Keto Tempe Mendoan
Indulge in a healthier twist on a beloved Indonesian snack with this Keto Tempe Mendoan recipe! Perfectly crispy yet tender, this low-carb delight reimagines traditional tempe mendoan with nutrient-rich almond and coconut flours, paired with aromatic garlic and turmeric for a burst of flavor. The batter, enriched with unsweetened coconut milk and egg, creates a golden coating that crisps beautifully when fried in coconut or avocado oil. Garnished with vibrant green onions, these savory tempeh slices make an irresistible snack or appetizer, best served with a keto-friendly dipping sauce like spicy mayo or sambal oelek. Ready in just 25 minutes, this keto recipe is ideal for anyone craving a quick, guilt-free treat packed with Indonesian flair!
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Recipe Information
Ingredients
- 200 grams tempeh
- 3 tablespoons coconut flour
- 3 tablespoons almond flour
- 100 milliliters unsweetened coconut milk
- 1 large egg
- 1 teaspoon garlic powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 200 milliliters cooking oil (preferably avocado oil or coconut oil)
- 2 stalks green onions (finely sliced)
Instructions
Slice the tempeh into thin rectangular pieces, about 0.5 cm thick. Set aside.
In a mixing bowl, combine coconut flour, almond flour, garlic powder, turmeric powder, salt, black pepper, and half of the sliced green onions. Whisk together until well mixed.
In another small bowl, beat the egg and mix in the unsweetened coconut milk. Slowly pour this wet mixture into the dry ingredients while whisking until a smooth batter forms. The consistency should be slightly thick but pourable. Adjust with a small amount of additional coconut milk if too thick.
Heat the cooking oil in a frying pan over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil—it should sizzle immediately.
Dip each tempeh slice into the batter, ensuring it's fully coated, and gently place it into the hot oil.
Fry the tempeh slices in batches to avoid overcrowding the pan. Cook each piece for about 2-3 minutes on each side, or until golden brown and crispy.
Once cooked, remove the tempeh slices from the pan and place them on a plate lined with paper towels to drain any excess oil.
Garnish with the remaining sliced green onions and serve warm. Optionally, pair it with a keto-friendly dipping sauce, such as spicy mayo or sambal oelek.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.9 g | 314% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 3.9 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 486 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1177 mg | 25% | |
*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.
