Low Carb Avocado Fries

These low carb avocado fries are addictive! A super soft middle with a crunchy, nutty coating, all served with a creamy chipotle dip.

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

A few weeks ago I was in a restaurant and saw avocado fries on the menu. I didn’t order them, because I figured that the breading or coating wouldn’t be low carb. Then the other day I picked up a bag of six avocados (and I’ve already used two for my Easy Creamy Guacamole!), and felt that it was about time I tried making my own low carb version of the fries. I used the same coating as my recipe for low carb chicken tenders. It added a slightly nutty taste, which worked well with the avocado. In fact, they were completely moreish, and the super simple chipotle dip went perfectly with the fries.

Prepare the avocados by cutting them in half, removing the stone, then using a spoon to scoop out the flesh intact. Cut the avocado into slices and set aside. Grab two bowls, and in the first one beat two eggs together. In the second one, add a combination of almond flour, flaxseed meal, salt, and pepper.

Dip each avocado slice into the egg, then drop it into the almond mixture. Turn to coat it thoroughly, then place it on a wire rack set inside a baking sheet. Repeat with the rest of the slices.

Low Carb Avocado Fries

Low Carb Avocado Fries

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Appetizer, Party, Snack
Cuisine: American
Servings4
Calories380 kcal

Ingredients

  • 2 firm avocados cut in half, stone removed
  • 2 eggs beaten
  • ½ cup almond flour
  • ¼ cup flaxseed meal
  • salt and pepper
for the dipping sauce
  • ½ cup sour cream
  • chipotle powder or smoky paprika

Instructions

  1. Preheat the oven to 400F.
  2. Scoop out the flesh of the avocado with a spoon. Cut the avocado into slices and set aside.
  3. Add the beaten eggs to one bowl. Mix the almond flour, flaxseed meal, salt and pepper in a second bowl.
  4. Dip each avocado slice into the egg, then drop it into the almond mixture. Turn to coat it thoroughly, then place it on a wire rack set inside a baking sheet. Repeat with the rest of the slices.
  5. Bake in a preheated oven for 10 minutes or until the coating starts to turn brown.
  6. To make the dipping sauce, combine the sour cream with as much chipotle powder or paprika as you like.
Recipe Notes

5g net carbs per serving including dipping sauce

Find complete recipe here

Add a Comment

Your email address will not be published. Required fields are marked *