Shrimp in Keto Batter
Shrimp bring plenty of protein and iodine to this dish, while almond and coconut flour with cream cheese help create a thicker batter without wheat. The result is a hot keto appetizer with a crisp coating and a moderate carb load.
Peel shrimp (225 g), remove the vein if needed, and pat them dry. Mix egg (100 g) with cream cheese (70 g), then add almond flour (40 g), coconut flour (10 g), water (30 g), and table salt (3 g).
Stir the batter until smooth. If it looks too thick, redistribute the moisture by mixing a little longer, but keep the batter fairly thick so it clings to the shrimp.
Heat olive oil (200 g) in a deep skillet. Dip the shrimp into the batter and fry them until golden, then transfer them to a rack or paper towel to remove excess oil. Serve at once while the coating is still crisp.
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