top of page

Low Carb Cheese Sticks

With No Dip Breading 


- 1 Egg

- 1 Cup Powdered  Parmesan (maybe a little bit extra)

- String Cheese, I used 5 for this but could have probably used 8 or 9 with the extra dough.

- Coconut oil 

- Choice of seasonings (I used onion powder and granulated garlic) 

Anchor 1

Love cheese sticks? Don't love the carbs or the mess it makes to dunk things in eggs, and "breading", and back and forth?  Then you're gonna love this recipe! 

Step 1:

Cut the string cheese in half.   I'm guessing you could probably leave them full length if you want some king size cheese sticks though. 

Step 2:

Mix together the egg, Parmesan and seasonings of choice.  You're gonna want a decent dough ball here.  depending on egg size you might need a little more than a cup of Parmesan for the ball to be on the dryer side. 

Step 3:

Grab a ball of "dough", press it to the cheese stick and roll it between your hands till you get an even coat.  You may need to press around and add a little here and there to make sure there's no gaps and it's pretty evenly coated.  PRO TIP:  Keeping your hands slightly moist will keep the dough from sticking to your hands.

Step 4:

Toss these hand rolled beauties into the freezer.  Minimum of at least an hour and a half .  I'm huge on being able to have foods prepped so I usually make large batches and store them in a bag in the freezer to toss in some oil whenever I want a few cheese sticks. 

Step 5:

Fry them up in some oil.  I went with coconut oil because it has a smoke temp of 350 degrees.  If it starts smoking, you've got it way too hot.  Aim for a medium high heat, probably around 300.  When you toss them in you want them to have a nice simmering boil coming off them.  too hot and you won't get a good melt to the inner cheese stick before they burn.  Stir around to assure you get an even fry.

Step 6:

 Remove from the oil once you get a nice dark golden brown, allow to cool on a paper towel to absorb the excess oil and enjoy!...Once they've cooled of course!  No one wants to burn their tongue on a molten cheese stick...

bottom of page