Keto Takoyaki
Dive into the delicious world of Japanese street food with a low-carb twist in this Keto Takoyaki recipe! Made with a grain-free batter of almond and coconut flours, this keto-friendly version of the classic snack features tender chunks of octopus, fragrant green onions, and zesty pickled ginger at its core. Perfectly crispy on the outside and tender inside, these savory takoyaki balls are cooked in a traditional pan, ensuring that addictive golden crust. Finished with sugar-free okonomiyaki sauce, creamy keto-friendly mayonnaise, and a garnish of umami-packed bonito and nori flakes, this delightful snack is both keto-compliant and bursting with authentic Japanese flavors. Quick to prepare in just 30 minutes, this recipe is ideal for anyone following a keto lifestyle and craving a taste of Japan!
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Recipe Information
Ingredients
- 60 g Almond flour
- 15 g Coconut flour
- 1 tsp Baking powder
- 0.25 tsp Xanthan gum
- 2 large Eggs
- 120 ml Unsweetened almond milk
- 2 tsp Soy sauce (gluten-free if needed)
- 100 g Octopus, boiled and chopped into small pieces
- 2 tbsp Green onions, finely chopped
- 1 tbsp Pickled ginger (beni shōga), finely chopped
- 2 tbsp Avocado oil or ghee (for greasing takoyaki pan)
- 2 tbsp Kewpie mayonnaise (or any keto-friendly mayonnaise)
- 2 tbsp Sugar-free okonomiyaki sauce
- 2 tbsp Bonito flakes
- 1 tsp Nori (seaweed) flakes
Instructions
In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and xanthan gum.
In a separate bowl, beat the eggs and mix in the almond milk and soy sauce.
Gradually add the wet ingredients to the dry ingredients while whisking until a smooth batter is formed.
Preheat a takoyaki pan over medium heat and grease each mold generously with avocado oil or ghee.
Pour the batter into each mold until about 3/4 full.
Add a small piece of octopus, a pinch of chopped green onions, and a few bits of pickled ginger to the center of each mold.
Top off with a small additional amount of batter if needed to cover the fillings.
Allow the batter to cook for about 1-2 minutes or until the bottom starts to set, then use skewers or chopsticks to carefully flip each piece. Rotate frequently to ensure even cooking and achieve a round shape.
Cook for an additional 3-4 minutes, continuing to turn the balls until they are golden brown and evenly crisped.
Remove the takoyaki from the pan and plate them. Drizzle with sugar-free okonomiyaki sauce and keto-friendly mayonnaise.
Sprinkle bonito flakes and nori flakes over the top for garnish.
Serve warm and enjoy your delicious Keto Takoyaki!
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 4.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 468 mg | 36% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
