Description
Crispy keto tempura batter brings Japanese-inspired magic to low-carb dining, offering a guilt-free crunch that delights health-conscious cooks. Elegant seafood and vegetables shine through this light, golden coating that lets you savor classic flavors without compromising nutritional goals.
Ingredients
Scale
Main Ingredients:
- ½ cup almond flour (or ¼ cup almond flour + ¼ cup coconut flour for extra crispiness)
- ¼ cup unflavored whey protein isolate
- 1 large egg
- ½ cup sparkling water (chilled)
Dry Seasonings:
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
Oils:
- 1 tablespoon avocado oil (or olive oil)
- ½ cups avocado oil or coconut oil (for frying)
Instructions
- Combine the dry ingredients in a mixing bowl, thoroughly blending almond flour, whey protein isolate, baking powder, salt, and garlic powder to create a uniform mixture.
- Create a well in the center of the dry ingredients and crack the egg into it. Pour in sparkling water and oil, then vigorously whisk until the batter becomes smooth and develops a light, frothy consistency.
- Allow the tempura batter to relax and settle for a brief period, which helps the ingredients meld and creates a more delicate texture. During this time, prepare your frying setup by heating oil to the optimal temperature.
- Gently dip your chosen vegetables or proteins into the batter, ensuring a thin, even coating that will create a crisp, delicate exterior when fried.
- Carefully lower the batter-coated ingredients into the hot oil, maintaining a consistent temperature to achieve a golden, crunchy finish without absorbing excess oil.
- Remove the tempura items using a slotted spoon or spider strainer, allowing excess oil to drain back into the frying vessel. Place on a wire rack or paper towel-lined plate to maintain crispness.
- Serve immediately while the tempura remains hot and crispy, potentially accompanied by a light dipping sauce to enhance the overall flavor profile.
Notes
- Swap almond flour with coconut flour for a different nutty flavor profile, adjusting liquid amounts slightly to maintain batter consistency.
- Ensure sparkling water is very cold to create extra crispy tempura coating that stays light and crunchy when fried.
- Test oil temperature with a small batter drop – it should sizzle immediately and float to the surface, indicating perfect frying heat around 350-375°F.
- For dairy-free version, replace whey protein isolate with unflavored pea protein powder or collagen peptides to maintain batter structure and protein content.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snacks, Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 203
- Sugar: 1 g
- Sodium: 173 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 37 mg