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Easy Keto Tempura Batter Recipe

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  • Author: Maria B. Evans
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 4 servings 1x
  • Category: Appetizer, Side Dish
  • Method: Frying
  • Cuisine: Japanese-Inspired

Description

A low-carb, gluten-free tempura batter that fries up crispy and golden while staying light and airy.


Ingredients

Units Scale
  • 1/2 cup almond flour
  • 1/4 cup unflavored whey protein powder (or coconut flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder (optional)
  • 1/2 cup sparkling water (or club soda, very cold)
  • 1 large egg
  • 1 tbsp avocado oil (or olive oil)

Instructions

  • Prepare the Batter:
  • In a bowl, whisk together almond flour, whey protein powder, baking powder, salt, and garlic powder.
  • In a separate bowl, beat the egg and mix in cold sparkling water and avocado oil.
  • Gradually whisk the wet ingredients into the dry ingredients until you have a smooth, light batter.
  • Heat the Oil:
  • Heat avocado oil, coconut oil, or peanut oil in a deep pan to 350°F (175°C).
  • Dip & Fry:
  • Dip shrimp, fish, or vegetables into the batter, letting the excess drip off.
  • Fry in batches for 2-4 minutes until golden and crispy.
  • Remove and drain on paper towels.
  • Serve & Enjoy:
  • Serve with sugar-free soy sauce, keto-friendly sweet chili sauce, or spicy mayo.

Notes

  • :
  • Keep the batter cold to maintain crispiness.
  • No whey protein? Use an extra 2 tbsp almond flour instead.
  • For extra crunch, add ¼ tsp xanthan gum to the batter.

Nutrition

  • Calories: 150
  • Fat: 10g
  • Fiber: 1g
  • Protein: 9g