Keto, Paleo, Vegan friendly

When I went full keto, I missed sweet potato fries and have since looked for a keto-friendly alternative, so here it is! This recipe serves just one, so you will likely want to make more. It goes well with your favorite dip, try hummus. For those of you who are nut-free, you can substitute both almond flour and milk for coconut. 

Ingredients

  • 1 ripe avocado, not mushy. Slightly firm avocados work best.
  • 1/4 cup almond milk (or your choice of milk)
  • 1/2 cup almond flour
  • Salt, pepper, and other spices, to taste.

Options

  • Curry powder
  • Garlic powder
  • Chipotle

Directions

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Start out by cutting your avocado in half, removing the pit, and then slicing your avocado while still in the peel. Slice into “fry-sized” pieces – a good rule of thumb here is you should get about 8 pieces per avocado, that is 4 per each half.
  3. Set up an assembly line so you can dip your avocado fries in the milk, then the almond flour, then season with salt and pepper. If using other seasoning, you can mix into the almond flour or sprinkle on top after you’ve dipped and rolled them.
  4. One at a time, dip your avocado wedges into the milk, then roll them around in the almond flour and place on your baking sheet. Lightly season with salt and pepper (you can always add more after they bake!).
  5. Once you’ve prepared all of your fries, bake for 20 minutes, 10 minutes on each side. Keep a close eye on these guys, they’ll cook quickly.

Serve with your favorite dipping sauce!

Buen Provecho!