Keto Tempura Vegetables

Delight in the guilt-free crunch of Keto Tempura Vegetables, a low-carb twist on the classic crispy favorite! Perfectly seasoned zucchini, cauliflower, and bell pepper are coated in a light, airy batter made with almond flour, coconut flour, and whey protein isolate, then fried to golden perfection in heart-healthy avocado oil. The secret to its irresistible crispiness? Sparkling water in the batter, which creates a delicate texture without the need for traditional flour. Ready in just 25 minutes, this keto-friendly appetizer or side dish is ideal for any occasion and pairs beautifully with your favorite keto dipping sauces like soy sauce or spicy mayo. Satisfy your cravings in a healthy way while staying true to your low-carb lifestyle!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 cup Cauliflower florets
• 1 small Bell pepper
• 1 tablespoon Coconut flour
• 1 cup Almond flour
• 3 tablespoons Unflavored whey protein isolate
• 1 teaspoon Baking powder
• 2 large Eggs
• 0.5 cup Sparkling water
• 2 cups Avocado oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash and prepare the vegetables. Slice the zucchini into thin rounds, separate the cauliflower florets into bite-sized pieces, and slice the bell pepper into thin strips. Pat dry with a paper towel to remove excess moisture.

Step 2

In a medium bowl, whisk together the coconut flour, almond flour, whey protein isolate, baking powder, salt, and black pepper.

Step 3

In a separate bowl, beat the eggs lightly and mix them with sparkling water to create the wet batter base.

Step 4

Gradually mix the wet ingredients into the dry ingredients to create a smooth, thick batter. Add additional sparkling water, a teaspoon at a time, if the batter is too thick.

Step 5

In a deep skillet or saucepan, heat the avocado oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.

Step 6

Dip each vegetable piece into the batter, ensuring it is fully coated. Allow excess batter to drip off before carefully placing it into the hot oil.

Step 7

Fry the vegetables in batches, ensuring not to overcrowd the pan. Cook each batch for 2-3 minutes or until golden brown and crispy, flipping halfway through.

Step 8

Remove the fried vegetables with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.

Step 9

Serve immediately with a keto-friendly dipping sauce such as soy sauce or a spicy mayo. Enjoy the crispy, low-carb tempura vegetables!

Nutrition Facts

Serving size	(1149.7g)

Amount per serving	% Daily Value*
Calories	4748.0

Total Fat 491.8g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 375.8mg	0%
Sodium 3721.8mg	0%
Total Carbohydrate 52.3g	0%
Dietary Fiber 18.3g	0%
Total Sugars 21.6g
Protein 58.0g	0%

Vitamin D 82IU	0%
Calcium 427.7mg	0%
Iron 7.1mg	0%
Potassium 1173.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.9%

Protein: 4.8%

Carbs: 4.3%