Main meal
Tempeh and peanut satay skewers
A satay sauce built from real peanut butter rather than a jar of sweetened paste, which is where all the sugar in a shop-bought one lives.
8gnet carbs
27gfat
24gprotein
371kcal
Per serving30 minServes 4
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Ingredients
For the whole dish · serves 4
- Tempeh14 oz
- Peanut butter3 oz
- Coconut milk4 fl oz
- Soy sauce2½ tbsp
- Lime1
- Ground cumina teaspoon
- Red pepper flakesa good pinch
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Cilantro-lime cauliflower rice
+4g net · 87 kcal · 12 min · together 12g net, 458 kcal
Method
6 steps · 30 minutes
- Check the peanut butter has nothing in it but peanuts and salt. The sweetened kind puts this well past the figures above.
- Steam the tempeh 10 minutes to take the bitter edge off, then cut it into 1 1/4 inch cubes and thread them onto skewers.
- Warm the peanut butter with the coconut milk, soy sauce, cumin and chili, whisking until it loosens into a sauce. Add water a spoon at a time if it seizes.
- Brush half the sauce onto the skewers and broil them 4 minutes a side under a high heat.
- Watch them closely — the sauce contains enough fat and protein to catch quickly, and burnt satay is bitter rather than charred.
- Squeeze the lime into the remaining sauce and serve it alongside for dipping.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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