Low Carb Taiyaki
Indulge in a delightful twist on a Japanese classic with this Low Carb Taiyaki recipe! Perfect for those following a keto or low-carb lifestyle, this recipe uses almond and coconut flours paired with granulated erythritol for a healthier take on the iconic fish-shaped treat. The batter is enriched with eggs, unsweetened almond milk, and a touch of vanilla for a subtly sweet and fluffy texture, while a sugar-free red bean paste filling adds authentic flavor without the carbs. With just 15 minutes of prep, these golden, crispy taiyaki are quick to make using a taiyaki pan and ideal for enjoying warm as a fun snack or light dessert. Whether you're a fan of Japanese street food or simply craving a guilt-free treat, this low-carb adaptation is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Granulated erythritol
- 2 large Eggs
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 ounce Cream cheese
- 0.5 cup Sugar-free red bean paste
- Cooking spray
Instructions
In a medium mixing bowl, whisk together almond flour, coconut flour, granulated erythritol, and baking powder to combine the dry ingredients.
In a separate bowl, whisk together eggs, unsweetened almond milk, vanilla extract, and cream cheese until smooth. If the cream cheese is too firm, microwave it for 10 seconds to soften before mixing.
Gradually incorporate the wet ingredients into the dry ingredients, stirring until the batter is smooth and slightly thick.
Preheat a taiyaki pan over medium heat and lightly spray both sides of the mold with cooking spray.
Pour a small amount of batter into one side of the fish-shaped mold, just enough to cover the bottom.
Add a tablespoon of sugar-free red bean paste in the center of the batter, and then pour a little more batter over the filling to cover completely.
Close the taiyaki pan and cook for 2-3 minutes on one side, then flip the pan and cook for another 2-3 minutes on the other side, or until the taiyaki is golden brown and cooked through.
Carefully remove the taiyaki from the pan and repeat the process with the remaining batter and filling.
Serve warm and enjoy your low-carb taiyaki!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 6.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 761 mg | 59% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 794 mg | 17% | |
*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.
