Keto Tempura Udon

Keto Tempura Udon is a delightful twist on traditional Japanese udon, featuring low-carb noodles made from konjac and a crispy tempura coating. This dish offers a savory blend of flavors, perfect for satisfying cravings while staying within keto guidelines.

Ingredients

• Konjac noodles - 200 grams
• Egg - 1 large
• Almond flour - 50 grams
• Pork rinds, crushed - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Water - 100 ml
• Avocado oil - for frying
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Green onions, chopped - for garnish
• Sesame seeds - for garnish

Steps

1. Rinse the konjac noodles under cold water and drain well.
2. In a mixing bowl, combine almond flour, crushed pork rinds, baking powder, salt, black pepper, and garlic powder.
3. In another bowl, whisk the egg and water together until well combined.
4. Heat avocado oil in a deep pan over medium heat for frying.
5. Dip the konjac noodles into the egg mixture, then coat them in the almond flour mixture, ensuring they are well covered.
6. Carefully lower the coated noodles into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
7. Remove from the oil and place on a paper towel to drain excess oil.
8. Serve the tempura udon hot, drizzled with soy sauce, and garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 12 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 26 g
• Saturated Fat: 2 g
• Unsaturated Fat: 24 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it ideal for ketogenic diets.
• High in healthy fats and protein, supporting muscle maintenance and satiety.

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