Slice your mozzarella block into 12 even sticks, each about ¾ inch thick and 3–4 inches long. Keeping them the same size helps them cook evenly. If you’re using string cheese, simply cut each stick in half — it’s the easiest and most consistent option.

Set up your breading station using two shallow bowls. In the first bowl, whisk the eggs until smooth. In the second bowl, combine almond flour, finely grated parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix well so every stick gets the same flavor and crunch.

Dip one mozzarella stick into the beaten eggs, letting the excess drip off. Then roll it in the almond flour–parmesan coating, pressing lightly so the mixture sticks firmly. Repeat the process a second time (egg → coating). This double coating creates a thicker crust that stays intact when the cheese melts.

Arrange the coated sticks on a parchment-lined tray in a single layer. Place the tray in the freezer for 30–60 minutes. Don’t skip this step — freezing keeps the cheese from melting out too quickly during cooking and helps the crust stay crisp.

When ready to cook, choose your preferred method:

Air Fryer: Preheat to 390°F (200°C). Lightly spray the basket with oil. Place the frozen mozzarella sticks in a single layer and air fry for 6–8 minutes, flipping halfway. Remove when the coating is golden and the first little stretch of cheese appears.

Skillet: Heat 3–4 tablespoons of oil in a skillet over medium heat. Add the sticks gently and cook for 1–2 minutes per side, turning carefully with tongs until each one is golden and crisp.

Oven: Preheat to 425°F (220°C). Place the frozen sticks on a baking rack set over a tray. Bake for 10–12 minutes, flipping once for even browning.

Serve the mozzarella sticks immediately while hot and stretchy. Pair them with warm sugar-free marinara, creamy ranch, or spicy mayo for dipping. Enjoy the crispy edges, gooey center, and total keto comfort!