Keto Tempe Mendoan
Satisfy your cravings for a crispy, savory snack with this Keto Tempe Mendoan—a low-carb twist on the traditional Indonesian favorite. Made with nutrient-rich tempeh and a batter of coconut flour, almond flour, and creamy unsweetened coconut milk, this dish is infused with aromatic garlic and turmeric for bold, flavorful bites. Lightly fried to golden perfection in healthy avocado or coconut oil, these keto-friendly fritters are perfect for guilt-free indulgence. Garnished with fresh green onions and served warm, Keto Tempe Mendoan pairs beautifully with a spicy mayo or sambal oelek for an irresistible appetizer or side dish. Quick to prepare and packed with plant-based protein, it's an ideal addition to your low-carb meal rotation.
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Ingredients
- 200 grams tempeh
- 3 tablespoons coconut flour
- 3 tablespoons almond flour
- 100 milliliters unsweetened coconut milk
- 1 large egg
- 1 teaspoon garlic powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 200 milliliters cooking oil (preferably avocado oil or coconut oil)
- 2 stalks green onions (finely sliced)
Directions
Step 1
Slice the tempeh into thin rectangular pieces, about 0.5 cm thick. Set aside.
Step 2
In a mixing bowl, combine coconut flour, almond flour, garlic powder, turmeric powder, salt, black pepper, and half of the sliced green onions. Whisk together until well mixed.
Step 3
In another small bowl, beat the egg and mix in the unsweetened coconut milk. Slowly pour this wet mixture into the dry ingredients while whisking until a smooth batter forms. The consistency should be slightly thick but pourable. Adjust with a small amount of additional coconut milk if too thick.
Step 4
Heat the cooking oil in a frying pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil—it should sizzle immediately.
Step 5
Dip each tempeh slice into the batter, ensuring it's fully coated, and gently place it into the hot oil.
Step 6
Fry the tempeh slices in batches to avoid overcrowding the pan. Cook each piece for about 2-3 minutes on each side, or until golden brown and crispy.
Step 7
Once cooked, remove the tempeh slices from the pan and place them on a plate lined with paper towels to drain any excess oil.
Step 8
Garnish with the remaining sliced green onions and serve warm. Optionally, pair it with a keto-friendly dipping sauce, such as spicy mayo or sambal oelek.
Nutrition Facts
| Serving size | (641.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2506.1 |
| Total Fat 244.9g | 0% |
| Saturated Fat 35.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2548.0mg | 0% |
| Total Carbohydrate 41.1g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 3.9g | |
| Protein 55.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 485.8mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1177.3mg | 0% |
Source of Calories