Keto Tamagoyaki
Discover the delightful fusion of tradition and low-carb eating with this Keto Tamagoyaki recipe! This Japanese-style rolled omelette retains the soft, fluffy layers and subtle sweetness of the classic dish while replacing traditional sugars with keto-friendly sweeteners like granular erythritol. Featuring wholesome ingredients such as soy sauce (or tamari for a gluten-free twist) and sugar-free mirin, this recipe is perfect for anyone looking to enjoy authentic flavors while staying on track with their keto lifestyle. The preparation utilizes a tamagoyaki pan or rectangular skillet to achieve the signature layered roll, making it as visually appealing as it is delicious. Serve it warm or at room temperature as a snack, side dish, or the star of a keto bento box. Let this quick, 15-minute recipe bring a touch of Japanese cuisine to your kitchen, guilt-free!
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Recipe Information
Ingredients
- 4 Large eggs
- 1 tablespoon Sugar-free mirin or rice wine substitute
- 1 teaspoon Soy sauce (or tamari for gluten-free)
- 1 teaspoon Granular erythritol or keto-approved sweetener
- 1 teaspoon Avocado oil or neutral cooking oil
Instructions
In a mixing bowl, crack the eggs and beat them gently until the yolks and whites are combined, but avoid creating too much foam.
Add the sugar-free mirin, soy sauce, and granular erythritol to the eggs. Mix well to ensure the ingredients are fully incorporated.
Heat a tamagoyaki pan or small rectangular non-stick skillet over medium-low heat and lightly coat the surface with a thin layer of avocado oil.
Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt and swirl the pan to spread the egg evenly.
As the egg starts to set but is still slightly wet, use a spatula or chopsticks to roll the egg layer from one side of the pan to the other, creating a small roll at one end.
Move the rolled egg to the edge of the pan and lightly re-oil the exposed part of the pan if necessary.
Pour another thin layer of the egg mixture into the pan, making sure it connects with the first rolled layer. Tilt the pan to spread the egg evenly.
Once this new layer starts to set, roll the egg again, starting from the roll you’ve already made. Repeat this process until all the egg mixture is used up and the tamagoyaki is fully formed into a roll.
Remove the tamagoyaki from the pan and let it rest for a minute to cool slightly. Slice it into even pieces before serving.
Serve warm or at room temperature. Enjoy your keto-friendly tamagoyaki as a snack, side dish, or part of a keto bento box!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 309 mg | 7% | |
*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.
