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Low Carb Carrot Fries

OMG, so craveable!

Steak Entree

Over the summer, I swear we eat these carrot fries twice per week. They are that good! Made from healthy, inexpensive carrots which are always easy to find, its a quick side dish to go with any meal.


Low Carb Carrot Fries

Serves 2


  • 1 pound carrots (about 10 medium carrots)

  • 2 tbsp tapioca flour

  • 1 tsp sea salt

  • 1/4 tsp black pepper 

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder or 3/4 minced onion flakes

  • 1/2 tsp thyme

  • 1/4 tsp paprika (smoked paprika is great too!)

  • 2 tbsp olive oil


Preheat oven to 450° and line a sheet pan with foil. Over that lay a piece of parchment paper.

  1. Wash and peeling carrots, and cut even sticks that are roughly 4 inches long and about 1/2 inch thick. Move to a large bowl.

  2. Combine tapioca flour and next 6 ingredients through paprika dry mixture in a small bowl *Don't begin the next steps until the oven is heated and you are ready to bake them. If you do it too early the tapioca starch mixture stays soggy and won't turn to "breading".

  3. Sprinkle half the dry mixture over carrots and using a large spoon or spatula, mix together.

  4. Drizzle the oil over and mix again.

  5. Sprinkle the remaining half of dry mix and combine.

  6. Spread the carrots on the prepared pan, not touching each other. and bake 30-35 mins, gently flipping half way through.

This is my twist on the recipe of "Easy Baked Carrot Fries Recipe" from

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