aka : There is a God…
One of life’s pleasures in undoubtedly the humble french fry, or chips as we like to call them in Australia and my native England.
The trouble is potato is definitely off the menu when it comes to eating low carb. They are basically little balls of reformatted sugar.
Part of making living low carb a long term thing or sustainable as the cool kids call it, is to find close alternatives that are safe and give you a way to satisfy a carby craving without the carb and sugar content.
So far I’ve written down my solutions to Pizza, Ice Cream and Chocolate Cake and now I’m turning my attention to fries.
I’ve spent a lot of time on Keto Youtube where there are a ton of different fake fries options, but this one is my favorite by a long way.
The result is a crispy outside, with a light fluffy interior. They stay crispy for longer than potato fries and are my new favourite thing.
Low Carb French Fries Recipe
Low Carb French Fries – The Ingredients.
- 50g (1.8oz) Coconut Flour
- 15g (3 Teaspoons) Xanthan Gum
- 1/3 Cup Shredded Cheese (Soft Parmesan / Mozzarella / Cheddar) most work fine.
- 100ml (7 Tablespoons) Hot Water
Low Carb French Fries : Recipe Instructions
Put the coconut flour, cheese and xanthan gum into a mixing bowl and give it a good stir.
Add the hot water, mix with a fork until it starts to form a dough, then get your hands in there and knead the dough ball until it’s quite firm.
You don’t need to knead it like traditional dough because there is no gluten to stretch out, so a minute or so is fine.
Leave it to cool down, the fridge is good or the freezer if you are as impatient as I am. The dough firms up as it cools which makes it easier to cut.
Roll out the dough until it’s quite thin (3-5mm) then slice into thin strips.
It will look more like Linguini pasta at this point.
Now heat up some olive oil in a frying pan and carefully drop the strips into the hot oil. I leave a gap in between each strip as they will stick together if touching. This may require you to cook them in batches depending on the size of your frying pan.
I haven’t got a deep fat fryer, but I’m guessing you could use that if you have one – stick with lard or tallow though. Veg and seed oils should be avoided.
They don’t take long to cook. When you see the sides going golden, flip the fries and cook the other side.
Once cooked, I usually place them on some kitchen roll to let the excess olive oil drain off and then serve them with something interesting:
Thats it. Super simple and delicious, low carb, keto friendly and worth the minimal effort it takes to make them.
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