Keto Tempura

Keto Tempura

Ingredients

• 3 slice zucchini
• 1/8 red bell pepper
• 1 mushrooms (large)
• 2 stick asparagus
• 2 slice lotus root
• 50 g broccoli
• 4 shrimp (deveined
• 6 tbsp whey ((large))
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Himalayan salt
• 1/2 tsp guar gum ((large))
• 1/2 tsp dashi ((large))
• 2 tbsp carbonated water

Instructions

1. Slice and cut the veggies the way you want.
2. Heat the oil between 160-170C or 320-340F.
3. Add the tempura batter to a bowl and whisk vigorously for a good minute *important* this will ensure there are no more 'flour' bumps.
4. The batter should be a light creamy yellow.
5. My PCOS Kitchen - Keto Tempura - These delicious crispy and flaky tempura pieces remind me of the real Japanese alternative.
6. Perfect with some sauce or cooked in some hot sauce! Gluten-free, Dairy-free, Low Carb, Sugar-free, Wheat-free Dip your veggies and shrimps inside the batter, coat nicely and fry in the preheated oil on both sides until cooked through and the batter is golden brown.
7. Transfer to a grill or some kitchen paper to absorb the excess oil.
8. *If you let the batter sit for a while, make sure to whisk it back together for 20 seconds or so to ensure perfect consistency in you tempura every time.
9. Recipe Notes Whey Protein Isolate has less carbs than normal whey protein so try that use that ????