Savour the mouthwatering combination of crispy bacon and creamy avocado with these Keto Bacon-Wrapped Avocado Fries. They’re a delightful keto-friendly snack or appetiser that will satisfy your taste buds.
Keto Bacon-Wrapped Avocado Fries
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Hard
Serves
4
Calories
180
Ingredients
- 2 ripe avocados, cut into wedges
- 8-10 slices of bacon (choose keto-friendly, sugar-free bacon)
- 1/2 cup almond flour
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for added spice)
- Salt and black pepper to taste
- Cooking oil for frying (e.g., avocado oil or coconut oil)
Instructions
- 1.Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2.In a shallow bowl, combine the almond flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to create a seasoned coating mixture.
- 3.In a separate bowl, whisk the eggs until well beaten.
- 4.Take a slice of bacon and wrap it around an avocado wedge. Secure it with a toothpick, if needed. Repeat for all avocado wedges.
- 5.Dip each bacon-wrapped avocado wedge into the beaten eggs, ensuring it's fully coated.
- 6.Roll the egg-coated avocado wedge in the seasoned almond flour mixture, pressing gently to adhere to the coating.
- 7.Place the bacon-wrapped and coated avocado wedges on the prepared baking sheet.
- 8.Bake in the oven for about 12-15 minutes until the bacon becomes crispy and the avocado is heated.
- 9.While the avocado fries are baking, heat the cooking oil in a skillet over medium-high heat.
- 10.Once the avocado fries are done baking, carefully transfer them to the hot skillet. Fry on each side for 2-3 minutes until the bacon is golden and crispy.
- 11.Remove the bacon-wrapped avocado fries from the skillet and place them on a plate lined with paper towels to remove excess oil.
- 12.Serve your Keto Bacon-Wrapped Avocado Fries hot with your favourite keto-friendly dipping sauce or as a delightful snack or appetiser.
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