Keto Tempura Zucchini

Crispy, golden, and absolutely keto-friendly, this Keto Tempura Zucchini is the perfect guilt-free indulgence for low-carb food lovers. Thinly sliced zucchini rounds are coated in a light and airy batter made with almond flour, coconut flour, and the secret ingredient—sparkling water—which creates the tempura's signature crunch without the carbs. Fried to perfection in heart-healthy avocado oil, these bite-sized snacks are irresistibly crisp on the outside and tender on the inside. Ready in just 25 minutes, this gluten-free recipe is ideal as a quick appetizer, snack, or side dish. Serve it hot with your favorite low-carb dipping sauce, like creamy spicy mayo or tangy sugar-free marinara, for a flavorful pairing that will satisfy every crispy craving—without breaking your keto diet.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 0.5 teaspoon Salt
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Baking powder
• 2 large Eggs
• 0.5 cup Sparkling water (unsweetened)
• 1 cup Avocado oil (for frying)

Directions

Step 1

Wash the zucchinis thoroughly and trim the ends. Slice the zucchini into thin rounds, about 1/8 inch thick.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, salt, garlic powder, and baking powder.

Step 3

In a separate small bowl, beat the eggs and then whisk in the sparkling water until the mixture is fully combined.

Step 4

Slowly pour the egg mixture into the bowl with the dry ingredients, whisking until a smooth batter forms. The sparkling water helps create the tempura’s light, airy texture.

Step 5

Heat the avocado oil in a deep skillet or heavy-bottomed pan over medium-high heat. The oil should reach 350°F (175°C). Use a thermometer to monitor the temperature for best results.

Step 6

Dip each zucchini slice into the batter, ensuring both sides are evenly coated. Allow any excess batter to drip off.

Step 7

Carefully place the coated zucchini slices into the hot oil, frying them in small batches to avoid overcrowding the pan.

Step 8

Fry each batch for 2-3 minutes per side, or until the zucchini is golden brown and crisp. Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to absorb excess oil.

Step 9

Repeat with the remaining zucchini slices, ensuring the oil temperature stays consistent between batches.

Step 10

Serve the keto tempura zucchini immediately, optionally paired with a low-carb dipping sauce like spicy mayo or sugar-free marinara.

Nutrition Facts

Serving size	(968.1g)

Amount per serving	% Daily Value*
Calories	3002.9

Total Fat 298.1g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 372mg	0%
Sodium 5291.4mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 32.3g
Protein 40.2g	0%

Vitamin D 82IU	0%
Calcium 326.3mg	0%
Iron 7.3mg	0%
Potassium 1097.4mg	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: 86.8%

Protein: 5.2%

Carbs: 8.0%