The most popular keto fruit — and the one really low in carbs — gets a tasty coating of almond flour, spices, and salt. Crispy on the outside, extraordinarily soft and tender inside, these avocado fries are a must-try for anybody who wants to enjoy healthy and exceptionally satisfying food!
How to Prepare the 5-Ingredient Keto Avocado Fries
When preparing these keto fries, the most important thing is to use not ripe but almost ripe – preferably a little raw – avocados. Ripe avocados are just too soft to prepare as fries. Think of all that peeling, slicing, and dipping that you need to do! If the avocados are too ripe – you guessed it – the result will be ridiculously mushy. Well, I guess there is nothing wrong with mashed avocados, but that is not the goal of this recipe.
Other than that, this is a very straightforward recipe to make. Well, it does take a little bit of time, but the result is well worth the effort.
So, let’s take a look at how to prepare these fabulous fries:
Take 1 1/2 cups (350 ml) almond flour.
Add 1 tablespoon (or to taste) salt-free Cajun seasoning.
Add 1 teaspoon (or to taste) unrefined sea salt or Himalayan salt.
Mix…
…until well combined. Set aside.
Take another bowl and pour in 1/2 cup (120 ml) unsweetened almond milk. Set aside.
Line a baking sheet with parchment paper. Set aside.
Take 2 large or 4 small, slightly raw avocados. These long avocados in the photo are like meant to be cut into fries! (I’ve no idea what the variety is; these are Greek avocados that I found from the local supermarket.)
Halve them and discard the pits.
Peel the avocados.
Slice lengthwise so that you get 8 slices per avocado.
Dip each avocado slice first in the almond milk…
…then roll in the almond flour mixture so that the avocado slices are entirely covered with the flour.
Place the coated avocado slices on the lined baking sheet, leaving some space between the slices.
Bake at 400 °F (200 °C) for 25-30 minutes, or until golden brown. Don’t let burn!
Serve with a mayonnaise-based dip. For real avocado lovers, also this Spicy Cajun Avocado Mayo dip is fantastic. If you love curry and fruity flavors, try this Fruity Curried Mayo Dip. If you don’t like mayo, this Fiery Jalapeño Jelly accompanies these avocado fries in a piquant way. Ranch Dressing made with homemade ranch seasoning pleases the palates of the smallest members of the family, too.
Yum!
How I Came up With This Recipe
This week I’m still in Greece — finalizing my next book and writing a magazine article. I also needed recipes for the article. I don’t have my camera stand or the reflector here (that are a MUST to get any professional-looking photos), so shooting recipe photos was a bit challenging. That’s also the reason why there is no recipe video in this post — as I didn’t have my camera stand that would have been the minimum requirement in addition to the obvious camera — I simply couldn’t shoot a video. Besides, I use a slider and video lights nowadays, and those I didn’t have with me either.
So, considering these limitations, I think the photos turned out surprisingly well. The best thing is that I didn’t have to go to a hotel here, but I can stay in a genuine Athenian flat — where I’m able to cook as much as I want to!
I came up with five different recipes for my magazine article. I thought I might as well post one of them here to my blog this week. At first, I was planning to post a recipe for Dark Chocolate Raspberry Macadamia Clusters but then decided that Avocado Fries would sound more inviting. I’ve got no idea why a savory recipe sounded more inviting than chocolate… maybe I was just hungry? Anyway, I didn’t have macadamias but had to use peeled and roasted hazelnuts for the recipe photos of those clusters because I couldn’t find macadamia nuts here. Funny, in Finland, it’s impossible to find peeled hazelnuts but easy to find macadamias! So, I stocked up well on peeled hazelnuts.
When planning the avocado fries recipe, I wanted to keep it both egg-free and dairy-free. Often recipes for keto fries require egg, but this time I wanted to use vegetable-based milk, actually unsweetened almond milk to dip the avocado slices.
Almond flour would work perfectly as the flour for coating. Luckily, I found an awesome health food store from here that had one big bag of almond flour.
They also had many interesting items — like Finnish xylitol. I think the brand is Polish, but the stuff inside the bag is from my home country.
Okay, sorry, this starts to be more of general prattling than telling about the recipe development!
So, I was pondering the seasoning for my avocado fries. Previously, I’ve noticed that Cajun is the best seasoning with avocado, so I decided to go with it. Well, I didn’t find Cajun seasoning here but grabbed one that reminded it most.
I also needed salt, and luckily I had some great Greek sea salt that I decided to add to the flour mixture.
For the amounts of almond milk and almond flour (lots of almond here!), I had to do some calculations. The avocados I got were large — and long — so I tried to estimate how much liquid and dry mixture I need to coat them properly.
I thought 1 cup (240 ml) almond flour is enough for the coating and 1/2 cup (120 ml) almond milk to dipping the avocado slices before coating.
I made a mixture with that 1 cup (240 ml) almond flour, 1 tablespoon Cajun seasoning (or the comparable stuff), and 1 teaspoon sea salt. Well, I didn’t have any equipment for measuring (and I went through 5 different stores to simply find measuring spoons and cups — without success!), so I had to eyeball the amounts. By the way, that’s also why I’m simply using my hands for measuring in the progress photos at the beginning of this post.
Anyway, after dipping half of the avocado slices in the almond flour mixture, I realized there was too little of it, so I prepared another, a tad smaller, batch.
The baking sheet accommodated the 16 coated avocado slices just perfectly. I baked the slices at 400 °F (200 °F) for almost 30 minutes, then removed them. While the fries were in the oven, I had prepared a mayonnaise-based dip by mixing some ground turmeric and more of that “Cajun” seasoning.
I actually hadn’t ever made avocado fries before, so the whole thing was new to me. Considering that, I was surprised by how well they turned out. In reality, I couldn’t have expected they were that good! The old jargon about being crispy outside and soft inside rose to a completely different level! With the mayo dip, the result was both tasty and super-satisfying.
Here’s the recipe for you to enjoy (without video this time, sorry!):
5-Ingredient Keto Avocado Fries (egg-free, dairy-free)
The most popular keto fruit — and the one lowest in carbs — gets a tasty coating of almond flour, spices, and salt. Crispy on the outside, extraordinarily soft and tender inside, these avocado fries are a must-try for anybody who wants to enjoy healthy and exceptionally satisfying food.
Ingredients
- 1 1/2 cups = 350 ml almond flour
- 1 tablespoon salt-free Cajun seasoning
- 1 teaspoon (or to taste) unrefined sea salt or Himalayan salt
- 1/2 cup = 120 ml unsweetened almond milk
- 2 large a bit raw large avocados or 4 small ones
Instructions
- Preheat the oven to 400 °F (200 °C).
- Combine the almond flour, Cajun seasoning, and the salt in a small, shallow bowl. Mix until well combined. Set aside.
- Take another shallow bowl and pour in the almond milk. Set also aside.
- Line a baking sheet with parchment paper. Set aside, too.
- Halve the avocados and discard the pits. Peel the avocados.
- Slice the avocados lengthwise, so that you'll get 8 slices per avocado.
- Dip each avocado slice first in the almond milk and then roll in the almond flour mixture to be completely covered with the flour.
- Place the coated avocado slices on the lined baking sheet, leaving some space between the slices.
- Bake for 25-30 minutes, or until golden brown. Don’t let burn!
- Serve preferably with a mayonnaise-based dip.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Elmhurst 1925 Unsweetened Almond Milk, 32 Ounce (Pack of 6) -
Sherpa Pink Gourmet Himalayan Salt - 2 lbs. Extra-Fine Grain -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (3 Pack) -
Frontier Co-op Cajun Seasoning, Certified Organic, Kosher, Salt-Free | 1 lb. Bulk Bag -
Frontier Cajun Seasoning Certified Organic, 2.08-Ounce Bottle
| Nutrition information | In total | Per serving if in total 4 servings |
| Protein | 39.5 g | 9.9 g |
| Fat | 141.7 g | 35.4 g |
| Net carbs | 11.9 g | 3.0 g |
| kcal | 1547 kcal | 387 kcal |
How to Vary the Avocado Fries Recipe
Instead of Cajun seasoning, use your favorite seasoning mix. Good options are Italian herbs, curry powder, or BBQ seasoning. Single herbs and spices like oregano, thyme, coriander, cayenne, cumin, garlic powder, or chipotle would be great additions. Or how about garam masala, if you prefer more exotic flavors?
Instead of almond milk, you can use heavy cream in case you tolerate dairy. Coconut milk would be okay, too, if you want another dairy-free milk option. And, if you tolerate eggs, you can use lightly whisked eggs instead of any milks or creams.
I consider almond flour as the best keto coating flour here. In case you don’t want to use almond flour, you might want to try a mixture of coconut flour and lupin flour. Well, it’s just an idea, and I haven’t tried out how it works in practice — but please tell me if you try it out!
General Prattling
Even it’s really hot here in Greece, I have been enjoying it to the max. I know there will be soon a long, dark Finnish winter when I will be warmly remembering the time in Greece. Sun has been shining every single day, and the temperature has been about — or at least — 90 °F (about 32 °C) each day.
Did I mention that I’m here to write my book and a magazine article? I was a bit panicking with my book before coming here. Our Ketokamu activities were eating all my time. The deadlines for the book and for the magazine article are approaching fast. But here, I’ve been really productive, and there is not much missing from the book, just a few recipes that I will create and photograph when I’m back in Finland next week.
Talking of Ketokamu activities, our soups are now sold also in other stores than only in Ruohonjuuri where we started a couple of weeks ago. And, of course I took a couple of soups here in Greece with me!
Actually, the magazine article I wrote already last Sunday — a week ago. This is the second time I’m in Athens for writing. When there are so many things to do at home in Finland, I have to escape somewhere to do my writing work. Currently, Athens is the best place to escape. The time-zone is the same, the voltage is the same, and the currency is the same as in Finland — and the country is beautiful and the people very kind. What’s not to like?
Last December, I was here, too, and wrote two magazine articles and plenty of my newest book, Järkevä ketoruokavalio, that launched a couple of weeks ago.
Well, but my time hasn’t been completely full of work here: I took half a day off and went to Acropolis. It was early Saturday morning. The weather was warm but not hot, and it wasn’t crowded yet at that point. The view was stunning, and all the buildings and statues looked so majestic!
Athens is full of cats, too. Here’s a photo of one majestic looking cat that is obviously guarding the house.
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