Servings: 4 servings
Calories: 264kcal
Ingredients
- 1 large head cauliflower cut into florets
- 1 cup almond flour
- 2 tbsp glucomannan powder
- 2 large eggs beaten
- Avocado oil for frying
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 3 dried red chilies
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp allulose or preferred keto sweetener
- 1 tbsp tomato paste
- 1 tsp glucomannan powder mixed with 2 tbsp water
- 2 scallions sliced, for garnish
Instructions
- Whisk together almond flour and the 2 tbsp glucomannan powder. Dip cauliflower florets in beaten egg, then coat in the almond flour mixture.
- Heat 1 inch of avocado oil in a pot to 350F (175C). Fry the cauliflower in batches for 3-4 minutes until golden and crisp. Drain on a rack.
- In a separate pan, heat a little oil and stir-fry garlic, ginger, and dried chilies for 30 seconds.
- Add soy sauce, rice vinegar, allulose, and tomato paste. Bring to a simmer.
- Stir in the glucomannan slurry and simmer 1-2 minutes until thickened and glossy.
- Toss the fried cauliflower in the sauce just before serving so it stays crisp. Garnish with scallions.
Notes
Chef's Tip: Toss the cauliflower in the sauce only right before serving - sauced too early, the crispy coating turns soft. Keto Swaps: almond flour and glucomannan replace the wheat flour batter and cornstarch thickener, and allulose stands in for sugar in the sauce.
Nutrition
Calories: 264kcal | Protein: 9g | Fat: 18g | Fiber: 4g
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About This Dish
This American-Chinese takeout favorite is really about the sauce — sticky, sweet, and just spicy enough, clinging to something crispy underneath.
Almond flour and glucomannan replace the wheat flour batter and cornstarch thickener, and allulose stands in for sugar in the sauce.