Low Carb Ketoprak
Elevate your low-carb lifestyle with this Keto-friendly take on the classic Indonesian dish, Ketoprak. "Low Carb Ketoprak" is a vibrant, nutrient-packed recipe brimming with texture and flavor. Featuring crispy pan-fried tofu, refreshing cucumber slices, and fiber-rich kelp noodles, this dish keeps your carb count in check without sacrificing indulgence. The rich peanut sauce—made with unsweetened peanut butter, coconut aminos, and a hint of stevia—delivers an irresistible balance of savory, tangy, and slightly sweet notes. Topped with toasted peanuts and fresh cilantro, this quick 30-minute recipe is perfect for busy weeknights or an easy lunch full of bold, satisfying flavor. Whether you're following a keto diet or simply looking for a healthier spin on an Indonesian classic, this low-carb Ketoprak will be your new go-to!
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Recipe Information
Ingredients
- 200 grams tofu
- 150 grams kelp noodles
- 100 grams bean sprouts
- 1 medium cucumber
- 50 grams peanuts
- 1 clove garlic
- 1 medium lime
- 2 tablespoons coconut aminos
- 3 tablespoons unsweetened peanut butter
- 1 cup water
- 1 teaspoon stevia
- 1 teaspoon chili powder
- 1 tablespoon coconut oil
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
Instructions
Press the tofu to remove excess moisture, then cut it into small cubes.
Heat the coconut oil in a skillet over medium heat. Add the tofu cubes and fry until they are golden brown on all sides. Set aside.
Rinse the kelp noodles under warm water and set them aside to drain.
Finely chop the garlic and peanuts separately. In a small pan over low heat, lightly toast the chopped peanuts until fragrant, then set aside.
Prepare the sauce: In a small bowl, combine peanut butter, coconut aminos, minced garlic, lime juice, water, stevia, chili powder, and salt. Stir until smooth. Adjust consistency with more water if necessary.
Slice the cucumber into thin rounds or half-moons.
In a large bowl, combine the kelp noodles, bean sprouts, cucumber, and fried tofu.
Pour the peanut sauce over the noodle mixture and toss gently to coat.
Divide the Ketoprak into serving plates and sprinkle the top with toasted peanuts and fresh cilantro.
Serve immediately while the tofu is still slightly warm.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 22.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1664 mg | 35% | |
*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.
