Keto crispy calamari with lemon aioli proves you do not need breadcrumbs to get a golden, crunchy coating. Fresh squid rings take a dip in egg and almond flour, then fry in olive oil until shatteringly crisp in just 2-3 minutes. Steamed broccoli and cauliflower and a bright mayo-sour cream lemon sauce turn the platter into a full meal at 9g net carbs per serving.
Who says you can’t enjoy a plate of perfectly crispy, golden-brown calamari while keeping it low-carb? Forget the takeout menu! This recipe swaps traditional breading for almond flour, creating an irresistibly crunchy coating without the guilt. Paired with tender steamed veggies and a zesty, creamy lemon aioli, this dish is a complete game-changer for your weeknight dinner or appetizer spread. Get ready to impress yourself (and everyone else) with this simple, yet elegant, keto-friendly feast.
Ingredients
• For the Crispy Calamari
• 1 ½ pounds / 680g (24 oz) fresh squid, cleaned
• 2 large eggs
• 2 cups / 224g (7.9 oz) almond flour
• 1 cup / 240ml extra virgin olive oil, for frying
• ½ teaspoon black pepper
• 1 teaspoon (5 ml / 0.2 fl oz) salt
• For the Veggies & Garnish
• 2 cups / 180g (6.3 oz) broccoli florets
• 2 cups / 200g (7.1 oz) cauliflower florets
• ½ cup / 57g (2.01 oz) diced cheddar cheese
• For the Creamy Lemon Sauce
• ½ cup / 115g (4.1 oz) mayonnaise
• ½ cup / 120g (4.2 oz) sour cream
• 1 ½ tablespoons / 22ml fresh lemon juice
Instructions
1. Directions
2. In a steamer basket over boiling water, steam the broccoli and cauliflower florets for 5-7 minutes, or until tender-crisp. Remove from heat and set aside.
3. While the vegetables steam, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth and creamy. Set aside.
4. Prepare the squid by patting it completely dry with paper towels. Slice the bodies into ½-inch thick rings.
5. In a shallow bowl, whisk the eggs with the salt and pepper. In a separate shallow bowl, spread out the almond flour.
6. Working in batches, dip the squid rings into the egg wash, allowing any excess to drip off. Immediately dredge the rings in the almond flour, pressing gently to ensure they are fully coated.
7. In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until it shimmers (about 350°F or 175°C (350°F)). Carefully add a single layer of coated squid rings to the hot oil, being careful not to overcrowd the pan.
8. Fry for 2-3 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer the cooked calamari to a wire rack to drain. Repeat with the remaining squid.
9. To serve, arrange the crispy calamari on a platter with the steamed vegetables. Drizzle with the creamy lemon sauce or serve it on the side for dipping, and garnish with a sprinkle of diced cheddar cheese.
Nutritional Information
• Please note that is an estimate and can vary based on the exact and portion sizes.
• Per serving (assumes 4 servings)
• Calories: 750 kcal
• Net Carbs: 9g (0.32 oz)
• Protein: 45g
• Fat: 60g
Pro Tips
• for Perfect Calamari
• Do not overcook the squid! It becomes tough and rubbery very quickly. 2-3 minutes in the hot oil is the perfect amount of time for tender, crispy results.
• Ensure your oil is hot enough before you start frying. A good test is to drop a small piece of coated squid in; if it sizzles vigorously, the oil is ready. This ensures a crispy, not soggy, coating.
• Pat the squid completely dry with paper towels before starting. A dry surface is key to helping the egg wash and almond flour coating adhere properly for maximum crunch.
• For an extra flavor kick, add a pinch of garlic powder, onion powder, or smoked paprika to your almond flour before dredging the squid.
FAQ
Q: How do I keep my keto calamari from getting tough and rubbery
A: The secret to tender calamari is a quick cooking time in hot oil. Ensure your oil is shimmering (about 350°F or 175°C (350°F)) and fry the squid for only 2-3 minutes total. Overcooking is the primary cause of a tough, rubbery texture.
Q: Can I make this almond flour calamari in an air fryer
A: Yes, you can adapt this recipe for an air fryer. After coating the squid, arrange it in a single layer in the basket, spray with oil, and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and crispy.
Q: What makes this calamari recipe low-carb and keto-friendly
A: This recipe is keto-friendly because it uses almond flour instead of traditional high-carb flour or breadcrumbs for the coating. This simple swap dramatically reduces the net carbs, making it a perfect fit for a low-carb or ketogenic diet.
Q: Is it possible to prepare any parts of this dish ahead of time
A: For the best crispy results, the calamari should be fried just before serving. However, you can save time by preparing the components in advance. The creamy lemon sauce can be made and refrigerated, and the squid can be cleaned and sliced ahead of time.
Pro Tips
- Pat the squid completely dry before dredging — a dry surface is the only way the egg wash and almond flour cling to the rings and crisp up instead of sliding off.
- Test the oil before frying: a small piece of coated squid should sizzle vigorously on contact. Around 350°F / 175°C gives you a crisp shell before the squid turns tough.
- Fry the rings for exactly 2-3 minutes, turning once, and drain them on a wire rack. Any longer and the squid goes from tender to rubbery very quickly.
- Season the almond flour with a pinch of garlic powder, onion powder, or smoked paprika for a flavour kick without adding any carbs to the coating.
- Whisk the lemon sauce (mayonnaise, sour cream, and fresh lemon juice) first and let it sit while you prep — the lemon sharpens as it rests and cuts through the richness of the fried calamari.
Frequently Asked Questions
Can I make the lemon aioli ahead of time?
Yes — whisk the mayonnaise, sour cream, and lemon juice together and refrigerate for up to 3 days. Stir it again before serving so the sauce stays smooth and creamy.
Can I use frozen squid instead of fresh?
You can — thaw it fully, then pat every ring completely dry with paper towels before coating. Extra surface moisture is the main reason almond flour crusts go soggy.
Is this calamari keto-friendly?
Yes — the almond flour coating keeps it low-carb at 9g net carbs per serving, with 45g protein and 60g fat. Frying in olive oil keeps the crust keto-clean without a breadcrumb in sight.
How do I store and reheat leftovers?
Keep the fried calamari and the sauce separate in the fridge for up to 2 days, and re-crisp the rings in a hot skillet or oven rather than the microwave. The coating will soften a little but the hot pan brings most of the crunch back.
Recipe card below.
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Keto Crispy Calamari with Lemon Aioli
Ingredients
Method
- Directions
- In a steamer basket over boiling water, steam the broccoli and cauliflower florets for 5-7 minutes, or until tender-crisp.
- Remove from heat and set aside.
- While the vegetables steam, prepare the dipping sauce.
- In a small bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth and creamy.
- Set aside.
- Prepare the squid by patting it completely dry with paper towels.
- Slice the bodies into ½-inch thick rings.
- In a shallow bowl, whisk the eggs with the salt and pepper.
- In a separate shallow bowl, spread out the almond flour.
- Working in batches, dip the squid rings into the egg wash, allowing any excess to drip off. Immediately dredge the rings in the almond flour, pressing gently to ensure they are fully coated.
- In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until it shimmers (about 350°F or 175°C (350°F)). Carefully add a single layer of coated squid rings to the hot oil, being careful not to overcrowd the pan.
- Fry for 2-3 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer the cooked calamari to a wire rack to drain.
- Repeat with the remaining squid.
- To serve, arrange the crispy calamari on a platter with the steamed vegetables.
- Drizzle with the creamy lemon sauce or serve it on the side for dipping, and garnish with a sprinkle of diced cheddar cheese.
- Do not overcook the squid! It becomes tough and rubbery very quickly. 2-3 minutes in the hot oil is the perfect amount of time for tender, crispy results.
- Pat the squid completely dry with paper towels before starting. A dry surface is key to helping the egg wash and almond flour coating adhere properly for maximum crunch.
