Eggplant fries

Crunchy. Salty. Dippable. These fries are low-carb's answer to both "eat your vegetables," and "keep everybody happy." Before you know it, the kids will be asking for eggplant. Who knew?
Crunchy. Salty. Dippable. These fries are low-carb's answer to both "eat your vegetables," and "keep everybody happy." Before you know it, the kids will be asking for eggplant. Who knew?


8 servingservings
  • 2 2 eggplant
  • 2 cups 475 ml almond flour
  • 1 teaspoon 1 teaspoon cayenne pepper
  • salt and pepper
  • 2 2 eggeggs
  • 2 tablespoons 2 tablespoons coconut oil spray


Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Peel eggplant and cut into french-fry shapes. Set aside.
  3. In a shallow bowl, stir together the almond flour, cayenne pepper, salt, and black pepper. Place the eggs in a separate bowl and whisk until frothy.
  4. Dip the eggplant pieces into the egg, then into the flour mixture, then back into the egg, and back into the flour mixture.
  5. Place the coated fries on a greased cookie sheet, and drizzle with melted coconut oil.
  6. Bake for 15 minutes or until crispy and brown.


These fries freeze well! Make a huge (quadruple?) batch and pop the extras into a couple of Ziplock bags, post-coating but BEFORE you bake them. A perfect, oven-ready side to pair with almost any meal on some future busy night.

And don’t forget a creamy, low-carb dip, like our Chipotle Mayonnaise, Tzatziki, or Ranch Dip.

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.


  1. Anne
    Two family members have serious nut allergies. What is the best low carb replacement for the almond flour to achieve the crispy coating?
    Reply: #2
  2. Cheryl
    People often use crushed pork rinds for crispy coatings.
  3. Helen
    Would these work in an airfryer?
  4. Linda
    Yes! Dry, hot air will make the pork rind coating, even better than an oven would.
  5. David
    Eggs and flour were used up with half an eggplant. After cooking tuned into big gloppy mess.
    I ended up putting the cooked product in a baking dish, covered with Marinara sauce and parmesan and baked. That turned out great! But I'd like the "fries". Any suggestions?
  6. Linda
    Any ideas for a low carb, nut free and vegetarian replacement for almond flour? Thanks in advance.
  7. Rona
    David, I agree it was a much anticipated recipe but a total disaster, I got about one third of an eggplant coated and was left with a gloopy mess too. Not only that I had peeled and cut up two eggplants (expensive) and wasted them because I do not know of any way to store them that would stop them from browning. Very disappointing. This recipe could do with a video showing how to make it.
  8. Robin
    I had the same problem as David and Rona. Too bad...
  9. 1 comment removed
  10. Pam T
    I used one eggplant and one egg. I beat the egg a bit and poured it right on the eggplant. Then I did the same with the almond flour,salt and pepper. It was a bit messy but I poured the eggplant onto a baking sheet with parchment paper, spread them out and baked it at 400 degrees. I checked at 15 minutes and they weren't done so I continued to check every 7-10 minutes. I think it was closer to 45 minutes but they were really good, nice and brown and dry in the middle. I turned them over once I saw that the bottoms were browning. I didnt add the coconut oil until I was ready to flip them. We both liked them.
  11. Tracie
    I would really like to know how so many people gave this five stars? Did they even read the recipe?

    Mine are in the oven. Man, I am thankful I read the comments before I started final assembly. I ended up deciding to roast most of the eggplant the way I usually do (olive oil, pepper, garlic salt). I tried making 1/4 of a recipe using 1/2 of an eggplant. I started with 1/2 cup almond flour, hoping to cover 1/2 of an eggplant. Nope. I/2 cup was obviously going to be nowhere near enough and by now I was thinking this could become an expensive mistake. So I made a few as per directions. Then I started rolling the "fries" first in coconut flour, then the egg, then the almond flour. That seemed to work a LOT better. Before I had used up 1/3 of the eggplant, there was no almond flour left, almost no egg, and I said "screw it" and just used egg and coconut flour.

    They've been in the oven 1/2 hour and they're definitely not crispy or browned yet. I'm giving them another 20 minutes before I call this experiment utterly failed. But the recipe as written? 1 star.

  12. Anthony
    I took my time with this recipe, did not try to rush the process and did the following (which led to perfect eggplant fries):
    1. I set aside half of the 'breading' mix once it had been prepared;
    2. I used one hand for dipping the eggplant fries in egg, and the other for dropping the fries onto the breading mix - and I rinsed my fingers now and again if they became too sticky;
    3. When the first batch of breading mix became used up or not suitable anymore for breading, I used the rest that I had set aside.
    I used an entire eggplant and even had different sized fries. I had about 30 fries in total.
    They all came out perfect after no more than 20 minutes baking (and I had even forgotten to drizzle butter on them until late in the baking). Great recipe. I will make it again. I took photographs of my steps in the process and the final result. I wish I could upload them to show you.
  13. Lori
    Huge goopy mess. Wish I’d read the comments first. Wasted 3 cups of almond flour!! No flavor and came out so dry!
  14. Kars
    They were ok but agree with everyone regarding the egg and almond flour ratio. If you're using 2 egg plants use 4 eggs and 4 cups of almond flour. I ran out of mix and just ended up making plain fries with no coating and honestly liked them much better (even though they drooped a bit).

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