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Keto Tempura Veggies Recipe

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Crispy low-carb tempura veggies made with almond and coconut flour. Light, golden, and full of flavor. Great for keto diet, healthy easy recipes, and quick dinner ideas.

Ingredients

Scale

Veggies (use 3–4 types):

  • Zucchini, cut into thin sticks

  • Cauliflower florets

  • Green beans, trimmed

  • Bell peppers, sliced thin

  • Mushrooms, halved

  • Broccoli, small florets

  • Eggplant, thin rounds

For the Batter:

  • 1/2 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp garlic powder

  • 2 large eggs

  • 1/4 cup cold sparkling water

For Frying:

  • Avocado oil or coconut oil

Instructions

  1. Heat about 2 inches of oil in a pan to 350°F.

  2. Dry your veggies with paper towels.

  3. In a bowl, whisk eggs, then add almond flour, coconut flour, baking powder, salt, and garlic powder. Stir.

  4. Add cold sparkling water slowly and stir. Batter should be like pancake batter.

  5. Dip veggies in batter and fry in small batches. Don’t crowd the pan.

  6. Fry each piece for about 2–3 minutes, turning once, until golden brown.

  7. Remove and drain on paper towels.

  8. Serve hot with a low-carb dipping sauce.

Notes

Use cold sparkling water for the best crunch. Don’t overcrowd the pan. For extra flavor, add spices to the batter or dipping sauce.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-tempura-veggies/