Keto Tempura Vegetables
Elevate your snack game with this irresistible Keto Tempura Vegetables recipe—a low-carb twist on a classic favorite! Perfectly crisp and golden, these bite-sized zucchini rounds, cauliflower florets, and bell pepper strips are coated in a keto-friendly batter made with almond flour, coconut flour, and whey protein isolate, then fried to perfection in healthy avocado oil. The secret to its light, airy texture? Sparkling water in the batter for maximum crunch! Ready in just 25 minutes, this quick and easy recipe is perfect for sharing and pairs perfectly with a keto-friendly dipping sauce like spicy mayo or sugar-free soy sauce. Whether you're entertaining guests or curbing cravings, these crispy tempura vegetables are a delicious way to savor low-carb goodness without sacrificing flavor. Indulge guilt-free while staying true to your keto lifestyle!
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup Cauliflower florets
- 1 small Bell pepper
- 1 tablespoon Coconut flour
- 1 cup Almond flour
- 3 tablespoons Unflavored whey protein isolate
- 1 teaspoon Baking powder
- 2 large Eggs
- 0.5 cup Sparkling water
- 2 cups Avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and prepare the vegetables. Slice the zucchini into thin rounds, separate the cauliflower florets into bite-sized pieces, and slice the bell pepper into thin strips. Pat dry with a paper towel to remove excess moisture.
In a medium bowl, whisk together the coconut flour, almond flour, whey protein isolate, baking powder, salt, and black pepper.
In a separate bowl, beat the eggs lightly and mix them with sparkling water to create the wet batter base.
Gradually mix the wet ingredients into the dry ingredients to create a smooth, thick batter. Add additional sparkling water, a teaspoon at a time, if the batter is too thick.
In a deep skillet or saucepan, heat the avocado oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for best results.
Dip each vegetable piece into the batter, ensuring it is fully coated. Allow excess batter to drip off before carefully placing it into the hot oil.
Fry the vegetables in batches, ensuring not to overcrowd the pan. Cook each batch for 2-3 minutes or until golden brown and crispy, flipping halfway through.
Remove the fried vegetables with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve immediately with a keto-friendly dipping sauce such as soy sauce or a spicy mayo. Enjoy the crispy, low-carb tempura vegetables!
Nutrition Facts
Calories |
4748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.8 g | 631% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1174 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.
