Keto Avocado Fries with Chipotle Mayo - Low Carbs
Crispy, golden-brown Keto Avocado Fries paired with a bold and smoky Chipotle Mayo make for an irresistible low-carb snack. Using almond flour and Parmesan cheese ensures these fries are gluten-free while providing a satisfying crunch. The ripe but firm avocados create a creamy inside, balancing the crispy outer layer.
Ingrédients
- 2 large avocados, ripe but firm
- 1 cup almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce, finely chopped
- 1 teaspoon lime juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the avocados in half, remove the pits, and then slice each half into 4 wedges.
- In a shallow dish, combine the almond flour, garlic powder, smoked paprika, salt, and black pepper.
- In a separate shallow dish, put the beaten eggs.
- In another shallow dish, combine the grated Parmesan cheese.
- Dip each avocado wedge first into the beaten eggs, then coat with the almond flour mixture, and finally roll in the Parmesan cheese.
- Place the coated avocado fries on the prepared baking sheet.
- Bake for 15-20 minutes, or until the fries are golden brown and crispy.
- While the avocado fries are baking, prepare the chipotle mayo by combining the mayonnaise, chopped chipotle, lime juice, and salt in a small bowl. Mix well.
- Serve the avocado fries hot with the chipotle mayo on the side for dipping.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 9gProtéines: 8gFat: 31gSucre: 1g
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