Super Easy Low Carb Fried Avocados

As I started my breakfast this morning, I remembered my avocados in the fridge. I am the WORST when it comes to using avocados before they go bad. Luckily when I pulled mine out it was ripened to perfection. I love eggs paired with avocados! In fact, one of my all time recipes is a Baked Egg In an Avocado. However, I typically just slice up a half (save the other half for another day) and throw on some salt and eat it along side my eggs, but I wanted to try a little something different today. I've seen recipes for "avocado fries" floating around on the web lately, but most recipes call for flour or panko, which are both "no way's" in the low carb world. I've also seen low carb recipes that call for coating in egg and heavy cream first and then using shredded cheese, crushed pork rinds, or almond flour. Those are all well and fine i'm sure, but as usual my mind started working on how I could simplify it AND and keep it lower in carbs. The result...yummy low carb fried avocados using just 1 ingredient!


Directions 
1. You'll need to peel and slice your ripe (but not brown or mushy) avocado. 

2. Salt or season them now and then gently press or roll your slices in Flaxseed Meal, (aka ground or milled flaxseed.)
*See note at the bottom

3. Then fry your avocados in a bit of oil on medium/high heat. I use refined organic coconut oil as a healthier option and also because it's refined, it can handle higher heat. Let it fry on one side for a minute, then flip over. They brown quickly so watch carefully! 

4. Place on paper towel to cool and sprinkle on a bit of salt (if you didn't before you breaded them with the flax).

Done! 

*Note: I use Bob's Red Mill Organic Golden Flaxseed Meal which has 1 net carb and 0 sugar per serving (2 tablespoons.) This serving size and net carb count is typical for most ground or milled flaxseed.  

Happy Low Carbing ya'll!