Low Carb Tamagoyaki
Elevate your breakfast game with this Low Carb Tamagoyaki, a perfectly rolled Japanese-style omelette that's both delicious and keto-friendly! Made with four simple ingredients—large eggs, unsweetened almond milk, granulated erythritol, and soy sauce—this recipe puts a healthy twist on the traditional tamagoyaki. The addition of sesame oil lends a subtle nutty aroma, while the cooking technique of layering and rolling creates a beautifully textured dish. With just 5 minutes of prep time and 10 minutes to cook, it’s a quick yet impressive option for busy mornings, light lunches, or even a protein-packed snack. Serve it warm or at room temperature, sliced into elegant pieces that pair wonderfully with fresh greens or a dipping sauce. Whether you're following a low-carb lifestyle or simply looking for a new way to enjoy eggs, this gluten-free recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon granulated erythritol (or any low-carb sweetener)
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 0.5 teaspoon sesame oil (optional, for flavor)
- 1 teaspoon neutral oil (like avocado oil, for greasing the pan)
Instructions
In a medium mixing bowl, crack the eggs and whisk them until fully combined.
Add the unsweetened almond milk, granulated erythritol, soy sauce, and sesame oil (if using) to the whisked eggs. Mix well until the ingredients are fully incorporated.
Heat a non-stick tamagoyaki pan (or a small rectangular or square-shaped skillet) over medium-low heat. Lightly grease the pan with the neutral oil, spreading it evenly with a paper towel.
Pour a thin layer of the egg mixture (approximately 1/4 of the total mixture) into the pan. Tilt and swirl the pan so the egg spreads evenly over the surface.
When the egg is slightly set but still soft on top, use a spatula or chopsticks to gently roll the layer from one end to the other. Push the rolled egg to one side of the pan.
Grease the pan lightly again if needed, then pour another thin layer of the egg mixture into the pan, ensuring it flows under the rolled egg. Repeat the rolling process once the new layer is set but still soft.
Continue this process, layer by layer, until you've used all the egg mixture. Each roll will add thickness to the tamagoyaki.
Once fully cooked, transfer the tamagoyaki to a cutting board and let it cool slightly. Slice into even pieces and serve warm or at room temperature.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 320 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.
