Grain Free Mozzarella Sticks

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With New Years and the end of football season parties it’s always nice to have a few healthy options available to munch on.  I had been wanting to make my own Mozzerella Sticks for awhile, but I hadn’t gotten around to it since I usually like to stay away from dairy so I don’t have any digestive issues resurface themselves.  I finally decided to give it a try and boy am I glad I did.  I used pork rinds in this recipe and if you’re worried about the quality of the pork rinds/cracklings you can always make your own.  The book Beyond Bacon (get it here) has an easy recipe that you can make with or without the seasoning.  

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Grain Free Mozzarella Sticks


  • 16 oz block of Mozzarella Cheese
  • 3 oz pork rinds/cracklings (Make your own cracklings--recipe in Beyond Bacon or order quality pork rinds here)
  • 1 tsp dried parsley
  • 3/4 tsp garlic powder
  • 1/2 cup coconut flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 1 Tbsp water or coconut milk


  1. Cut the mozzarella cheese into 12 (3/4-1" thick) sticks
  2. Grind the pork rinds/cracklings into a food processor or chopper until crumbs are formed.
  3. On a plate combine the crumbs, parsley, and garlic powder.
  4. On another plate combine the coconut flour, salt, and black pepper.
  5. In a medium shallow bowl or dish whisk the eggs and water (or coconut milk) until thoroughly combine.
  6. Coat the mozzarella in the coconut flour and shake off the excess.
  7. Coat the mozzarella in the egg mixture and then into the crumb mixture. Be sure to coat evenly on all side of the mozzarella. Repeat with the remaining mozzarella sticks.
  8. In a large cast iron skillet heat enough coconut oil to cover the pan 1/2" high over medium high heat.
  9. Add the mozzarella sticks, in batches, cook for about 30 seconds on one side or until golden brown. Flip the sticks over and cook for another 15-20 seconds.
  10. Place on a paper towel lined plate to drain.
  11. Serve with marinara sauce.


Net Carb Count*: 1.4 g net carbs (for 1 stick--makes 16 sticks )

Total Carb Count: 2 g total carbs (for 1 stick)

*Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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  1. Casi says

    I thought the coconut flavor in these was overwhelming. Mozzarella and coconut mixed together was not a good mix for me…or my friends…or anyone in my family. I’ll try them again with a different frying oil and maybe some alternative to the coconut flour too. First recipe of yours that hasn’t been a total hit for me! Sorry!

    • Karen LowCarbOneDay says

      I used the coconut oil without flavor to fry it in and I just put a very light coating of coconut flour. With all the spices it was covered up by the “breading”. Sorry it didn’t work for you.

  2. kim says

    Really??!! Holy F, these might make my husband fall in love with me all over again….trying tonight….I hope they work!

  3. Mike says

    How do you think these would turn out without the pork rinds, and if not do you think there’s an acceptable low carb substitute to make this vegetarian friendly?

  4. Laurie says

    Thank you for the recipe. I just finished cooking them. I feel next time I will tweek it a bit since I had trouble with the pork rinds getting fine enough to stick. They are moist and clumped together instead of being dry like bread crumbs. I will also try freezing the cheese just a bit before making them. I dislike a strong coconut flavor but I did not taste the coconut flavor at all in this recipe so that was a bonus :-)
    Thanks for a fun recipe!

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