Easy Keto Mozzarella Sticks (Low Carb, Gluten Free)

Ahh mozzarella sticks. My childhood friend.

I don't know about you, but every time I went out to eat as a kid, these were one of the first things I would ask for as an appetizer.

My parents would literally have to stop me from inhaling them all because I was “spoiling my dinner”.

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I've always found it so funny that these are an appetizer when really they're a full-on filling meal in themselves. Chunks of mozzarella, fried in a simple bread crumb and flour batter.. I mean they aren't exactly a light start to a meal.

And now that I eat low-carb, it's my excuse to eat them for my meal whenever I want and I don't have anyone to tell me other-wise!

These Easy Keto Mozzarella sticks are made with healthier gluten-free and low carb ingredients including; almond flour, coconut flour, arrowroot starch and an egg so you can feel a lot better about eating multiple at once!

They are easy to make and SUPER tasty!

These make a great low carb appetizer at parties or a quick keto snack.

I know there's already quite a few Keto Mozzarella Stick or Low Carb Mozzarella Stick recipes out their already buy my friend's asked me to make these for our small get-together this weekend and I figured I might as well take a crack a them myself.

If you know me, you know I couldn't just keep things plain and simple (although, I promise these are still extremely easy to make).

I decided to step this Keto Mozzarella Stick recipe up a bit with a couple small extra steps.

The first step I added was to use a blend of coconut flour and arrowroot starch BEFORE the egg dip.

A lot of recipes tend to just skip that step and go straight to dipping in egg then almond flour.

But my adding this step we add a layer of crispiness to our mozzarella sticks and also help the egg fully coat the mozzarella.

Arrowroot starch can be replaced with cornstarch in this blend if you don't have it.

Next I think the step that made the biggest difference (after a few test mozzarella sticks) was DOUBLE COATING the mozzarella with almond flour.

This is simply dipping the mozzarella sticks in the egg wash, rolling in the almond flour, then placing then BACK in the egg wash and once more rolling in almond flour.

This creates this perfect extra crispy coating and makes it less likely that you'll over-cook your mozzarella when trying to get the outside crispy.

These two steps I believe make these some of the Best Low Carb Mozzarella Sticks you'll try!

I also added a LOT of spices which I think made a huge difference again in terms of flavour.

Overall, these keto mozzarella sticks are a low carb appetizer I think you could bring to any party and not have people realize they are low carb at all. The taste so similar to the original.

Serve with a side of low carb pizza sauce or pasta sauce and they'll never know!

Tips For Making Easy Keto Mozzarella Sticks

You can use a brick of mozzarella or mozzarella sticks that are pre-cut for this recipe. **If using pre-cut sticks, you'll likely want to freeze them before frying to prevent them from melting too quickly in the hot oil.
If you'd rather use an air-fryer, this recipe is still doable. They just may take slightly longer to cook. Try a test stick for 5-7min at 370*F and adjust from there.
For a twist, try adding some dried parmesan to the almond flour coating!
If you find your cheese a bit hard to chew when eating the mozzarella sticks, you may have over-cooked them, try cooking them for slightly less time for the stretchy gooey mozzarella sticks we all know and love!

Tools I Used To Make Keto Mozzarella Sticks

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Wok or Large Pot for frying
Slotted Spoon to lift the mozzarella sticks out of the hot oil

Ingredients In Low Carb Mozzarella Sticks

Almond Flour – For the outer coating of the mozzarella sticks. This acts in place of the breadcrumbs that would usually be used!
Coconut Flour – Mixed with arrowroot starch to act in place of cornstarch and white flour. Helps to crisp the mozzarella stick more and helps the egg stick.
Arrowroot Starch – Used as mentioned above, can be replaced with cornstarch.
Coconut Oil, Vegetable Oil or Avocado Oil – For frying.

How To Store Easy Keto Mozzarella Sticks

Store these mozzarella sticks in the fridge, covered for up to 5 days (re-heat in the oven at 400*F just until hot)
OR freeze in a wax paper lined ziplock bag and re-heat at 425*F on a baking sheet just until hot.

Like this recipe? Try one of my other similar recipes!

Keto Three Cheese Balls
Keto Cauliflower Mac and Cheese Balls
Keto Pizza Bites
Keto Chicken Bacon Ranch Rolls
Keto Fried Ham and Cheese Sandwiches

Easy Keto Mozzarella Sticks Recipe

Serves: 16 mozzarella sticks

Ingredients:

1 egg beaten
2 tbsp water
1 cup almond flour, 112g
1 tsp basil
1 tsp oregano
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
2 tbsp coconut flour, 14g
1 tbsp arrowroot starch, 7g (cornstarch can also be used)
8oz block of mozzarella (or 8oz of pre-made mozzarella cheese sticks)
2-3 cups vegetable, coconut or avocado oil for frying

Directions:

Heat your oil in a Wok or large pot over medium heat. Aim to get it between 350-375*F if you have a thermometer. (See tip about air-frying)
Beat your egg and water in a bowl, set aside.
Mix together the almond flour and spices in a large shallow bowl and set aside.
Mix the arrowroot starch and coconut flour in another large shallow bowl, set aside.
Slice your mozzarella into pieces about the thickness of a traditional cheese string but about 2/3 the length. (see photo for reference).
Roll a mozzarella stick in the arrowroot starch/coconut flour blend then dip it in the egg mixture.
Next roll it in the almond flour to coat. Dip it once more in the egg then back into the almond flour to double coat the mozzarella stick.
Gently drop the mozzarella stick into the hot oil and fry for ~20-30s per side or until golden brown. Remove and place on a paper towel-lined plate to soak up any excess oil.
Repeat this process for the rest of the mozzarella sticks. Serve warm with a side of low-carb pizza or pasta sauce. Enjoy your Easy Keto Mozzarella Sticks!

Nutrition for 1/16th of recipe (1 mozzarella stick): 119 calories | 9.3g fat | 1.3g NET carbs | 6g protein | 0.9g fiber

Store these mozzarella sticks in the fridge, covered for up to 5 days (re-heat in the oven at 400*F just until hot)

OR freeze in a wax paper lined ziplock bag and re-heat at 425*F on a baking sheet just until hot.

Print Recipe

5 from 1 vote

Easy Keto Mozzarella Sticks Recipe

Prep Time10

Cook Time16

Total Time26

Course: Appetizer, Snack

Keyword: keto appetizer, keto mozzarella sticks, low carb mozzarella sticks

Servings: mozzarella sticks

Calories: 119kcal

Equipment

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Wok or Large Pot for frying
Slotted Spoon to lift the mozzarella sticks out of the hot oil

Ingredients

1 egg beaten
2 tbsp water
1 cup almond flour 112g
1 tsp basil
1 tsp oregano
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
2 tbsp coconut flour 14g
1 tbsp arrowroot starch 7g (cornstarch can also be used)
8 oz block of mozzarella or 8oz of pre-made mozzarella cheese sticks
2-3 cups vegetable coconut or avocado oil for frying

Instructions

Heat your oil in a Wok or large pot over medium heat. Aim to get it between 350-375*F if you have a thermometer. (See tip about air-frying)
Beat your egg and water in a bowl, set aside.
Mix together the almond flour and spices in a large shallow bowl and set aside.
Mix the arrowroot starch and coconut flour in another large shallow bowl, set aside.
Slice your mozzarella into pieces about the thickness of a traditional cheese string but about 2/3 the length. (see photo for reference).
Roll a mozzarella stick in the arrowroot starch/coconut flour blend then dip it in the egg mixture.
Next roll it in the almond flour to coat. Dip it once more in the egg then back into the almond flour to double coat the mozzarella stick.
Gently drop the mozzarella stick into the hot oil and fry for ~20-30s per side or until golden brown. Remove and place on a paper towel-lined plate to soak up any excess oil.
Repeat this process for the rest of the mozzarella sticks. Serve warm with a side of low-carb pizza or pasta sauce. Enjoy your Easy Keto Mozzarella Sticks!

Notes

Ingredients Links

Almond Flour
Coconut Flour
Arrowroot Starch
Coconut Oil, Vegetable Oil or Avocado Oil for frying

Tips

You can use a brick of mozzarella or mozzarella sticks that are pre-cut for this recipe. **If using pre-cut sticks, you'll likely want to freeze them before frying to prevent them from melting too quickly in the hot oil.
If you'd rather use an air-fryer, this recipe is still doable. They just may take slightly longer to cook. Try a test stick for 5-7min at 370*F and adjust from there.
For a twist, try adding some dried parmesan to the almond flour coating!
If you find your cheese a bit hard to chew when eating the mozzarella sticks, you may have over-cooked them, try cooking them for slightly less time for the stretchy gooey mozzarella sticks we all know and love!
Store these mozzarella sticks in the fridge, covered for up to 5 days (re-heat in the oven at 400*F just until hot)
OR freeze in a wax paper lined ziplock bag and re-heat at 425*F on a baking sheet just until hot.