Keto Classic Tempura
Craving crispy tempura but sticking to your keto lifestyle? This Keto Classic Tempura recipe brings you the delightful crunch of battered shrimp and vegetables with a low-carb twist! Made with almond flour and unflavored whey protein isolate, the batter is light yet perfectly crisp, thanks to the effervescence of ice-cold sparkling water. Featuring succulent shrimp, tender zucchini sticks, and vibrant bell peppers, this Japanese-inspired dish is fried to golden perfection in avocado oil, ensuring a healthy fat profile. Ready in just 30 minutes, it’s a crowd-pleasing appetizer or main dish served with your favorite keto-friendly dipping sauce. Ideal for those searching for gluten-free recipes, low-carb alternatives, or keto-friendly comfort food.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
In a mixing bowl, whisk together the almond flour, whey protein isolate, and baking powder.
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.
Stir in the salt to the batter and set it aside while you prepare the frying setup.
Heat the avocado oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Pat dry the shrimp, zucchini sticks, and bell pepper strips using a paper towel to remove any moisture, ensuring they will crisp well.
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.
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.
Use a slotted spoon to remove the tempura from the oil and transfer to a plate lined with paper towels to drain excess oil.
Serve immediately with a side of soy sauce or keto-friendly dipping sauce of your choice.
Nutrition Facts
Calories |
5539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.6 g | 660% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.5 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1024 mg | 79% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1833 mg | 39% | |
*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.
