best keto yeast bread very thinly, dehydrate it and store it in an airtight tin. It's appeared so far as melba to accompany soup, crackers for dips and breadcrumbs for airfried salmon. I think I'll keep some permanently on hand. I'll definitely be using some for this recipe for lunch tomorrow - it stays dried out, doesn't go mouldy if it's completely dried out, and a quick flash in a hot oven will restore its cracker like crispiness when needed

Thank you for the tip! I didn't think about making crostini from the yeast bread. I tried with other recipes but not this one. So practical!