Keto Mozzarella Sticks
KETO MOZZARELLA STICKS
FOOD AS MEDICINE:
Pork rinds as medicine?! Pork rinds are a great source of glycine, an amino acid that is very often deficient in the Standard American Diet because many of us are not focused on eating the whole animal or a nose to tail philosophy. Glycine is also found in bone broth as well as tougher cuts of meat that require a braise like shanks and roasts and can aid in sleep and relaxation as well as joint and gut health. When choosing pork rinds as a keto friendly snack option, opt for brands that use pasture-raised pork like Epic or 4505 Brands! Read the label to make sure the pork has been fried in its own fat–you want the ingredient list to be just pork skin, salt and spices or seasonings! Pork rinds can also be used in place of chips, croutons, you name it whenever looking for a salty, crunchy snack. Since these mozzarella sticks are baked, not fried, they need to be frozen overnight before baking so all the cheesy goodness doesn’t just melt when you put them in the oven! Plan ahead and consider making a double batch and keeping in the freezer for a quick treat!
1 package Epic Brand Himalayan Sea Salt Pork Rinds
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried basil
1/4 tsp black pepper
pinch sea salt
1 package organic mozzarella string cheese (6 sticks)
1/4 cup coconut flour
Avocado oil spray
Place the pork rinds in a food processor and pulse (may need to do in batches) until finely ground into a flour. Add the garlic, onion, oregano, basil, pepper and a pinch of sea salt. Continue to pulse until combined and breadcrumb texture is achieved. Crack the egg into a shallow bowl and whisk. Place the coconut flour an a separate shallow bowl. Place the pork rind breadcrumbs in a third bowl, add it in batches as you will have extra and can’t reuse it if it touches the raw egg! Prepare a pan with parchment paper.
Cut the mozzarella sticks in half cross-wise. Roll each one in the coconut flour, then dip in the egg yolk, rotating to coat. Place in the pork rind crumbs and roll until coated, pressing down firmly so the crumbs stick. Place on the parchment paper and repeat with remaining mozzarella. Place the parchment lined pan in the freezer overnight.
When ready to bake the mozzarella sticks, preheat the oven to 325. Once oven is heated, remove the pan from freezer. Give the mozzarella sticks a quick spray with avocado oil and place the pan in oven. Bake for about 8-10 minutes, checking every few minutes to ensure not melting too much! Remove from the oven once mozzarella is slightly softened and coating is lightly browned. Transfer to a plate quickly to avoid them melting with the residual heat from the pan. Serve with your favorite marinara sauce.
Note: This recipe will make extra pork rind breadcrumbs! Consider making a double batch and freezing as noted above or you can use as coating for chicken tenders, fish and beyond!
Makes 6 servings of 2 mozzarella sticks each
Nutrition per serving: 150 Calories, 9g Fat, 5g Carbs, 13g Protein
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