Note: Start this recipe at least 3-4 hours before it’s time to eat. The low carb mozzarella sticks need time to freeze.
Cut the mozzarella sticks in half widthwise. You should now have 10 mini cheese sticks.
Get out three medium-sized bowls. In the first bowl, stir together the almond flour and salt. In the second bowl, whisk together the eggs. In bowl three, stir together the pork panko, garlic powder, parsley, oregano, basil, thyme, and rosemary.
Line a large cookie sheet with parchment paper.
Dip each mozzarella stick in the almond flour, the egg, and then the pork panko mixture (in that order). Then go through the steps again, breading the coated mozzarella stick with another layer of almond flour, egg, and panko. (Watch the video below!)
Make sure that the cheese sticks are completely coated, with no cheese peeking through. I like to pat the pork panko mixture on with my hands, it helps it to stick better.
Put the mozzarella sticks that have been coated twice on the lined baking tray in a single non-touching layer.
Freeze the tray of mozzarella sticks for 2-4 hours or more. Do not skip this step!
Preheat the air fryer for 5 minutes at 400°F (200°C). Keep the air fryer trays or air fryer basket in the air fryer so they get hot.
Once heated, carefully remove a tray (or basket) from the air fryer. Place the frozen cheese sticks on the tray in a single, non-touching layer. I was able to fit them all of the frozen breaded mozzarella sticks on one tray.
Put the tray in the top rack position in the air fryer (closest to the heating element). Air fry for 3 minutes at 400°F (200°C). Then carefully flip the mozzarella sticks over and air fry them for an additional 3 minutes at 400°F (200°C).
Let them cool 3-5 minutes before serving. Serve with warmed marinara sauce for dipping.