Although traditional french fries are not low-carb or keto friendly, that doesn’t mean that we need to give up on them completely – we just need to get creative!
Can I have French Fries on Keto?
Traditional french fries are made from high-carb potatoes (or sweet potatoes). Thus, they are typically not a keto-centric food.
Are these French Fries crispy?
Yes, but not as crispy as a really crispy french fry. Contrary to what you would believe, the darker these fries get in color does NOT mean they will be crispier. In fact, they will simply taste burnt. Once your fries reach that light golden color on all sides, they’re ready to eat and should be crispy enough!
What if I want them REALLY crispy?
Corn starch. “THAT’S NOT KETO!” you say? We’re only adding 4g of carbs, so it’s up to you whether this fits within your macros. If you’re more low-carb than you are keto, I definitely recommend adding the corn starch as it will add that extra crispiness that reminds us of the traditional french fries. But if you want them even crispier, there’s not much we can do without adding more carbs.
What are these Keto Fries made of?
These fries are made from almond flour, water, and the key ingredient: konjac powder.
Does shape matter?
Not really – just find a shape that suits you and dont make them too thin so that they dont fall apart as youre handling them while raw.
What oil works best?
Any! I tried these with extra virgin olive oil, beef tallow, and duck fat. Extra virgin olive oil tastes like a standard french fry, while the tallow will remind you of McDonald’s golden arches with the smell and taste off the tallow. But if you want something super decadent, duck fat is the way to go. If you’ve never had duck fat fries, you’re missing out!
Can I substitute the konjac powder?
Also known as glucomannan powder, this ingredient is the key to holding this recipe together. In a pinch, you can substitute xanthan gum for the konjac powder, but it will not be the same! Xanthan gum has a really bad habit of soaking up a lot of oil, which will lead to soaked fries that are more oil than fries, thus, I highly recommend obtaining some konjac powder. I tried xanthan gum, gelatin, guar gum, and just plain old water – none had the magic to keep the fries together as well as not inflating it like a balloon.