Low Carb Tempura Vegetables

Crispy, golden, and guilt-free, these Low Carb Tempura Vegetables are the perfect solution for satisfying your deep-fried cravings without derailing your diet! Featuring a mix of fresh zucchini, bell peppers, broccoli, and cauliflower, this recipe uses a keto-friendly batter made with almond flour, coconut flour, and cold sparkling water for that signature light and airy texture. Fried to perfection in avocado or coconut oil, these tempura vegetables are delightfully crunchy while keeping it low carb. Ready in just 35 minutes and ideal for sharing, they pair beautifully with soy sauce, garlic aioli, or your favorite sugar-free dipping sauce. Whether it's an appetizer, snack, or side dish, this healthier take on a classic Japanese favorite will quickly become a go-to recipe in your kitchen.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large Zucchini
• 2 cups Broccoli florets
• 1 large Bell pepper
• 2 cups Cauliflower florets
• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Sparkling water (cold)
• 1 large Egg
• 2 cups Avocado oil or coconut oil (for frying)

Directions

Step 1

Wash and dry all the vegetables. Cut the zucchini into thin slices, bell pepper into strips, and broccoli and cauliflower into bite-sized florets. Set aside.

Step 2

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

Step 3

Add the cold sparkling water and egg to the flour mixture. Gently whisk until just combined to form a smooth batter. Do not overmix.

Step 4

In a large, heavy-bottomed skillet or deep fryer, heat the avocado or coconut oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.

Step 5

Dip each piece of vegetable into the batter, ensuring it is fully coated, and gently shake off any excess batter.

Step 6

Carefully place the battered vegetables into the hot oil, a few pieces at a time. Fry for 2-3 minutes, flipping halfway, or until golden and crispy.

Step 7

Use a slotted spoon to remove the fried vegetables and place them on a plate lined with paper towels to drain any excess oil.

Step 8

Repeat with the remaining vegetables, making sure to allow the oil to return to temperature between batches.

Step 9

Serve the tempura vegetables immediately with a side of soy sauce, garlic aioli, or a sugar-free dipping sauce of your choice.

Nutrition Facts

Serving size	(1715.0g)

Amount per serving	% Daily Value*
Calories	5132.7

Total Fat 532.6g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 2.3g
Cholesterol 219.5mg	0%
Sodium 4253.9mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 30.3g	0%
Total Sugars 33.0g
Protein 44.7g	0%

Vitamin D 53.8IU	0%
Calcium 424.7mg	0%
Iron 9.0mg	0%
Potassium 1687.3mg	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: 90.6%

Protein: 3.4%

Carbs: 6.0%