Keto Avocado Fries in the Air Fryer
Published January 26, 2020 • Updated February 24, 2026
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I coat thick avocado slices in a crispy pork rind and almond flour breading, then air fry them until they crackle on the outside and stay creamy inside. This low carb side dish is my go-to for burger night.
I started making these because I wanted a crispy side dish that actually felt like fries, not a sad imitation of the real thing. The pork rind and almond flour breading is what makes them work. It crisps up the way regular breadcrumbs never could, and the avocado inside stays rich and creamy without turning to mush.
The trick I figured out after testing this a bunch of times: use avocados that are slightly underripe. If they’re fully soft, the slices fall apart during breading. You want firm enough to hold a clean 1/4 inch slice, with just a little give when you squeeze. That firmness keeps everything intact through the double coating process and the high heat.
I double-coat each slice: almond flour mixed with cajun seasoning first, then egg wash, then seasoned ground pork rinds. The cajun blend adds a warmth you won’t get from plain breading, and the double layer means the coating actually sticks instead of sliding off during cooking. Into the air fryer at 400 degrees for about 12 minutes total, flipping halfway through. The edges get golden and almost crackle when you bite in. A light spray of avocado oil right before they go in makes a real difference in how evenly everything crisps up.
At 1.9g net carbs per serving, these fit comfortably into a keto day. But honestly, that’s not why my family keeps requesting them. To them, this is just a good side dish. We serve them next to hamburger buns stuffed with smash burgers, or alongside fried pickles for a full appetizer spread when we have people over. The combo of creamy avocado inside a crispy shell next to a burger is the kind of meal that makes you forget you’re eating low carb.
If you’ve made my French fries, you know I take the crispy factor seriously. These avocado fries hit differently though. The avocado adds a richness that root vegetable fries just can’t match. I’ve also served them alongside jicama fries for a two-fry platter, and it went over better than I expected.
The whole process takes about 20 minutes from slicing to eating. Most of that is cooking time, and you can do it in batches if your basket is smaller. Prep is maybe 5 minutes once you get the three breading bowls lined up on the counter. I work assembly-line style, coating all the slices before any of them hit the heat. It’s the kind of side I make on a weeknight without thinking twice about it.
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Ingredients
2 whole avocados -
1/2 cup almond flour
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1 teaspoon cajun seasoning
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1/2 teaspoon salt
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3 eggs
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2 tablespoons water
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2 cups ground pork rinds
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1 teaspoon garlic powder
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1/2 teaspoon cayenne pepper
Step by Step Instructions
Step by Step Instructions
Slice avocado into fries
Slice your avocados into 1/4 inch slices.
Prep your three bowls
Prepare three dipping bowls for coating your avocado fries. In bowl 1, mix together almond flour, cajun seasoning, and salt. In bowl 2, whisk together eggs and water. In bowl 3, mix together ground pork rinds, garlic powder and cayenne pepper.
First, dust
Dip each avocado slice into the almond flour mixture just to coat the outside. Work in batches.
Then, dip
Dip each almond flour coated avocado slice into the egg wash and shake off the excess.
Then, dredge
Dip the avocado slice into the pork rind mixture. Repeat with remaining avocado.
Air fry
Place a layer of breaded avocado fries in the basket in the air fryer. Spray the avocado with avocado oil or olive oil. Turn air fryer to 400 degrees and air fry the avocado fries for 6 minutes. Flip and continue to air fry for an additional 6 minutes. Once done, remove the fries from the basket and repeat with other breaded avocado slices.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use coconut flour instead of almond flour?
I've tested this with coconut flour and it works, but you need way less of it. Start with about 1/4 of the amount you'd use for almond flour because coconut flour absorbs so much more liquid. The texture is slightly different, a bit more delicate, but it holds together and crisps up fine. I add an extra pinch of cajun seasoning when I use coconut flour because it mutes the spice a little.
What can I use instead of pork rinds if I don't eat pork?
My preference for a pork-free version is finely crushed sunflower seeds mixed with a little parmesan. The parmesan adds that savory, salty layer you'd otherwise get from the pork rinds. I've had readers try hemp hearts too, and they work for crunch. Just season well with the garlic powder and cayenne from the recipe so you don't lose the flavor.
Can I freeze these for meal prep?
I've frozen the breaded slices before cooking and it works well. Lay them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. They keep for up to 3 months. When you're ready, cook them straight from frozen and add 2-3 extra minutes to the cook time. I don't recommend freezing them after cooking because the breading gets soggy when it thaws.
Can I bake these in the oven instead of air frying?
I've done both. The oven works, but you lose some crunch. Bake at 425 degrees on a wire rack set over a baking sheet, flipping halfway, for about 15-18 minutes. The wire rack helps circulate air underneath so the bottoms don't get soggy. I still prefer the basket method because the coating gets noticeably crispier, but the oven version is solid if that's what you have.
How long do leftovers last in the fridge?
About 2-3 days in an airtight container. The breading softens overnight but crisps right back up when reheated at 400 degrees for 3-4 minutes. I wrap mine in a layer of foil inside the container to keep moisture off the coating. Honestly though, they're best fresh. I usually only make as many as we'll eat in one sitting.
What dipping sauces go best with these?
I serve them with ranch most of the time, but they're also great with chipotle mayo or a smoky BBQ sauce. My family's favorite combo is ranch with a squeeze of lime juice mixed in. The acid cuts through the richness of the avocado, and the ranch pairs with the cajun seasoning in the breading. I've also done a simple garlic aioli when I'm feeling fancy.
How do I keep the breading from falling off?
Two things make the biggest difference. First, make sure your avocado slices are dry before they hit the almond flour. Any moisture on the surface and the coating slides right off. I pat mine with a paper towel after slicing. Second, don't rush the egg wash step. Make sure each slice gets an even coat of egg before going into the pork rind mixture. That egg is the glue that holds everything together.
I had my doubts about avocado fries and now I've made them three times this month!!
Min, three times in a month tracks. Once that creamy inside against the crunchy pork rind crust clicks, the doubt doesn't really come back.
Batch two was when it clicked. Now I just rotate the dipping sauce to keep things fresh.
Mine kept falling apart at the pork rind step, do the avocados need to be slightly underripe?
I did NOT think I was going to like avocado fries. The pork rind crust changed my mind!!
Slightly firm avocados are what makes batch cooking these work. Ripe ones turn soft on reheat and the pork rind coating starts to separate, which I figured out after my first Sunday double batch came out unimpressive on Monday. I set up the three-bowl station, bread all the slices at once, and air fry in two rounds back to back. They hold in the fridge for two days without going soggy. Three minutes at 380 brings the crust back. Ripeness is the tricky part for making this a weekly thing, but once you nail it they're easy to repeat.
do I need to flip them halfway, or does the air fryer do all the work??
The cayenne totally killed the cajun flavor.
Confession: these have been my default burger night side since around Memorial Day, and I've got no plans to stop. The air fryer not heating the kitchen is a big deal in July. One thing I settled into after a few rounds: crush the pork rinds finer than you'd think, almost like a coarse breadcrumb texture, and the breading grips the avocado without the patchy spots. Less drama on the flip.
Yuki, that coarse breadcrumb grind is exactly where I land too. Chunkier rinds leave gaps the egg slides right past, and that's where the patches come from.
That first crackle through the pork rind crust, into something still cool and creamy inside, was not what I expected. I'd skipped this recipe a few times because pork rind breading seemed gimmicky to me (I've done enough almond flour coatings to assume it was just a variation). The three-bowl method is really just cutlet logic, and once that clicked I stopped overthinking it. Pulled mine at 12 minutes because my air fryer runs hot, and the cajun with the cayenne hits way harder against something as mild and fatty as avocado than I thought it would. First time making these and the coating held up way better than it had any right to. Already making a double batch.
Yeah, the cutlet framing is how I think about it too. Once you see it that way the three-bowl step stops feeling fussy. 12 minutes sounds right if your oven runs hot.
accidentally used lemon pepper instead of cajun. not going back.
two passes through the almond flour. breading doesn't budge.
That second pass makes a difference. I started doing it after my first few batches came out patchy on the edges.
Made these last night and the pork rind breading kept sliding off when I flipped them. Should I press it on harder before they go in?
Pressing helps, but moisture is the bigger issue. Pat the slices dry first. Even a tiny bit of moisture makes the coating slide right off.
cajun kick is no joke. reheat in air fryer?
400 degrees for 3-4 minutes gets them right back to crispy. I keep mine in foil inside the container so the moisture doesn't hit the breading overnight.
My son has refused avocado for years, so I kept quiet about what was inside the breading. He snuck half of them off the tray before they hit the table, then asked why burger nights don't always have 'those crunchy things.' The cajun pork rind coating gets all the credit.
Ha, that cajun coating converts avocado holdouts every time. My kids don't ask what's inside either, they just know them as 'the crunchy things.'
Hadn't eaten anything I'd call a fry in two years and then these happened. The pork rind crust actually crunches.
Two years is a long fry drought. Pork rinds are the only coating I've found that actually delivers that crunch and holds it while you're eating, not just for the first bite.
If your pork rind coating keeps sliding off, the avocado is too wet before the almond flour step. Pat each slice dry with a paper towel first. The breading stays put and the crust is totally different.
Yeah, moisture is the culprit every time. Wet avocado and the almond flour just won't grip. Paper towel first, every time.