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