These marvelously flavorful keto avocado fries are coated with almond meal and then baked in the oven until hot and creamy.
The chipotle dipping sauce is a must! It adds so much flavor. The entire recipe takes just 30 minutes to make.
While the idea of baking avocado might sound suspicious, it actually works. This avocado egg bake, for example, is wonderful. Baking makes the avocado extra creamy, and warm creamy avocado is a delicacy.
These keto avocado fries are another great example. They are delightful by themselves, but please make the dipping sauce - it truly brings them to the next level. This has quickly become one of my family's favorite snacks.
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Ingredients
You'll only need a few simple ingredients to make these fries. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Avocado oil spray: This neutral-tasting oil has a high smoke point, making it ideal for baking.
- Haas avocado: This variety is creamier and tastier than other varieties. I highly recommend it. For this recipe, try to pick an avocado that's just ripe - not hard but also not very soft. You want it to retain its shape while baking.
- Almond meal: I like the coarse texture of almond meal, but it's OK to use blanched almond flour if that's all you have. And if you don't mind the carbs/gluten, you can use breadcrumbs.
- To season: Kosher salt, garlic powder (or granules), and chili powder.
- Egg: I use one large egg.
- For the dipping sauce: Mayonnaise, sour cream, and chipotle hot pepper sauce.
Variations
Another option for coating the fries is crushed pork rinds. I sometimes buy "pork panko" on Amazon. It closely resembles panko breadcrumbs.
You can also crush your own pork rinds, either in the food processor or by placing them in a Ziploc bag and repeatedly going over them with a rolling pin.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by prepping the avocado - cut it open, remove the pit, peel it, and cut it into wedges.
Next, dip the avocado wedges in egg and dredge them in seasoned almond meal.
Bake the fries until golden. This should take about 15 minutes in a 450°F oven. While the fries are in the oven, mix the dipping sauce.
Serve the fries with the dipping sauce.
Expert Tip
The dipping sauce is non-negotiable! It's not that the fries are not good without it. But they are AMAZING with it.
To make the dipping sauce, I use Organic Harvest Chipotle habanero pepper sauce, which has a lovely smoky flavor and is quite potent. So, I use just one teaspoon.
If your pepper sauce is not very spicy, you might want to use more of it. Taste and decide for yourself. Regardless of the sauce you use, it's best to use a pepper sauce that's not very vinegary. You want the first ingredient to be peppers, not vinegar.
Recipe FAQs
Yes, you can. While almond meal ensures this recipe is low-carb and gluten-free, if you don't mind the carbs and gluten, you can substitute breadcrumbs for the almond meal.
You could use full-fat Greek yogurt, but it won't be as good. Light sour cream is another acceptable option. But I do recommend using full-fat sour cream. It's worth it.
I prefer hot sauces where the first ingredient listed is peppers rather than vinegar. They are more flavorful and - usually - spicier.
Serving Suggestions
These keto avocado fries are perfect as an appetizer or snack. They are obviously great for game day! They also make a wonderful appetizer for Mexican-themed meals, such as chicken fajitas and steak fajitas.
Storing Leftovers
You can't keep the leftovers, unfortunately. The avocado won't survive for very long. This is one of those recipes that are best enjoyed warm and freshly made. So, it's best to only make as much as you anticipate eating right away.
More Avocado Recipes
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Recipe Card
Keto Avocado Fries
Ingredients
Avocado fries:
- Avocado oil spray
- 1 Haas avocado - large, ripe but firm (not very soft)
- ½ cup almond meal
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ½ teaspoon garlic granules - or powder
- ½ teaspoon chili powder
- 1 egg
Chipotle Dipping Sauce:
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chipotle pepper sauce
Instructions
- Preheat your oven to 450°F. Line a rimmed baking dish with high-heat parchment paper and spray the parchment with oil.
- Cut the avocado lengthwise and twist the halves to separate. Remove the pit with a spoon. With your fingers, gently peel the skin off. Cut the peeled avocado into wedges.
- In a small bowl, mix the almond meal, kosher salt, garlic granules, and chili powder. In another small bowl, lightly beat the egg.
- Dip each avocado slice in the beaten egg, then dredge it in the seasoned almond meal on all sides. Use one hand for the egg bowl and the second hand for the flour.
- Place the coated avocado slices on the prepared baking sheet. Lightly spray them with avocado oil. Bake until golden, for about 15 minutes.
- Meanwhile, make the dipping sauce by mixing its ingredients in a small bowl.
- Remove the fries to a serving platter. Serve immediately, with the chipotle dipping sauce on the side.
Video
Notes
- The Haas variety is creamier and tastier than other avocado varieties. I highly recommend it. For this recipe, try to pick an avocado that's just ripe - not hard but also not very soft. You want it to retain its shape while baking.
- I like the coarse texture of almond meal, but it's OK to use blanched almond flour if that's all you have. And if you don't mind the carbs/gluten, you can use breadcrumbs.
- Another option for coating the fries is crushed pork rinds. I sometimes buy "pork panko" on Amazon. It closely resembles panko breadcrumbs. You can also crush your own pork rinds, either in the food processor or by placing them in a Ziploc bag and repeatedly going over them with a rolling pin.
- To make the dipping sauce, I use Organic Harvest Chipotle habanero pepper sauce, which has a lovely smoky flavor and is quite potent. So, I use just one teaspoon. If your pepper sauce is not very spicy, you might want to use more of it. Taste and decide for yourself. Regardless of the sauce you use, it's best to use a pepper sauce that's not very vinegary. You want the first ingredient to be peppers, not vinegar.
- You can't keep the leftovers, unfortunately. The avocado won't survive for very long. This is one of those recipes that are best enjoyed warm and freshly made. So, it's best to only make as much as you anticipate eating right away.
- The nutrition info assumes that almond meal was used in the coating.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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