Keto Teritama Takoyaki
Indulge in the flavorful world of Japanese street food with this keto-friendly twist on Teritama Takoyaki! These golden, bite-sized octopus balls are made with a low-carb batter combining almond flour, coconut flour, and xanthan gum, ensuring a perfect texture without compromising your dietary goals. Filled with tender, diced octopus and fragrant green onions, each takoyaki delivers a burst of savory delight. Cooked in a traditional takoyaki pan for an authentic experience, they're finished with sugar-free teriyaki sauce, creamy keto mayonnaise, and optional bonito flakes and sesame seeds for added flair. Ready in just 30 minutes, this guilt-free recipe is ideal for sharing at gatherings or enjoying as a fun and satisfying appetizer. Perfect for keto foodies seeking bold, Japanese-inspired flavors!
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Recipe Information
Ingredients
- 75 grams Almond flour
- 15 grams Coconut flour
- 0.5 teaspoons Xanthan gum
- 1 teaspoons Baking powder
- 3 large Eggs
- 120 milliliters Unsweetened almond milk
- 100 grams Cooked octopus, diced
- 2 tablespoons Chopped green onions
- 2 tablespoons Avocado oil (or any keto-friendly cooking oil)
- 50 milliliters Sugar-free teriyaki sauce
- 50 milliliters Keto mayonnaise
- 5 grams Bonito flakes (optional, for garnish)
- 1 teaspoons Sesame seeds (optional, for garnish)
Instructions
In a large bowl, whisk together almond flour, coconut flour, xanthan gum, and baking powder until well combined.
In another bowl, beat the eggs and stir in the unsweetened almond milk.
Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should be slightly runny but cohesive.
Preheat and lightly grease a takoyaki pan with avocado oil over medium heat.
Fill each takoyaki mold about two-thirds full with the batter.
Drop a small piece of diced cooked octopus and a sprinkle of green onions into each mold, then cover with a bit more batter to fully encase the filling.
Cook the takoyaki for 2-3 minutes until the bottom is golden, then gently flip each ball using skewers or chopsticks. Cook for another 2-3 minutes, rotating occasionally to ensure even browning.
Once the takoyaki are browned and cooked through, remove them from the pan and plate them.
Drizzle the takoyaki with sugar-free teriyaki sauce and keto mayonnaise.
Optional: Garnish with bonito flakes and sesame seeds before serving.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 4.5 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 559 mg | 43% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1126 mg | 24% | |
*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.
