Gluten-Free Low Carb Mozzarella Sticks (6 Ingredients)

This gluten-free, low carb mozzarella sticks recipe is super easy, made with just 6 ingredients. They make a healthy appetizer everyone will love!

Oh my goodness, where has the time gone? It’s hard to believe that 2016 will be over in just a few days. If you’re still looking for an easy last-minute appetizer for your New Year’s Eve party, I hope you’ll try my new gluten-free, low carb mozzarella sticks.

These little low carb appetizers are super easy to throw together with just six ingredients. If you make gluten-free or low carb recipes even occasionally, chances are that you have most of what you need on hand.

Since they need to be frozen before baking anyway, these gluten-free mozzarella sticks are the perfect candidate to make ahead. You could prepare them the day before, or even a few days before. That way, you can relax or have time for other things on the day of your party. Just place them in the oven for eight minutes on the day of – that’s it.

GLUTEN-FREE LOW CARB MOZZARELLA STICKS
GLUTEN-FREE LOW CARB MOZZARELLA STICKS

GLUTEN-FREE LOW CARB MOZZARELLA STICKS (6 INGREDIENTS)

This gluten-free, low carb mozzarella sticks recipe is super easy, made with just 6 ingredients. They make a healthy appetizer everyone will love!
SERVINGS PREP TIME COOK TIME
 servings (4 sticks each) 10 minutes 8 minutes

INGREDIENTS

  • 12 pieces Mozzarella string cheese (each cut in half)
  • 2 tbsp Coconut flour *
  • 1 large Egg (beaten)
  • 1 cup Almond flour
  • 2 tsp Italian seasoning
  • 1/2 tsp Garlic powder (optional)

INSTRUCTIONS

  1. Line a cookie sheet with parchment paper. Set aside.
  2. Place coconut flour in a small bowl. Beat the egg in a second small bowl. Mix the almond flour and Italian seasoning in a third bowl.
  3. Dredge each piece of mozzarella in coconut flour. Dip it in the egg, shaking off the excess. Roll in the almond flour mixture until well coated, then place on the lined cookie sheet. Repeat with all the mozzarella (don’t let the pieces touch on the cookie sheet).
  4. Place the cookie sheet in the freezer for at least one hour, or until ready to bake. (Don’t skip this step! It’s necessary to prevent the cheese from oozing out during baking.)
  5. Preheat the oven to 400 degrees F. Take the cookie sheet out of the freezer and place in the oven (preferably onto the second rack from the lowest). Bake for 4-5 minutes, until the bottom side is golden. Flip and bake for 3-4 more minutes, until golden on the other side.

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