Low carb mozzarella sticks are a lighter take on classic mozzarella sticks, delivering all the melty, cheesy satisfaction with far fewer carbs. They’re quick to make, kid-friendly, and perfect for holiday gatherings, game day, or whenever you want a warm, savory snack.
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Mozzarella sticks rank among my favorite appetizers—right up there with buffalo chicken dip and Parmesan garlic wings. The gooey, stretchy cheese is irresistible, but typical recipes use carb-heavy breading. This version swaps the breadcrumbs for grated Parmesan and a few simple spices, giving you that crunchy, golden exterior without the carbs.
These mozzarella sticks use straightforward ingredients you may already have on hand and are easy enough for kids to help with. Instead of traditional breading, the sticks are double-coated with Parmesan cheese mixed with basil and garlic powder, then dipped in beaten egg before returning to the Parmesan for a reliable coating.
The extra cheese coating makes them especially flavorful and satisfying. They’re great for serving hot from the oven at parties or enjoying as a cozy snack whenever you’re craving melty cheese.
A Keto Appetizer the Whole Family Will Love!
In my house I have one child who eats anything and one picky eater, but mozzarella sticks (or “pizza sticks,” as we call them) are always a winner. They’re also a fun recipe for kids to help make—my daughter loved burying each piece in Parmesan until it was completely coated.
Easy Homemade Baked Mozzarella Sticks
These baked mozzarella sticks come together with just a few pantry staples and minimal effort. You’ll need:
- Mozzarella string cheese sticks
- Dried basil and garlic powder
- Grated Parmesan cheese (the shelf-stable, shaker/canister type)
- An egg
Start by cutting each mozzarella string cheese stick in half. Shorter sticks are easier to dip and make bite-sized pieces perfect for sharing. Mix the grated Parmesan, basil, and garlic powder in a shallow bowl—use the grated Parmesan sold in the pasta aisle rather than the fresh-packed cheese from the deli for the best texture and adhesion.
Beat the egg in a small dish. Line one or two sheet pans with parchment paper and set up your dredging station. For a dependable coating, roll each cheese piece in the Parmesan mixture first, dip it in the beaten egg, then roll it in the Parmesan again so it’s thoroughly coated. Place coated sticks on the prepared sheet pan with space between each one.
Freeze the tray of coated sticks for at least 1 hour—this step helps prevent the cheese from leaking during baking. When ready to bake, preheat the oven to 400°F (about 200°C). Bake the frozen mozzarella sticks 8–10 minutes, flipping once halfway through, until they’re lightly golden. Serve immediately for the best gooey pull.
Once baked, these are ready to enjoy—hot, cheesy, and perfectly snackable.
Tips for making mozzarella sticks
These easy tips will help your mozzarella sticks turn out perfectly every time:
- Freeze the coated sticks for at least one hour before baking to reduce leaking.
- Avoid overcooking—the cheese will become too soft and the sticks may collapse. They should be lightly golden when done.
- Store uncooked, coated sticks in the freezer rather than refreezing after baking for the best texture.
- Serve immediately when they come out of the oven so they stay gooey and cheesy.
- For extra crispness, substitute half the Parmesan with crushed pork rinds and mix them with the Parmesan and spices.
- If you prefer a fried texture, pan-fry the frozen sticks in a couple of tablespoons of oil until golden, or deep-fry briefly at 365°F. Pan-frying gives a less greasy result while still adding extra crispness.
I hope you enjoy these low carb mozzarella sticks as much as we do—happy snacking!
Low Carb Mozzarella Sticks
Equipment
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Sheet pan
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Parchment Paper
Ingredients
- 8 sticks whole milk string cheese
- 1 egg beaten
- ⅔ cup grated Parmesan cheese the kind sold in the pasta aisle not the fresh grated kind
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
Instructions
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Cut the cheese sticks in half. Then crack the egg into a small bowl and beat it until it is all mixed together. Measure out the Parmesan cheese into another bowl. Add the basil and garlic powder to the Parmesan cheese and whisk together to combine.
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Dip your cut mozzarella piece into the Parmesan mixture first, then into the egg, and then again into the Parmesan. Place the dipped mozzarella stick onto a baking sheet lined with parchment paper. Repeat until you’ve dipped all the mozzarella pieces. Put the baking sheets into the freezer for an hour.
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Preheat the oven to 400. Bake the frozen mozzarella sticks for 8-10 minutes, flipping once halfway through. Serve hot with tomato sauce if desired. Enjoy!
Notes
Pan Fry: Preheat a medium non-stick frying pan over medium-high heat. When it is evenly hot, add 2-3 tablespoons of oil and swirl to coat the pan. (The oil is hot when it shimmers or when a wooden spoon placed in the oil forms bubbles.) Place the cold mozzarella sticks into the pan being careful not to overcrowd the pan. Cook, turning at the 1 minute mark, until evenly golden around. Drain on paper towels and serve.
Deep Fryer: Completely freeze the coated cheese sticks. Bring oil in fryer to 365F. Carefully lower the mozzarella sticks into the hot oil, a few at a time and cook for approximately 1 minutes. Remove and drain on paper towels. Serve.