KETO Batter
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Prep Time10mins
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Cook TimeN/A
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As The French Invented Batters , There is also a KETO version for it ! you can still have your Fish, Shrimps, Corn Dogs etc. ! This Recipe is for a deep fried batter.
Ingredients
KETO Batter
Nutrition
- Daily Value*
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Fats per Portion17g
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Protein per Portion10g
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Carbs per Portion4g
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Calories per Portion210
Directions
With this amount if mixture I was able to coat 163g of white fish (as per photo)
In a bowl crack the egg and beat with an electric whisk until peaks. The more you whisk/beat the eggs the more air will be incorporated in the batter. The more airy batter the fluffier the coating !
When the eggs are done, keep whisking and add the almond flour and baking powder. Check the consistency and start adding the water slowly slowly.
Do not add all the water in one go, as it might loosen up the batter and it will not be good. As per checking consistency I used the following technique: submerge a spoon in the batter and take it out. If once you take out the spoon the spoon still have a coat around of the batter , the batter is done.
Once your desired consistency is reached set the batter a side and let it rest for 10 mins. During this time the almond flour might absorb some of the water, if too thick after the 10 mins don't worry add some more water and mix again before frying.
Coat your preferred protein or vegetable and fry in a very hot oil.
Teo
My passion is Cooking and Traveling. This inspires me to try and cook different and unusual cuisine. Loves to cook for a big group of people ! Been on a KETO Journey since January 2021 ! My goal is to find a way to cook all what we usually eat in a Low Carb way.
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