Prep the cheese: Unwrap the string cheese and cut each stick in half for smaller bites, or leave whole if you prefer. Place them on a plate and freeze for at least 1 hour. Firm, very cold cheese helps prevent blowouts.

Set up breading stations: In one shallow bowl, beat the eggs. In a second bowl, mix almond flour, crushed pork rinds, Parmesan, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.

First coat: Dip each frozen cheese stick in the egg, letting excess drip off. Roll it in the dry mixture, pressing gently so it clings. Place on a parchment-lined tray.

Freeze again: Pop the coated sticks back in the freezer for 20–30 minutes. This step is key for keeping the coating intact and the cheese inside.

Second coat (recommended): For an extra-crispy shell, repeat the egg dip and dry coating once more. Freeze another 15–20 minutes while the air fryer preheats.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with avocado oil.

Air fry: Arrange sticks in a single layer with space between them. Lightly mist the tops with oil. Cook 6–8 minutes, turning once at the halfway mark. Pull them when the coating is golden and just before cheese starts to ooze.

Rest briefly: Let them sit 2 minutes to set the crust. Serve warm with your favorite low-carb dip.