keto Tempura Batter Recipe
This homemade keto tempura batter recipe delivers crispy texture using almond flour, protein isolate, egg, and cold sparkling water.
Equipment
- Medium mixing bowl
- Whisk or fork
- Measuring cups and spoons.
- Heavy-bottomed pan or deep fryer
- Tongs or slotted spoon
- Paper towels or wire rack
- Thermometer (helpful, not required)
Ingredients
Keto Tempura Batter
- ½ cup fine almond flour blanched, not almond meal
- 2 tablespoons unflavored whey protein isolate
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg cold
- ⅓ –½ cup cold sparkling water or cold water
For Frying
- Avocado oil or light olive oil enough for frying
- Optional Seasonings
- Garlic powder
- Paprika
- White pepper
Instructions
Heat your oil first
- Bring oil to about 350–365°F (175–185°C). Hot oil is non-negotiable.
Mix dry ingredients
- In a bowl, whisk almond flour, whey protein, baking powder, and salt.
Add egg
- Whisk in the cold egg until combined. It will look thick at first—don’t panic.
Add cold sparkling water
- Slowly whisk in cold sparkling water until you get a thin pancake-batter consistency. Slightly lumpy is fine.
Dip and fry immediately
- Dip vegetables or shrimp lightly into batter. Let excess drip off. Fry in hot oil for 1–2 minutes until pale golden and crisp.
Drain and serve
- Remove and place on paper towels or a wire rack. Sprinkle lightly with salt while hot.