Easy Keto Tempura Batter Recipe

Keto tempura batter is a low-carb alternative to traditional tempura batter, perfect for those following a ketogenic diet.

It replaces high-carb flour with almond and coconut flour, maintaining the crispy texture. Sparkling water adds lightness, and seasonings like garlic powder and paprika enhance the flavor. It allows individuals on a low-carb diet to enjoy the delightful crunch of tempura while staying true to their dietary goals.

The origin of tempura

Tempura comes from Japan, where people have been making it for a long time. It’s all about frying veggies or seafood after covering them in a special light batter. The idea of tempura came to Japan from Portuguese missionaries around the 16th century.

The usual batter has wheat flour, which has lots of carbs. But for those on a low-carb or keto diet, we now have a keto tempura batter. It changes the recipe to use things like almond and coconut flour instead. So, you get the tasty crispy tempura feel without too many carbs.

How to Make Keto Tempura Batter

Ingredients

For the keto tempura batter, you’ll need the following:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sparkling water
  • Your choice of ingredients for frying (shrimp, vegetables, etc.)

Kitchen Equipment

Before we dive into the process, gather the following kitchen equipment:

  • Mixing bowls
  • Whisk
  • Deep fryer or a sturdy pan for frying
  • Tongs
  • Paper towels for draining

Directions

Step 1: Prep Your Ingredients

Start by preparing your chosen ingredients for frying. Whether it’s shrimp, broccoli, or zucchini, make sure they’re cleaned and patted dry.

Step 2: Mix the Dry Ingredients

Combine the almond flour, coconut flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Whisk them together until well combined.

Step 3: Add Sparkle to Your Batter

Pour in the sparkling water and whisk until the batter is smooth and slightly bubbly. The carbonation in the sparkling water is the secret to achieving that light and airy tempura coating.

Step 4: Heat the Oil

In your deep fryer or pan, heat the oil to 350°F (175°C). Maintaining a consistent temperature for a perfect, golden result is crucial.

Step 5: Dip and Fry

Dip your prepared ingredients into the batter, ensuring an even coating. Carefully place them into the hot oil using tongs, frying until golden brown. Remember to fry in batches to avoid overcrowding.

Step 6: Drain and Enjoy

Once golden and crispy, use the tongs to transfer your keto tempura delights onto paper towels to drain any excess oil. Serve immediately for the ultimate crunch.

Tips and Tricks

  • Experiment with Flavors: Add a dash of your favorite herbs or spices to the dry mix for an extra flavor kick.
  • Temperature Matters: Keep an eye on the oil temperature. Too hot, and your tempura may burn; too cold, and it won’t crisp up properly.
  • Swap Sparkling Water: Feel free to experiment with different sparkling water flavors to influence the taste of your batter.

FAQ

Can I Store Leftover Batter?

While it’s best to enjoy keto tempura fresh, you can store leftover batter in an airtight container in the fridge for up to 24 hours. Be aware that the carbonation may dissipate over time.

What Can I Pair with Keto Tempura?

Keto tempura pairs well with a variety of dipping sauces, such as sugar-free soy sauce or a spicy mayo. Serve it alongside a crisp, green salad for a complete and satisfying meal.

Can I use a different type of sparkling water in the keto tempura batter?

Absolutely! Feel free to experiment with various sparkling water flavors to influence the taste of your batter. Whether it’s plain or flavored, choosing a sparkling water that complements your ingredients can add an extra layer of deliciousness to your keto tempura.

Conclusion

You’ve just unlocked the secret to mastering keto tempura batter, bringing the joy of crispy delights to your low-carb journey. The next time you crave that satisfying crunch without compromising your keto goals, whip up a batch of this versatile batter. Share the love by passing on this recipe to your fellow keto enthusiasts, and don’t forget to stay updated with My latest mouthwatering, low-carb creations by subscribing to my blog. Happy cooking!

Keto Tempura Batter

Recipe by Wasian CookeryCourse: Appetizers, SnacksCuisine: Japanese FusionDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

This keto tempura batter is ideal for those embracing a low-carb or ketogenic diet. It’s perfect for anyone looking to add a crunchy, flavorful coating to their favorite ingredients without compromising on nutritional goals.

Ingredients

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup sparkling water

  • Your choice of ingredients for frying (shrimp, vegetables, etc.)

Directions

  • Prep Your Ingredients: Start by preparing your chosen ingredients for frying. Whether it’s shrimp, broccoli, or zucchini, make sure they’re cleaned and patted dry
  • Mix the Dry Ingredients: Combine the almond flour, coconut flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Whisk them together until well combined.
  • Add Sparkle to Your Batter: Pour in the sparkling water and whisk until the batter is smooth and slightly bubbly. The carbonation in the sparkling water is the secret to achieving that light and airy tempura coating.
  • Heat the Oil: In your deep fryer or pan, heat the oil to 350°F (175°C). Maintaining a consistent temperature for a perfect, golden result is crucial.
  • Dip and Fry: Dip your prepared ingredients into the batter, ensuring an even coating. Carefully place them into the hot oil using tongs, frying until golden brown. Remember to fry in batches to avoid overcrowding.
  • Drain and Enjoy: Once golden and crispy, use the tongs to transfer your keto tempura delights onto paper towels to drain any excess oil. Serve immediately for the ultimate crunch.

Notes

  • Add a dash of your favorite herbs or spices to the dry mix for an extra flavor kick.
  • Keep an eye on the oil temperature. Too hot, and your tempura may burn; too cold, and it won’t crisp up properly.
  • Feel free to experiment with different sparkling water flavors to influence the taste of your batter.

If you have any questions or comments, feel free to reach out to me via email at [email protected]. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

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