Keto Salt and Pepper Squid
Indulge in the irresistible crunch and subtle spice of Keto Salt and Pepper Squid—a healthy, low-carb twist on the classic takeaway favorite. Featuring tender squid rings coated in a flavorful blend of almond flour, coconut flour, sea salt, black pepper, garlic powder, and paprika, this recipe delivers maximum taste without compromising your keto goals. Lightly fried to golden perfection in avocado or coconut oil, each bite offers a satisfying crisp that pairs beautifully with the zing of fresh lime juice and the aromatic touch of coriander garnish. Quick to prepare and ready in just 25 minutes, this dish is perfect for appetizers, weeknight dinners, or entertaining guests with a seafood-inspired treat. Whether you're following a keto lifestyle or simply craving a guilt-free fried delight, this salt and pepper squid promises to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams squid, cleaned and cut into rings
- 100 grams almond flour
- 50 grams coconut flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 0.5 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 large egg, beaten
- 250 milliliters avocado oil or coconut oil for frying
- 1 lime, cut into wedges
- 2 tablespoons fresh coriander leaves for garnishing
Instructions
Ensure the squid is cleaned thoroughly and slice into rings roughly 1cm wide.
In a bowl, combine almond flour, coconut flour, sea salt, black pepper, white pepper, garlic powder, and paprika. Mix well.
In another bowl, beat the egg until smooth.
Pat the squid rings dry with paper towels to remove excess moisture.
Dip each squid ring into the beaten egg, allowing the excess to drip off, and then coat in the flour mixture, pressing lightly to ensure the coating adheres.
Place a large frying pan over medium-high heat and add avocado or coconut oil. Heat the oil until it reaches approximately 180°C (356°F), or until a small piece of bread sizzles and browns quickly when added to the oil.
Carefully place the coated squid rings into the hot oil, ensuring not to overcrowd the pan (you may need to work in batches).
Fry each batch for about 2-3 minutes or until golden brown and crispy, turning halfway through.
Use a slotted spoon to remove the squid rings and drain on a plate lined with paper towels.
Garnish with fresh coriander leaves and serve with lime wedges for squeezing over the top before eating.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.8 g | 411% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1350 mg | 450% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 8.8 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1974 mg | 42% | |
*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.
