Low Carb Takoyaki
Savor the irresistible flavors of Japan with this Low Carb Takoyaki recipe, a delightful twist on the classic street food. Made with almond and coconut flours, this gluten-free and keto-friendly version retains the crispy-on-the-outside, tender-on-the-inside texture you love while lowering the carb count. Packed with diced octopus, green onions, and pickled ginger, every bite bursts with authentic, savory goodness. These golden takoyaki balls are cooked to perfection in a takoyaki pan, then topped with optional keto-friendly takoyaki sauce, creamy Kewpie mayo, and a sprinkle of smoky bonito flakes for an extra layer of umami. Whether you’re on a low-carb diet or just exploring unique Japanese cuisine, this quick and easy recipe is the perfect appetizer or snack to impress your guests.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 3 large Eggs
- 1 cup Milk (unsweetened almond or coconut milk)
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 1 cup Diced cooked octopus
- 2 tablespoons Green onions (chopped)
- 2 teaspoons Pickled ginger
- 2 tablespoons Kewpie mayo (optional, for topping)
- 2 tablespoons Low-carb takoyaki sauce (optional, for topping)
- 2 tablespoons Bonito flakes (optional, for garnish)
- 2 tablespoons Oil (for greasing takoyaki pan)
Instructions
In a mixing bowl, combine almond flour, coconut flour, and baking powder. Whisk until well blended.
In another bowl, whisk the eggs, milk, and soy sauce (or tamari). Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.
Preheat a takoyaki pan over medium heat and lightly grease the cavities with oil using a brush or paper towel.
Fill each cavity about 2/3 full with the batter. Add a small piece of diced cooked octopus, a pinch of chopped green onion, and a small amount of pickled ginger into the center of each cavity.
Cover the fillings with a small amount of additional batter to ensure a rounded shape for the takoyaki.
As the batter starts to cook, use skewers or chopsticks to turn the takoyaki balls in the pan, rotating them frequently to achieve an even golden-brown exterior and a round shape. This will take about 5-7 minutes per batch.
Once cooked through, remove the takoyaki balls from the pan and transfer to a serving plate.
Drizzle with Kewpie mayo and low-carb takoyaki sauce if desired. Sprinkle bonito flakes on top for garnish.
Serve immediately and enjoy your low-carb takoyaki!
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 9.2 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 947 mg | 73% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2068 mg | 44% | |
*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.
