Prepare the Breading Stations by setting up three shallow bowls: one filled with coconut flour, one with whisked eggs, and one with your keto breading blend.

Dredge each mozzarella stick in coconut flour until fully coated.

Coat the stick in the egg wash, ensuring excess egg drips off.

Roll the egg-coated stick in the keto breading mixture, pressing gently to ensure the coating adheres well.

Freeze the breaded sticks on a parchment-lined baking sheet for at least 3 hours.

Heat your cooking oil in a skillet over medium heat until bubbling.

Fry the mozzarella sticks for about 2-3 minutes on each side until golden brown.

Transfer cooked sticks to a plate lined with paper towels to drain excess oil, and serve warm.