Whisk well to combine your almond flour, garlic powder, sea salt, and pepper in a shallow dish.
Add beaten eggs to another shallow bowl.
Place Panko crumbs in another shallow dish.
Dredge avocado wedges first in your almond flour mixture, eggs, and then Panko crumbs, lightly pressing to adhere.
Spray or brush avocado oil on your air fryer basket to prevent sticking then gently place your avocado wedges into the basket without touching as they need their space to crisp up.
Cook at 400 degrees f. for 7-8 minutes, flipping wedges halfway through cooking. They are done when they are crispy and golden brown.
If you don't have an air fryer, you can bake your avocado wedges in a preheated 350 ̊degree f. oven for 10-12 minutes, flipping once, until they're crispy and golden brown.
While the wedges cook, prepare your dipping sauce. Whisk together mayo, lemon juice, sea salt, and minced garlic in a small bowl. If you like it spicy add a drop of hot sauce or Sriracha.
Serve avocado wedges while hot with your dipping sauce and enjoy!
Cooked avocado wedges don't store very well, so only cook as many as you're planning to eat.