Bacon-wrapped avocado from the air fryer. Crackly crisp bacon outside, creamy avocado inside, and just 0.7g net carbs. My go-to snack or appetizer anytime I want something salty and rich.
I started making these when I realized my two favorite keto ingredients (bacon and avocado) could be combined into one bite. The bacon crisps up tight around the avocado, and when you bite through that crunch into the warm, creamy center, it just works.
The air fryer is what makes this recipe so easy. It circulates heat around the whole wrap so the bacon renders evenly without flipping. I get consistently crispy results every time, similar to how I make my crispy fried cheese sticks and air fryer jalapenos.
These bacon avocado fries are one of my go-to keto appetizers for game day, potlucks, or backyard cookouts. I've brought them to three different parties and people always ask what's inside the bacon. Pair them with low carb fries for a full snack spread.
They also double as a savory fat bomb when I need to hit my macros for the day. Two slices have 12.5 grams of fat and only 0.7 net carbs.
I like dipping them in homemade ranch, BBQ sauce, or a simple garlic aioli. Buffalo sauce is another good one if you want some heat.
How to pick the perfect avocado for wrapping
I’ve ruined a batch of these by starting with the wrong avocado, so I pay attention to this now. You want one that’s firm enough to slice cleanly but ripe enough to be creamy inside. Overripe avocado falls apart when you wrap it.
Look for an avocado that’s greenish black. Bright green means underripe (it’ll be hard and bland). Solid black usually means it’s past its prime and brown inside.
Give it a gentle squeeze. I’m looking for slight give, like pressing into a tennis ball. Rock hard means it needs a few more days. If your thumb sinks in easily, leave it at the store.
Peel off the little stem nub at the top. If it’s green underneath, the avocado is ready. If it’s brown, the flesh inside probably has those patchy brown spots. I check every single one before I buy.
Why the air fryer works so well here
I’ve made bacon wrapped avocado in the oven and in a skillet, and the air fryer beats both. It circulates hot air around every side of the wrap, so the bacon renders and crisps evenly without me having to flip anything. The outside gets crunchy while the avocado stays creamy and warm inside.
I use a Philips air fryer, but any brand works. The key is not overcrowding the basket so air can circulate around each piece.
Thin cut vs. thick cut bacon
I use thin cut bacon for these because it wraps tighter and crisps up faster. Thin bacon at 400 degrees takes about 6-8 minutes to get that perfect crunch. Thick cut works too, but I add 2-3 extra minutes to the cook time. The tradeoff is you get a meatier bite with thick cut, but the edges don’t get as uniformly crispy. My preference is always thin cut here.
What to serve with bacon wrapped avocado
I eat these as a snack on their own most of the time, but they make a great side dish too. Here are my favorite pairings:
I store leftovers in an airtight container in the fridge for up to 2 days. The bacon goes soft overnight, but 3-4 minutes at 400 degrees in the air fryer brings the crunch right back. I wouldn’t microwave these because the bacon gets rubbery and the avocado turns mushy.
Slice your avocado in half. Remove the pit and peel off the peel. Slice each avocado half into 4 slices. For two avocados, you will have 16 avocado slices.
2
Wrap with bacon
Wrap each avocado slice with one slice of bacon. Try to wrap the entire length of the avocado slice.
3
Place in air fryer
Place each bacon wrapped avocado slice inside the air fryer basket with space between them so the air can circulate. You might have to work in batches depending on the size of your air fryer.
4
Air fry it
Bake in the air fryer at 400 degrees for 6-8 minutes. Remove and serve with ranch.
Nutrition
Per serving: 1/8 of recipe
Calories
140
Fat
12.5g
Protein
5.8g
Total carbs
3.2g
Net carbs
0.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Do I need toothpicks to secure the bacon?
I always use toothpicks. Without them, the bacon can unravel as the fat renders and it shrinks. I push a toothpick through the center of each wrap before air frying. Just remember to pull them out before serving.
How long do I air fry bacon wrapped avocado, and how do I know it is done?
I cook mine at 400 degrees for 6-8 minutes. The bacon is done when it looks golden brown and feels firm to the touch, usually around 7 minutes for me. I check at 6 minutes and go from there. I have also tested 380 degrees for 10-12 minutes, but 400 is faster with the same crunch.
Should I pre-cook the bacon before wrapping?
No, I wrap raw bacon straight around the avocado slices. Thin cut bacon crisps completely in 6-8 minutes at 400 degrees, right as the avocado warms through. Bacon that is already cooked turns stiff and will not wrap around a slice.
Can I make these ahead of time?
I've wrapped them the night before and kept them in the fridge on a sheet pan. They air fry perfectly the next day. I wouldn't freeze them though because the avocado texture changes once it thaws.
Rubbed the bacon with smoked paprika before wrapping and the smell when the basket opens is insane. Smokiness against that creamy center, yeah, this is it.
Made these as a snack last weekend and the bacon crisped up really nicely at 6 minutes. My only note is that my avocado slices were on the thicker side and they came out a little warmer than I wanted inside, almost too soft to hold their shape. Worth slicing thinner than you think, maybe closer to half an inch. The salty crispy outside with that creamy center is genuinely good, just wish I’d figured out the thickness thing on batch one instead of batch two.
We’ve got about 12 people coming over Saturday and I’m planning to make these as a starter while dinner finishes up. The recipe makes 8 servings from 2 avocados, so I’d need to triple it. My air fryer basket is decent but not enormous, so I’ll be running a few batches back to back. Does the 6-8 minute time at 400 hold consistent across batches, or does it need a small adjustment once the basket’s already hot from the previous round? Also wondering if I can wrap them in the bacon an hour or two ahead of time, or does the avocado start browning once it’s sliced and sitting.
Hot basket runs a little faster. Second batch I check at 5 minutes instead of 6, especially back to back. And the bacon covers the cut sides so browning isn’t really an issue – wrap them an hour ahead, sheet pan in the fridge with toothpicks in, you’re good.
Talked myself out of this for months. Avocado plus high heat usually means gray mush. Finally made it Sunday. Inside stays totally creamy at eight minutes, bacon goes properly crisp. Only thing: next time I’m grabbing thicker cut because the regular stuff gets chewy where it overlaps.
Add 2-3 minutes if you go thick cut. The overlap spot takes longer to crisp otherwise. I still reach for thin because it wraps tighter, but thick is worth a try.
Never thought to put avocado in the air fryer but these came out with this almost crackly bacon crust while the inside stayed completely creamy. Do you ever make these with thick-cut bacon, or does the timing need adjusting at 400?
Yeah, add 2-3 minutes at 400. Thick cut still crisps, just takes longer at the seam. Thin cut is my preference because it wraps tighter and gets crunchier all the way around.
