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Easy Keto Tempura Batter Recipe

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This low-carb tempura batter is light, crunchy, and perfect for deep-frying seafood and vegetables without the extra carbs. Made with almond flour and sparkling water, it mimics traditional tempura while staying keto-friendly!

Ingredients

Scale
  • ½ cup almond flour (or ¼ cup almond flour + ¼ cup coconut flour for extra crispiness)
  • ¼ cup unflavored whey protein isolate (for crunch)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • 1 large egg
  • ½ cup sparkling water (chilled)
  • 1 tablespoon avocado oil (or olive oil)
For Frying
  • 1–2 cups avocado oil or coconut oil (for frying)

Instructions

1. Prepare the Batter
  1. In a bowl, whisk together almond flour, whey protein isolate, baking powder, salt, and garlic powder.
  2. Add egg, sparkling water, and 1 tablespoon oil, whisking until smooth. The batter should be light and airy.
  3. Let the batter rest for 5 minutes while you heat the oil.
2. Heat the Oil
  1. In a deep pan or skillet, heat 1–2 inches of avocado or coconut oil to 350–375°F (175–190°C).
3. Coat & Fry
  1. Dip shrimp, fish, or vegetables into the batter, shaking off excess.
  2. Carefully lower into the hot oil and fry for 2–3 minutes per side, or until golden and crispy.
  3. Remove with a slotted spoon and drain on a paper towel.
4. Serve & Enjoy
  1. Serve hot with sugar-free soy sauce, spicy mayo, or keto-friendly dipping sauce!

Storage & Reheating

  • Best served fresh for maximum crispiness.
  • To reheat, place in an oven at 350°F (175°C) for 5–7 minutes or air fry at 375°F (190°C) for 3 minutes.

Notes

  • Sparkling water is key to a light, airy batter!
  • Whey protein isolate helps create a crispier texture similar to traditional tempura.
  • Use pork rind crumbs instead of whey protein for an extra crunchy option.

Find it online: https://ukfinda.com/easy-keto-tempura-batter-recipe/