Enjoy an old school ooey, gooey treat again with easy, homemade Gluten-Free Mozzarella Sticks recipe. Gluten free cheese sticks are made with an almond flour parmesan breading so not only are they addictively tasty, but low carb and keto-friendly!
crispy & Ooey Gooey low carb / keto cheese sticks!
These homemade mozzarella sticks proves that eating gluten-free doesn’t mean a sub-par replacement. Gluten-free cheese sticks recipe tastes better than anything I remember enjoying “before!”
- Made with a mixture of almond flour and parmesan, so they are also low-carb and keto-friendly!
- Crunchy crispy shell with melting puddles of cheese inside
- Easy, no-fuss recipe – Homemade keto cheese sticks aren’t complicated to make!
- Make-ahead and freezer friendly – Prepare a batch to have on hand for game day, movie nights, or as a late-night snack!
Ingredients needed
- Cheese sticks – I used string cheese, but mozzarella (or cheddar!) cut from a block may also be used.
- Almond flour – Adds a great complimentary flavor while keeping the recipe low carb!
- Parmesan cheese – Use either freshly grated (but not shredded) or store-bought
- Italian seasoning
- Garlic powder
- Eggs
How to make Gluten-free mozzarella sticks
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First cut the cheese sticks in half, mix together the almond flour breading, and whisk the eggs. Line a baking sheet with parchment paper.
- Roll the cheese in the breading mixture, coat in the egg, and then dip again in the almond flour / parmesan.
- Place on the prepared baking sheet and freeze until solid at least 1 hour, or until ready to fry.
- Use a large deep skillet filled with at least 1 1/2 inches oil so the mozzarella sticks don’t stick to the bottom as they cook. Heat the oil to 350ºF to properly cook the exterior crispy while the cheese melts and stays inside.
- Cook about 6 cheese sticks at a time, flipping to brown all sides evenly. Serve immediately.
FREQUENTLY ASKED QUESTIONS
If you don’t have almond flour on hand, or have a nut allergy, gluten free bread crumbs may be substituted in the same amount. Regular bread crumbs or panko may also be used.
Yes. After the mozzarella sticks have been breaded, they need to be frozen solid so the hot oil can cook the outside before the cheese melts through the breading.
I have not tried personally this, but I don’t see any reason why it wouldn’t work this gluten-free recipe! Other air fryer mozzarella sticks recipes instruct for cooking no more than 6 at a time in a 370ºF air fryer for 5 minutes.
As you are frying, mozzarella sticks may be kept warm on a baking sheet in a 175ºF oven. Leftovers may be refrigerated and reheated in a 400ºF oven for 8-10 minutes, flipping halfway through. Prepared, uncooked, cheese sticks may be frozen up to 3 months before frying.
Yes and no. Technically they may be baked in a 400ºF for 10-15 minutes, but the breading doesn’t get crispy and they aren’t like those old school mozzarella sticks you’ve been craving!
If the cheese oozed out as it cooked, it could be one of a few things:
1. They were cooked too long.
2. The cheese wasn’t frozen solid before cooking.
3. The temperature of the oil is too hot. Use a thermometer throughout cooking to make sure it reaches and maintains at 350ºF.
best tips and tricks to remember!
- Going from breading, egg, to breading again insures the mozzarella stick is covered and the cheese won’t ooze out during frying.
- For an extra crispy shell, dip in egg, breading, egg, then breading again. You will have to add an extra egg and about a recipe plus half of breading mixture, but it’s pretty amazing!
- The cheese needs to be frozen so the oil can cook the outside before the cheese melts through the breading.
- The most important measure of success will be your oil temperature! Too hot and you will have a melted mess, too cold and the exterior will be very greasy and soft. Use a thermometer (my personal fave) to make sure it holds around 350ºF.
- Use a large deep skillet filled with at least 1 1/2 inches oil so they mozzarella sticks don’t stick to the bottom as they cook.
- Don’t cook too many cheese sticks at one time. The frozen cheese will bring down the oil temperature and they won’t properly cook. I did six at time, maximum.
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Gluten-Free Mozzarella Sticks
Ingredients
- 12 mozzarella sticks, (string cheese)
- ¾ cup almond flour
- ⅓ cup grated parmesan cheese
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 large egg + 1 egg white
- vegetable oil, for frying
- (optional) marinara, for dipping
Instructions
- Cut the cheese sticks in half so you have 24 total. In a large shallow bowl, mix together the almond flour, parmesan cheese, Italian seasoning, and garlic powder. In another bowl, whisk together the eggs. Line a baking sheet with parchment paper.
- Roll the cheese in the breading mixture, transfer to coat in the egg, and then dip again in the breading. Place breaded cheese sticks on the lined baking sheet. Repeat with the remaining cheese.
- Once all the cheese has been breaded, freeze until solid, at least 1 hour.
- Fill a large deep skillet with at least 1 ½ – 2 inches oil so the mozzarella sticks don't stick to the bottom as they cook. Heat the oil to 350ºF to properly cook the exterior crispy while the cheese melts and stays inside.
- Once the oil reaches the proper temperature, cook no more than 6 cheese sticks at a time for about 2 minutes, flipping to brown all sides evenly. Use a thermometer to check the oil temperature regularly to make sure it stays around 350ºF.
- Repeat with remaining frozen mozzarella sticks. Cooked cheese sticks may be held in a 175ºF while the others finish frying. Serve immediately with marinara sauce.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Equipment Needed
Recipe Notes
best tips and tricks to remember!
- Going from breading, egg, to breading again insures the mozzarella stick is covered and the cheese won’t ooze out during frying.
- For an extra crispy shell, dip in egg, breading, egg, then breading again. You will have to add an extra egg and about a recipe plus half of breading mixture, but it’s pretty amazing!
- The cheese needs to be frozen so the oil can cook the outside before the cheese melts through the breading.
- The most important measure of success will be your oil temperature! Too hot and you will have a melted mess, too cold and the exterior will be very greasy and soft. Use a thermometer (my personal fave) to make sure it holds around 350ºF.
- Use a large deep skillet filled with at least 1 1/2 inches oil so they mozzarella sticks don’t stick to the bottom as they cook.
- Don’t cook too many cheese sticks at one time. The frozen cheese will bring down the oil temperature and they won’t properly cook. I did six at time, maximum.
FREQUENTLY ASKED QUESTIONS
1. They were cooked too long.
2. The cheese wasn’t frozen solid before cooking.
3. The temperature of the oil is too hot. Use a thermometer throughout cooking to make sure it reaches and maintains at 350ºF.
Nutrition
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