Keto Tempura Zucchini
Elevate your low-carb meals with this crispy and flavorful Keto Tempura Zucchini recipe! Perfectly thin slices of zucchini are coated in a light and airy batter made from almond flour, coconut flour, and a touch of sparkling water, then fried to golden perfection in avocado oil. This gluten-free and keto-friendly take on traditional tempura delivers the satisfying crunch you crave without the carbs, making it an ideal appetizer or snack. Ready in just 25 minutes, this dish pairs beautifully with your favorite low-carb dipping sauces, like spicy mayo or sugar-free marinara. Whether you're hosting a gathering or looking for a quick keto treat, this recipe promises to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Baking powder
- 2 large Eggs
- 0.5 cup Sparkling water (unsweetened)
- 1 cup Avocado oil (for frying)
Instructions
Wash the zucchinis thoroughly and trim the ends. Slice the zucchini into thin rounds, about 1/8 inch thick.
In a medium bowl, whisk together the almond flour, coconut flour, salt, garlic powder, and baking powder.
In a separate small bowl, beat the eggs and then whisk in the sparkling water until the mixture is fully combined.
Slowly pour the egg mixture into the bowl with the dry ingredients, whisking until a smooth batter forms. The sparkling water helps create the tempura’s light, airy texture.
Heat the avocado oil in a deep skillet or heavy-bottomed pan over medium-high heat. The oil should reach 350°F (175°C). Use a thermometer to monitor the temperature for best results.
Dip each zucchini slice into the batter, ensuring both sides are evenly coated. Allow any excess batter to drip off.
Carefully place the coated zucchini slices into the hot oil, frying them in small batches to avoid overcrowding the pan.
Fry each batch for 2-3 minutes per side, or until the zucchini is golden brown and crisp. Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to absorb excess oil.
Repeat with the remaining zucchini slices, ensuring the oil temperature stays consistent between batches.
Serve the keto tempura zucchini immediately, optionally paired with a low-carb dipping sauce like spicy mayo or sugar-free marinara.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.1 g | 382% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5291 mg | 230% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 32.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1097 mg | 23% | |
*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.
