These crispy, herb-packed coconut tofu keftedes are everything you want from a Mediterranean dinner — golden and shattering on the outside, tender and savory within, with shredded coconut adding a nutty crunch that plays beautifully against warm cumin and fresh dill. Paired with a briny lemon-olive relish bursting with capers and sun-dried tomatoes, every bite delivers bold Greek-inspired flavor without a single animal product. The air fryer gets the exterior impossibly crispy using barely any oil, and the whole dinner comes together in under thirty minutes.

Each serving of three keftedes plus relish clocks in at roughly 485 calories with 39 grams of fat, 18 grams of plant protein, and only 7 grams of net carbs — a textbook keto macro split with fat providing over 72% of total calories. The combination of coconut (shredded and flour), tahini, and olive oil stacks healthy fats from multiple sources, while crumbled tofu and ground flaxseed deliver satisfying protein and fiber.

This recipe is ideal for busy weeknight dinners when you need something impressive but unfussy. The keftedes hold their shape beautifully, making them great for meal prep — cook a double batch on Sunday and reheat in the air fryer all week. Serve them over a simple bed of shredded romaine or alongside cauliflower rice for a complete Mediterranean feast.

Ingredients (serves 4)

For the coconut tofu keftedes:

  • 14 oz (400g) extra-firm tofu, pressed and drained
  • 1/3 cup (25g) unsweetened shredded coconut
  • 3 tablespoons (18g) coconut flour
  • 2 tablespoons (14g) ground flaxseed mixed with 3 tablespoons warm water (flax eggs)
  • 2 tablespoons (6g) fresh dill, finely chopped
  • 2 tablespoons (8g) fresh flat-leaf parsley, finely chopped
  • 1 tablespoon (3g) fresh mint, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon (15ml) coconut oil, melted, plus extra for brushing

For the lemon-olive relish:

  • 1/2 cup (60g) Kalamata olives, pitted and roughly chopped
  • 2 tablespoons (15g) oil-packed sun-dried tomatoes, drained and finely diced
  • 1 tablespoon (9g) capers, drained and roughly chopped
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon (4g) fresh flat-leaf parsley, finely chopped
  • Pinch of red pepper flakes

For the coconut-tahini drizzle:

  • 3 tablespoons (45ml) full-fat coconut cream
  • 2 tablespoons (30g) tahini
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 small clove garlic, grated
  • Pinch of salt
  • 1–2 tablespoons (15–30ml) water, to thin

Instructions

  1. Prepare the flax eggs. Stir together the ground flaxseed and warm water in a small bowl. Set aside for 5 minutes until it thickens into a gel-like consistency.

  2. Crumble the tofu. Using your hands or a fork, break the pressed tofu into a fine, crumbly texture in a large mixing bowl — aim for something resembling coarse ricotta with no large chunks remaining. Squeeze out any remaining moisture with a clean kitchen towel if needed.

  3. Mix the keftedes batter. Add the shredded coconut, coconut flour, prepared flax eggs, dill, parsley, mint, garlic, cumin, oregano, smoked paprika, salt, pepper, and melted coconut oil to the crumbled tofu. Mix thoroughly with your hands until everything is evenly combined and the mixture holds together when pressed. Let it rest for 3 minutes so the coconut flour absorbs moisture.

  4. Shape the keftedes. Divide the mixture into 12 equal portions (about 2 tablespoons each). Roll each into a ball, then flatten slightly into thick patties about 2 inches (5cm) across and 3/4 inch (2cm) thick. They should feel firm and cohesive — if crumbly, squeeze a bit harder or add a splash of water.

  5. Preheat the air fryer. Set your air fryer to 380°F (193°C) and preheat for 3 minutes. Lightly brush or spray the basket with coconut oil.

  6. Air fry the keftedes. Arrange the patties in a single layer with a little space between each — work in two batches if needed. Lightly brush the tops with a thin layer of melted coconut oil. Air fry for 7 minutes, then carefully flip each keftede and cook for another 6–7 minutes until deeply golden brown, crispy on the edges, and firm to the touch. The shredded coconut should be toasted and fragrant.

  7. Make the lemon-olive relish. While the keftedes cook, combine the chopped Kalamata olives, sun-dried tomatoes, capers, olive oil, lemon juice, lemon zest, parsley, and red pepper flakes in a small bowl. Stir well and set aside to let the flavors meld.

  8. Whisk together the coconut-tahini drizzle. In another small bowl, whisk the coconut cream, tahini, lemon juice, grated garlic, and salt until smooth. Add water one tablespoon at a time until you reach a pourable but not watery consistency — it should coat the back of a spoon.

  9. Plate and serve. Arrange three keftedes per plate. Spoon a generous amount of the lemon-olive relish over and around them, then drizzle with the coconut-tahini sauce. Garnish with extra fresh dill and a squeeze of lemon if desired. Serve immediately.

Nutrition per Serving

Nutrient Amount
Calories ~485 kcal
Fat ~39g
Protein ~18g
Total Carbs ~13g
Fiber ~6g
Net Carbs ~7g

Nutrition is approximate and calculated based on the specific ingredients and quantities listed above.

Tips & Variations

Press your tofu thoroughly. The single most important step for crispy keftedes is removing excess water from the tofu. Wrap it in a clean towel, place a heavy skillet on top, and press for at least 15 minutes — or use a tofu press if you have one. Soggy tofu leads to soft, steamy patties instead of the crispy exterior you want.

Watch your sun-dried tomato portions. Sun-dried tomatoes are delicious but carry more carbs than you might expect — about 3g net carbs per ounce. The two tablespoons called for here keep the relish flavorful while staying well within keto limits. Do not be tempted to dump in a whole jar, or your net carbs will climb quickly.

Make them meal-prep friendly. Cooked keftedes store beautifully in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 360°F (182°C) for 3–4 minutes to restore crispiness — the microwave will work in a pinch but sacrifices that golden crunch. Keep the relish and drizzle in separate containers and assemble just before eating.

Swap the herbs to suit your pantry. The dill-parsley-mint trio is classically Greek, but you can lean into other Mediterranean profiles. Try a combination of oregano and basil for an Italian twist, or use cilantro and a pinch of za'atar for a Middle Eastern variation. Just keep the total volume of fresh herbs the same for proper texture.

Boost protein with hemp hearts. If you want to push the protein higher, fold 2 tablespoons of shelled hemp hearts into the keftedes mixture. This adds roughly 5 grams of protein and 3 grams of healthy fat per serving with virtually zero additional net carbs — a classic vegan keto hack that works perfectly here without altering the flavor.

Frequently Asked Questions

Are these keftedes really keto-friendly with coconut flour?
Absolutely. While coconut flour does contain carbohydrates, it is remarkably high in fiber — roughly half of its total carbs come from fiber, which does not count toward net carbs. The 3 tablespoons used across the entire recipe contribute only about 2 grams of net carbs per serving. Coconut flour also absorbs a tremendous amount of moisture, which is exactly what makes these keftedes hold together so well and crisp up beautifully in the air fryer. It is one of the most keto-friendly flours available.
Can I use a different protein instead of tofu?
For a vegan keto version, crumbled tempeh works wonderfully — just steam it for 10 minutes first to remove bitterness, then crumble finely. You could also try a base of finely chopped walnuts mixed with hemp hearts for a nut-based keftede, though the texture will be denser. If you are not strictly vegan, crumbled paneer makes an excellent swap with a richer, creamier result. Adjust cooking time by a minute or two depending on your substitution.
How should I store and reheat leftover keftedes?
Store cooked keftedes in a single layer in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from the fridge in the air fryer at 360°F (182°C) for 3–4 minutes, or from frozen for 6–7 minutes, flipping halfway through. Always reheat in the air fryer or oven rather than the microwave to preserve that coconut crust crunch.
Is this recipe suitable for other keto subtypes beyond vegan keto?
Yes — this recipe is naturally compatible with virtually every keto subtype. It is already dairy-free, egg-free, gluten-free, and entirely plant-based, so it works for standard keto, clean keto, Mediterranean keto, and of course vegan keto. If you follow a more relaxed vegetarian keto that includes dairy, you could swap the coconut-tahini drizzle for a traditional tzatziki made with full-fat Greek yogurt, or crumble some feta over the finished plate. The keftedes themselves are universally keto-friendly regardless of your specific approach.
My keftedes fell apart in the air fryer — what went wrong?
The most common culprit is excess moisture in the tofu. Make sure you press it for a full 15 minutes and squeeze out any remaining liquid before crumbling. The second issue is skipping the 3-minute rest after mixing — the coconut flour needs time to absorb moisture and bind everything together. If the mixture still feels loose, add an extra teaspoon of coconut flour and let it sit another 2 minutes. Also make sure you are compacting each patty firmly between your palms before placing it in the basket, and avoid flipping them before the 7-minute mark so the bottom has time to set and crisp.