Description
These Keto Mozzarella Sticks are a game changer, featuring a golden, crispy exterior and a gooey, cheesy center. Perfect for satisfying your cravings while sticking to a low-carb lifestyle.
Ingredients
Scale
- 6 mozzarella sticks (200g), sliced in half
- 1 large egg, beaten
- 1/2 cup (56g) almond flour
- 1/2 cup (45g) grated parmesan cheese
- 1–2 tablespoon (7-14g) coconut flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 2 teaspoons Italian seasoning
Instructions
- In a bowl, beat one large egg until the yolk and whites are fully combined, about 1 minute.
- In a second bowl, combine the almond flour, grated parmesan cheese, Italian seasoning, garlic powder, and sea salt. Mix thoroughly, using a fork to break up any clumps.
- In a third bowl, place the coconut flour for the initial coating.
- Cut your six mozzarella sticks in half to create 12 shorter sticks.
- Roll one stick in coconut flour until it’s fully covered.
- Dip the coated stick into the beaten egg, ensuring it is entirely covered.
- Roll the stick in the almond flour mixture, pressing gently to ensure it adheres well. Repeat this process until all 12 mozzarella sticks are coated.
- Transfer the coated sticks to a baking sheet lined with parchment paper and freeze them for at least 1 hour.
- Pour oil into a frying pan until it’s at least half an inch deep and heat the oil to 350°F (175°C).
- Carefully add the mozzarella sticks in batches and fry them for about 2-3 minutes on each side, or until golden brown.
- Transfer the fried mozzarella sticks to a paper towel-lined plate or a wire rack to drain excess oil. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 stick
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: Ensure the mozzarella sticks are well-frozen before frying to prevent them from melting too quickly. You can use crushed pork rinds as a nut-free alternative to almond flour.