Keto Baked Avocado Fries

The finished dish of keto baked avocado fries is a crispy and creamy snack prepared by coating firm-but-ripe avocado slices in a mixture of almond flour, Parmesan cheese, and spices like paprika and garlic powder, then baking them until golden brown. The primary cooking method used is baking, resulting in a crunchy exterior and a rich, creamy interior. These fries offer a keto-friendly alternative to traditional potato fries, boasting a satisfying texture and a burst of flavor from the seasoning. Perfect for a quick snack, a side dish with keto-friendly mains, or an appetizer for gatherings, these avocado fries are versatile and can be served with various dipping sauces like spicy mayo or garlic aioli.

Course Appetizer, Side Dish, Snack

Cuisine American, Keto

Keyword almond flour, baked avocado fries, gluten free, keto avocado fries, low carb snack

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 260kcal

Equipment

baking sheet
Parchment Paper
shallow bowls
Whisk
Knife

Ingredients

For the avocado fries

2 medium firm-ripe avocados pitted and sliced into thick wedges
3/4 cup blanched almond flour
1/3 cup finely grated Parmesan cheese
1 teaspoon smoked paprika or regular paprika
3/4 teaspoon garlic powder
1/2 teaspoon fine sea salt plus more to taste
1/4 teaspoon black pepper freshly ground
2 large eggs beaten
1 tablespoon olive oil for drizzling or spraying

Optional for serving

1/4 cup spicy mayo or garlic aioli keto-friendly, for dipping
1 tablespoon chopped fresh parsley for garnish, optional

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the avocados in half, remove the pits, carefully peel, and slice each half into thick wedges about the size of steak fries.
Pat the avocado slices dry with a paper towel to help the coating stick and stay crisp in the oven.
In a shallow bowl, whisk together the almond flour, Parmesan, smoked paprika, garlic powder, salt, and black pepper until well combined.
In a separate shallow bowl, beat the eggs until smooth.
Working with one avocado slice at a time, dip it into the beaten egg, letting any excess drip off, then press it into the almond flour mixture to coat all sides evenly.
Arrange the coated avocado fries in a single layer on the prepared baking sheet, leaving a little space between each piece so they crisp instead of steam.
Lightly drizzle or spray the tops of the fries with olive oil to help them brown and turn extra crispy in the oven.
Bake for 12 to 15 minutes, turning the fries halfway through, until the coating is golden brown and crisp and the avocado is heated through but still creamy.
Season the hot fries with a pinch of extra salt if desired, garnish with chopped parsley, and serve right away with keto-friendly spicy mayo or garlic aioli for dipping.

Notes

For best texture, use firm but ripe avocados that give slightly when pressed but are not mushy so they hold their shape while baking. If preparing the fries a bit ahead, you can lightly toss the slices in lemon or lime juice before coating to slow browning without adding significant carbs. To reheat leftovers, warm them in a 350°F oven or air fryer for a few minutes until crisp again, avoiding the microwave, which softens the coating. Add a pinch of cayenne or chili powder to the breading mix for a spicy version, or use Italian seasoning and extra Parmesan for a pizza-inspired flavor.

Nutrition