Low Carb Dorayaki
Craving the traditional sweetness of Japanese dorayaki but need a low-carb twist? This **Low Carb Dorayaki** recipe delivers all the charm of soft, pillowy pancakes filled with delicious sugar-free red bean paste—perfect for keto enthusiasts or those cutting down on carbs. Made with nutrient-rich almond flour, erythritol for sweetness, and unsweetened almond milk, these golden rounds are both gluten-free and low-sugar. The recipe balances indulgence with well-being, while the straightforward preparation ensures it’s accessible even to novice cooks. Ready in just 30 minutes, these delicate pancake sandwiches are ideal as a guilt-free dessert or a wholesome snack. Try out this healthier take on a Japanese favorite today!
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Recipe Information
Ingredients
- 100 grams Almond flour
- 1 teaspoon Baking powder
- 50 grams Erythritol
- 3 large Eggs
- 60 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter
- 100 grams Sugar-free red bean paste
Instructions
In a large mixing bowl, combine the almond flour, baking powder, erythritol, and salt. Mix well.
In another bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and stir until you have a smooth batter.
Heat a non-stick skillet over medium-low heat and melt the unsalted butter. Use a paper towel to spread a thin layer of butter across the skillet surface.
For each dorayaki, pour about 2 tablespoons of batter into the skillet to form small pancakes. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes on the other side, until lightly golden.
Remove the pancakes from the skillet and place them on a plate. Repeat the process with the remaining batter.
To assemble the dorayaki, spread about 1 tablespoon of sugar-free red bean paste on one pancake and top with another pancake to form a sandwich.
Serve immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 4.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 449 mg | 35% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 641 mg | 14% | |
*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.
