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Remember the other day when I was obsessing over the sugar-free maple-flavored syrup I found? Well, I’m still completely enamored. Right off the bat, I feel like I should say that not only are they not sponsoring me, but I doubt they even know I exist. This obsession is of my own volition and is being fueled by the fact that sugaring season is upon us here in New England, and all I can think about is maple. Yeah, this isn’t going to be the last maple-flavored recipe. Sorry to those of you who aren’t super into it. Anyway, I was thinking this morning that what would really hit the spot is a nice piece of vegan keto smoked maple tempeh, and now that I have the maple syrup that is more than within reach.
First off, this syrup isn’t the only sugar-free maple syrup out there. There are definitely a few brands, but this is the only one I’ve tried, and the only one I can vouch for. Second, yes this is soy, and I’m sorry for those of you avoiding soy. I promise to post some soy-free recipes in the near future!
I paired this smoked maple tempeh with my vegan keto crack slaw recipe (and a small side salad), and it was amazing, but I also have designs on throwing this bad boy into a sort of vegan keto BLT sometime soon. Anyway, before I get too sidetracked by all of the potential meals that could be made with this sort of vegan keto maple bacon substitute, let’s get to the recipe!
Notes on Making Vegan Keto Smoked Maple Tempeh
- Like I stated above, I’ve only used the Lakanto brand of sugar-free maple syrup. If you use another low carb syrup, I can’t guarantee that the taste or texture will be the same!
- If you don’t like tempeh, you could definitely use tofu instead. In fact, I made both smoked maple tofu and smoked maple tempeh and both were super tasty.
- If the 1/4 tsp of smoked salt doesn’t seem smokey enough to you (I advocate tasting the dressing), you could definitely add more. I figure it’s best to start small and build from there. You can always add more, but you can’t take it out!
- I used low-sodium tamari here and smoked sea salt. If you don’t have smoked salt, liquid smoke and regular tamari would work just fine.
- The nutrition information was calculated using the USDA’s food reference database entries for the tamari and tempeh, and the product entry for the Lakanto syrup. I calculated all of this in Cronometer. If you use specific brands, you may have different results.
- Keep in mind that the erythritol in the syrup does not count towards net carbs. Unfortunately, most tracking programs (at least the ones that I’m familiar with), do not subtract the carbs from sugar alcohols, so we have to remember to do that on our own! It can definitely be a bit of a shock when you look at your MyFitnessPal entry for a food, only to see that it’s a whole 10g of carbs higher than you thought.
Sweet, salty, smokey and delicious, this easy vegan keto dinner option is low carb and loaded with complete protein!
- 1 block (8 oz 226g) tempeh
- 2 tbsp sugar-free maple syrup
- 1 tbsp low-sodium tamari
- 1 tbsp olive oil
- 1/4 -1/2 tsp smoked salt
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together sugar-free syrup, tamari, olive oil and salt, and let sit for a few minutes so the salt dissolves and the flavors meld together.
- Slice the tempeh into pieces about 1/4" thick (I cut them on an angle for greater surface area).
- Dip each slice of tempeh into the maple mixture so that it's totally covered, and place onto the baking sheet. Repeat for each slice.
- Brush/pour the remainder of the sauce over the tempeh and place the baking tray in the oven.
- Bake for 30 minutes, optionally flipping halfway through.