Keto French Fries
Published November 22, 2020 • Updated March 9, 2026
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These almond flour French fries are the closest thing to fast food fries I've found on keto. From the golden crispy outside to the soft potato-like center, these low carb french fries will have your family begging for burger night. No peeling, no fuss, and you can freeze them for later.
I stopped missing fries the day I figured out this recipe. Between keto roasted potatoes and these almond flour fries, my side dish rotation is covered.
These are the best fries I have ever made on keto. The recipe started with Heavenly Fan’s vegan almond flour fry concept on YouTube. I took her foundation and added potato extract plus a few seasoning tweaks to get that authentic fry flavor.
From appearance to texture to taste, these golden brown fries are the closest thing to the ones you grab at a drive-through window. They remind me of McDonald’s fries with their crispy exterior and soft, pillowy inside. I dip mine in sugar-free ketchup or ranch and serve them next to whatever burger I’m making that night.
How these keto fries differ from other low carb fry recipes
Before I landed on this recipe, I tried every vegetable-based fry option out there.
Jicama fries take effort to peel and prep, and they have a slightly sweet flavor that never quite tastes like a real fry. I still make my garlic parmesan jicama fries sometimes, but they’re a different thing entirely.
Turnip and rutabaga fries go bitter on you, especially if you pick large ones.
Zucchini fries get soggy within minutes. The only way to keep them crispy is loading on breading, and at that point you’re eating breading, not fries.
Avocado fries are crispy on the outside with a soft interior, but they need to be eaten immediately.
These almond flour fries don’t require any peeling and only take a few minutes of hands-on prep. The dough comes together fast, you roll it out, slice it into strips, and fry. Plus you can freeze them. I keep a bag in my freezer at all times so I can have fries on my plate any night of the week.
What readers are saying
“Fries are my weakness!!! I absolutely needed to find a keto replacement for these. The added salt and potato extract were exactly what this recipe needed, for me at least. Made these today and they were so delicious!!!!”
➥ from YouTube subscriber @agriff624
Why these are the best low carb fries
I have tested more keto fry recipes than I can count, and this one wins. The almond flour creates a dough that fries up with a crispy golden outside and a soft, almost potato-like inside. That texture is what sets these apart from every vegetable-based fry I’ve tried.
The real secret is the potato extract. I tested batches with and without it, side by side, and the difference is night and day. Without it, you get a decent almond flour stick. With it, you get something that actually smells and tastes like the real thing. My whole kitchen smells like a fast food restaurant when I’m frying a batch.
I fry mine in olive oil over medium heat until they’re golden on all sides. They come out of the oil slightly soft but crisp up within a couple of minutes as they rest. That’s normal. Don’t taste-test one straight out of the pan or you’ll think something went wrong. Give them a minute on the cooling rack, then try one.
If you want to bake or air fry them instead, both work. I prefer frying for the best texture, but the air fryer at 400 degrees for 6 minutes gets you close with less oil.
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Ingredients
100 g almond flour (1/2 cup + 1/3 cup) -
1 tablespoon xanthan gum
-
1/2 teaspoon salt
-
6 tablespoons hot water
-
20 drops mashed potato flavor drops, optional
-
olive oil for frying
Step by Step Instructions
Step by Step Instructions
Whisk ingredients
In a small bowl, whisk together almond flour, xanthan gum and salt.
- 100 g almond flour (1/2 cup + 1/3 cup)
- 1 tabelspoon xanthan gum
- 1/2 teaspoon salt
Mix & knead
Mix in hot water and flavor extract if using. Knead together with hands until combined.
- 6 tablespoons hot water
- 20 drops ashed potato extract (optional)
Flatten the dough
Place dough in between two sheets of parchment paper and roll out to a 1/4 inch thick using a rolling pin. Slice dough into small strips. Try to get them as thin as possible, around 1/8 to 1/4 inch thick.
Freeze
Lay strips of dough onto a parchment lined baking tray and stick in the freezer. Once frozen, remove the fries from the tray and store in freezer safe bag in the freezer. Proceed with directions below to cook from frozen.
Frying instructions
To a large skillet, add enough olive oil to cover the fries as they cook. Let heat over medium heat. Once the oil is heated, add a single layer of fries to the oil and let them cook until golden brown on all sides. Turn them to cook all sides. Remove from the oil and onto a paper towel lined plate. Sprinkle with additional salt if needed.
- Olive oil
Baking instructions
To bake, spread french fries out in a single layer onto a baking tray. Spray the fries with olive oil. Bake at 400 degrees for 10 to 12 minutes
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
How many fries can I have on keto?
Traditional potato fries have about 1.8 grams of carbs per fry, so even a small handful puts you near your daily limit. With my almond flour fries, a full serving (about 10-12 fries) comes in at only 2.5g net carbs. I eat a whole serving alongside my burger without thinking twice about it.
Can I use coconut flour instead of almond flour?
I've made these with coconut flour and it works, but you need way less. Coconut flour absorbs so much more liquid that you only need about 3 tablespoons (50 grams) instead of the full amount of almond flour. I've also tried a 50/50 blend of coconut and almond flour and liked the result. Just avoid mixing in hazelnut flour. I had a reader try it and the hazelnut flavor fights the potato extract.
What if I don't have potato extract?
You can still make these without it and they'll taste good, but I'm going to be honest, the potato extract is what takes them from 'decent almond flour sticks' to 'actual fries.' If you're waiting for it to arrive, try butter extract (1/4 teaspoon max) or add 2 tablespoons of instant mashed potatoes to the dough. A reader tipped me off to the instant potato trick and it's surprisingly effective.
Can I make these keto fries in an air fryer?
I've made them all three ways: fried, baked, and air fried. My ranking is fried first (best texture and flavor), air fryer second (400 degrees for 6 minutes), and oven third (400 degrees for 10-12 minutes). The air fryer gets you close to fried results with less oil. Spray them lightly with olive oil before air frying and spread them in a single layer so they crisp evenly.
How do I reheat frozen keto fries?
I cook mine straight from frozen, no thawing needed. For frying, I drop them right into hot olive oil and they cook up just like fresh ones. For the air fryer, I do 400 degrees for about 7 minutes from frozen. They actually hold their shape better when cooked from frozen because the cold dough firms up in the hot oil before it has a chance to soften.
What oil temperature should I use for frying?
I aim for 350 to 375 degrees. I don't use a thermometer every time anymore. Instead, I test with a small scrap of dough first. If it sizzles and floats up right away, the oil is ready. If it sits at the bottom or barely bubbles, I give it another minute. Too hot and the outside burns before the center sets. Too cool and they absorb oil and turn greasy.
What dipping sauces go with these fries?
I usually reach for sugar-free ketchup or my homemade ranch. Those two cover most burger nights at my house. When I want something different, I mix mayo with a squeeze of sriracha for a spicy dip, or I do a simple garlic aioli (mayo, minced garlic, lemon juice). My kids prefer plain ketchup. I've also dipped them in mustard when I'm keeping it simple, and that works better than you'd expect with the potato extract flavor.
Can I use a different oil besides olive oil?
I've tested these in olive oil, lard, and avocado oil. Olive oil gives the best flavor, hands down. It's what gives them that specific fast-food-fry taste. Avocado oil works fine but the flavor is more neutral. Lard is my second choice when I'm out of olive oil. I haven't personally tried beef tallow but a few readers have mentioned wanting to, and I think it would work well given how close these taste to fast food fries already.
First time making anything deep fried on keto and I genuinely wasn't sure almond flour could crisp up like that. They got golden and the inside had this soft, almost potato-like bite that I did not see coming. What temp do you usually heat the oil to? I think I guessed right but want to nail it next time.
350 to 375 is the range. I usually test with a small scrap of dough first. If it sizzles and floats up right away, you're there.
My son is the one in the house who calls out keto substitutes the second they don't match. He ate these without commentary, which for him is the highest possible praise. I think the freeze step is doing more than people realize. Keeps the shape when they hit the oil instead of going limp, and you get actual crunch instead of the soft texture I keep getting from other almond flour recipes.
When the one who always notices doesn't say a word, you've got it. That's the bar.
I've made at least four other keto fry recipes trying to find one worth keeping. Most of them either fall apart in the oil or taste like you're eating a battered cloud. Freezing the dough strips before frying is what makes these work. The outside goes golden and the center has actual give to it, not that spongy almond flour texture I've come to dread. These are the ones I'm sending people to now when they ask.
The freeze step is the one I won't skip. Tried same-day once just to see and they held up but the texture wasn't the same - that firmness in the center comes from the cold going into the hot oil. Glad these are the ones.
Your video helped me finally nail the texture on these, I think the trick is really getting that dough flat enough before freezing. Made my fourth batch last night for burger night and they're so crispy on the outside with that soft center that actually feels like a real fry. My husband keeps asking when we're doing burgers again, which is basically the highest praise in this house.
The thickness really does make or break them. I go for 1/4 inch max, any thicker and the center stays too soft. Your husband's got the right idea about burger night.
HOW in the world have i missed this recipe? I have long said that my downfall on Keto is fries. I made myself wait two days after I read this recipe because I wanted to get the potato flavoring and I am SO glad that I did! These are remarkable! I made a batch to freeze so I could wait until the husband got home from work and I would add them to dinner. . of course I had to "test" them. He's not home yet and I have to make another batch. LOL One million thank yous and one million stars!
Ha! The test batch never makes it to dinner around here either. The potato flavoring really does make them, worth the wait.
I made these yesterday and they were amazing! The only change I made was adding 2 tablespoons instant potatoes to the mix and Wow! Amazing! I also salted the dough before cutting into strips.
Instant potatoes in the dough, that's smart. Haven't tried that but it makes sense for flavor and probably helps with texture too. Salting before cutting is interesting, I usually just hit them with salt after frying but your way would get it more even.
Allergic to almonds so tried 1/2 cup Coconut flour and 1/3 cup Hazelnut flour because i thought all coconut flour might be too sweet. Did the extract and salt, xanthum gum… fried in olive oil. Made sugar free ketchup (delish!)
Fries looked perfect but inedible.😔
Flavor and inside texture (outside nice crunch) WAY off. Hope this helps someone.
Coconut flour absorbs way more liquid than almond flour - you'd only need 3 tablespoons max, not 1/2 cup. The hazelnut flavor also fights the potato extract. I've had better luck with all coconut flour for this recipe.
Getting ready to make these and was wondering why you place them in the freezer before cooking!?!?!
That is only if you want to freeze them though. If you don't want to freeze for later, you don't have to freeze the fries before cooking
Oh my gosh, just when I thought I couldn't look at another spec of almond flour again. I almost didn't make these because it seems like everything I make just tastes like almond in a different shape. The mashed potato flavouring makes all of the difference in the world. This isn't just great, it's my all-time favourite keto recipe. With a plate of french fries every now and then, I can stay keto. Thank you soooooo very much for this.
The potato flavoring really does make them. I tested batches with and without and it's night and day. Worth ordering if you don't have it.
I wonder if anyone has tried swapping the flours for Pork Panko (ground pork rinds) in this recipe. It seems like it should work. May even add extra crispiness.
I find that I feel much healthier limiting plant-based foods and sticking to animal-based foods as much as possible.
Haven't tried pork rinds for this one. The xanthan gum binds the almond flour into a moldable dough, and crushed pork rinds don't work the same way without egg or cheese to hold them. You'd end up with crumbles, not fries you can shape and fry.
I haven't watched Heavenly's version, but I imagine that she may have let the dough sit if she used coconut flour, as it takes time for it to absorb the liquid completely.
Just made these w/coconut flour and popped some in the freezer! Hubby will be excited as he's always asking for fries! :)
Coconut flour needs that rest. The dough starts loose and firms up as it absorbs. Bet he loves that fry stash.
I just made a batch of these fries after watching Wes at Highfalutinlowcarbs’s video where he mentions your recipe where you added the potato extract to Heavenly Fans recipe. I just happen to have the extract on hand so wanted to give your recipe adaption a try. And just Wow!!! They were delicious. It reminded me of the fries at some fast food chain that are lightly battered and pillowy soft on the inside. These will definitely be a keeper. I also love that you gave Heavenlyfan the credit for the original recipe, but made your own adaptions. Thanks so much for sharing such great recipes.
Wes is great for finding recipes worth trying. Heavenlyfan's base dough deserves the credit - I just dropped the potato extract in and it clicked. Pillowy soft on the inside is exactly what I was going for with those drops.
These are amazing, and I’m so grateful to you for figuring them out. I’m not keto, but my daughter is, and it was so much fun treating her to French fries!
OH MY ?!!! These are so good!! I cut mine thin as I like the extra crunch. I added my potato extract and goodness gracious I was in FF heaven. I let my dough ball rest for 15 min and it was super easy to roll out in between parchment, fried those lil darlings up and portioned them out (44÷4) I tested one after pulling my first batch out and added a lil more pink salt/garlic seasoning (will add a whole tsp next time as well as 5 additional drops) also will add my fav. Real potato seasonings (onion/garlic powder) This passed my picky teen approval ?
Thank you so much for sharing! ?
Thin cuts are better for crunch, the edges get almost crackly. That 15 min rest is something I do too but never put in the notes.
I substituted the hot water with sparkling soda/mineral water and it made them extra light and fluffy inside ?
Ooh that's smart. Sparkling water adds air to the dough which explains the lighter center. I'm going to try that on my next batch.