These air fryer tandoori tempeh bites deliver all the smoky, deeply spiced magic of traditional tandoori cooking without a clay oven in sight. Each piece emerges from the air fryer with a gorgeously charred exterior and a tender, meaty center, coated in a bold blend of garam masala, smoked paprika, and turmeric. Paired with a bright cilantro-coconut chutney that cuts through the warmth with cool, herbaceous freshness, this is the kind of weeknight dinner that feels like an event. If you have ever missed the bold punch of Indian street food on a plant-based keto diet, this recipe is your answer.

The macro profile here is built for ketosis. With 43 grams of fat from coconut cream, coconut oil, and hemp seeds, this dish keeps you firmly in fat-burning territory. At just 7 grams of net carbs and a solid 23 grams of protein per serving, it hits the sweet spot that makes keto sustainable — satisfying enough to keep you full through the evening without any blood sugar spike.

Best of all, the entire recipe comes together in under 25 minutes. The quick coconut cream marinade infuses the tempeh with flavor in just minutes, and the air fryer does the heavy lifting to create that irresistible crispy char. Serve these bites over cauliflower rice, tucked into lettuce cups, or simply plated alongside the chutney for a stunning low-carb dinner.

Ingredients (serves 2)

For the tandoori tempeh:

  • 8 oz (225g) tempeh, cut into 1-inch cubes
  • 3 tablespoons (45ml) full-fat coconut cream
  • 1 tablespoon (15ml) coconut oil, melted
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (14g) almond flour

For the cilantro-coconut chutney:

  • 1 cup (30g) packed fresh cilantro, stems and leaves
  • 3 tablespoons (45ml) full-fat coconut cream
  • 1 tablespoon (10g) hemp seeds
  • 1 tablespoon (15ml) lime juice
  • 1 small green chili, seeded (or to taste)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon (15ml) water, as needed

For serving:

  • 1 tablespoon (10g) hemp seeds
  • Fresh cilantro leaves
  • Lime wedges

Instructions

  1. Prepare the tempeh. Cut the tempeh block into roughly 1-inch cubes — you should get about 16 to 18 pieces. If your tempeh tastes bitter, steam the cubes in a steamer basket or microwave them covered with a damp paper towel for 2 minutes, then pat completely dry. This step is optional but opens up the tempeh to absorb more marinade.

  2. Make the tandoori marinade. In a medium bowl, whisk together the coconut cream, melted coconut oil, lime juice, garam masala, smoked paprika, turmeric, cumin, cayenne, salt, and black pepper until smooth. Add the almond flour and stir to combine — this helps create a coating that crisps beautifully in the air fryer.

  3. Marinate the tempeh. Add the tempeh cubes to the marinade and toss gently until every piece is evenly coated. Let them sit for at least 5 minutes while you preheat the air fryer. For deeper flavor, you can marinate in the refrigerator for up to 4 hours.

  4. Preheat the air fryer. Set your air fryer to 390°F (200°C) and preheat for 3 minutes. Lightly brush or spray the air fryer basket with a thin layer of coconut oil to prevent sticking.

  5. Air fry the tempeh. Arrange the marinated tempeh cubes in a single layer in the air fryer basket, leaving a little space between each piece for air circulation. Air fry at 390°F (200°C) for 12 to 14 minutes, shaking the basket or flipping the pieces halfway through at the 6-minute mark. The tempeh is done when the edges are deeply golden-brown and the coating looks dry and lightly charred in spots.

  6. Make the chutney while the tempeh cooks. Combine the cilantro, coconut cream, hemp seeds, lime juice, green chili, cumin, and salt in a small blender or food processor. Blend until smooth, scraping down the sides as needed. Add water one teaspoon at a time if the chutney is too thick — you want a drizzle-able but not watery consistency. Taste and adjust salt, lime, or chili to your preference.

  7. Plate and serve. Transfer the crispy tandoori tempeh bites to a serving plate. Drizzle generously with the cilantro-coconut chutney or serve it alongside as a dipping sauce. Scatter hemp seeds and fresh cilantro leaves over the top and serve with lime wedges for squeezing.

Nutrition per Serving

Nutrient Amount
Calories ~530 kcal
Fat ~43g
Protein ~23g
Total Carbs ~12g
Fiber ~5g
Net Carbs ~7g

Nutrition values are approximate and based on the stated ingredients and serving size of 2.

Tips & Variations

Steam before marinating for better flavor absorption. Tempeh straight from the package can have a slightly bitter, fermented edge that not everyone loves. A quick 2-minute steam neutralizes that bitterness and opens up the soy structure so it soaks up the tandoori spices more deeply. Pat the cubes very dry afterward — excess moisture is the enemy of air fryer crispiness.

Turn this into a complete meal bowl. Serve the tandoori bites over a bed of cauliflower rice tossed with a little coconut oil and cumin seeds for a more substantial dinner. Add a handful of baby spinach or shredded cabbage for volume without adding significant carbs. A dollop of coconut cream on top brings the whole bowl together.

Watch for hidden carbs in spice blends. Not all garam masala blends are created equal — some store-bought versions include added sugar, flour, or starch as fillers. Always check the ingredient list and choose a blend that contains only whole spices. Better yet, make your own by grinding equal parts cinnamon, cardamom, cloves, cumin, and black pepper.

Adjust the heat to your preference. The cayenne pepper and green chili in the chutney provide moderate heat. For a milder version, reduce the cayenne to a pinch and skip the green chili entirely. For serious heat lovers, add a second green chili to the chutney or sprinkle the finished bites with a pinch of Kashmiri chili flakes for color and warmth.

Double the batch for easy meal prep. These tempeh bites reheat exceptionally well. Make a double batch and store them in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 375°F (190°C) for 3 to 4 minutes to restore their crispiness — the microwave will work in a pinch but the texture will be softer. Keep the chutney stored separately in a small jar.

Frequently Asked Questions

Is tempeh really keto-friendly? It is made from soybeans, which are legumes.
Tempeh is one of the most keto-compatible plant proteins available. While soybeans are technically legumes, tempeh's fermentation process breaks down a significant portion of the carbohydrates, leaving you with roughly 4 grams of net carbs per 4-ounce serving alongside an impressive 17 grams of protein and 9 grams of fat. That carb count fits comfortably within a standard keto daily limit of 20 to 25 grams of net carbs, especially when the rest of your meal is built around high-fat, low-carb ingredients like coconut cream and coconut oil. It is a far better choice than most other legume-based proteins for anyone tracking net carbs closely.
Can I use tofu instead of tempeh in this recipe?
You can, but you will need to adjust your approach. Use extra-firm tofu, press it for at least 20 minutes to remove excess water, and cut it into cubes. The air frying time stays roughly the same, though tofu tends to crisp up slightly faster on the outside — check at the 10-minute mark. Keep in mind that tofu has a milder flavor and softer interior texture compared to tempeh, so the final dish will taste different. Tofu is also slightly lower in protein and higher in moisture, so the marinade coating may not adhere as firmly. For the best results, toss the pressed tofu cubes in a light dusting of almond flour before adding the marinade.
How should I store leftovers and how long do they last?
Store the tandoori tempeh bites and the cilantro-coconut chutney in separate airtight containers in the refrigerator. The tempeh keeps well for up to 4 days and the chutney stays fresh for up to 3 days, though the bright green color may dull slightly over time. For the best texture when reheating, use the air fryer at 375°F (190°C) for 3 to 4 minutes rather than the microwave. You can also freeze the cooked tempeh bites in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. Reheat frozen bites directly in the air fryer at 380°F (193°C) for 5 to 6 minutes. The chutney does not freeze well due to its fresh herb base.
How can I make this nut-free for someone with allergies?
The only nut-containing ingredient is the almond flour used in the marinade coating. Swap it for an equal amount of sunflower seed flour or finely ground pumpkin seed meal — both create a similar crispy coating without any tree nuts. The hemp seeds in the chutney and garnish are classified as seeds, not nuts, and are generally safe for people with tree nut allergies, though always confirm with the individual. With the sunflower seed flour swap, the recipe becomes completely nut-free while maintaining essentially the same macros and crispy texture.
My air fryer runs hot — how do I avoid burning the spice coating?
Tandoori spice blends contain paprika and turmeric, which can char quickly at high heat, turning bitter rather than smoky. If your air fryer tends to run hot, reduce the temperature to 375°F (190°C) and extend the cooking time by 2 to 3 minutes. You can also lightly mist the tempeh with coconut oil spray at the halfway point to help the coating crisp evenly without burning. Position the cubes so they are not touching each other, as crowding creates hot spots and uneven cooking. If you notice dark spots forming before the interior is heated through, simply tent the basket loosely with a small piece of foil for the final 2 minutes of cooking.