Keto Classic Tempura
Crispy, golden, and irresistibly light, this Keto Classic Tempura is a low-carb twist on the beloved Japanese dish, perfect for those looking to stay on track with their ketogenic lifestyle. The batter features a clever blend of almond flour and unflavored whey protein isolate, creating a crisp outer layer while keeping the recipe gluten-free and keto-friendly. Using ice-cold sparkling water ensures that each bite is perfectly airy and crunchy. Fried in heart-healthy avocado oil, tender shrimp, zucchini sticks, and vibrant bell peppers are transformed into a delectable appetizer or main course. Ready in just 30 minutes, this dish is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Pair it with a soy sauce drizzle or a keto-friendly dip for an extra punch of flavor!
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Ingredients
- 1 cup Almond flour
- 0.5 cup Unflavored whey protein isolate
- 1 teaspoon Baking powder
- 1 cup Ice cold sparkling water
- 1 large Egg
- 0.5 teaspoon Salt
- 12 large, peeled and deveined Shrimp
- 1 medium, cut into sticks Zucchini
- 1 medium, cut into strips Bell pepper
- 2 cups for frying Avocado oil
Directions
Step 1
In a mixing bowl, whisk together the almond flour, whey protein isolate, and baking powder.
Step 2
In a separate small bowl, beat the egg and add it to the dry mixture. Gradually add the ice cold sparkling water while stirring gently until the batter is just combined. The batter should have a smooth, slightly thickened consistency.
Step 3
Stir in the salt to the batter and set it aside while you prepare the frying setup.
Step 4
Heat the avocado oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Step 5
Pat dry the shrimp, zucchini sticks, and bell pepper strips using a paper towel to remove any moisture, ensuring they will crisp well.
Step 6
Dip each piece of shrimp and vegetables into the batter, coating evenly. Allow any excess batter to drip off before carefully placing them into the hot oil.
Step 7
Fry the tempura in small batches, making sure not to overcrowd the pan. Cook each piece for about 2-3 minutes, turning occasionally until golden brown and crispy.
Step 8
Use a slotted spoon to remove the tempura from the oil and transfer to a plate lined with paper towels to drain excess oil.
Step 9
Serve immediately with a side of soy sauce or keto-friendly dipping sauce of your choice.
Nutrition Facts
| Serving size | (1627.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5538.6 |
| Total Fat 514.6g | 0% |
| Saturated Fat 71.9g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 743.5mg | 0% |
| Sodium 5058.5mg | 0% |
| Total Carbohydrate 65.4g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 20.5g | |
| Protein 186.0g | 0% |
| Vitamin D 68.2IU | 0% |
| Calcium 1024.5mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1833.1mg | 0% |
Source of Calories