Low Carb Teritama Takoyaki
Savor the vibrant flavors of Japan with this Low Carb Teritama Takoyaki recipe, a keto-friendly twist on the classic street food favorite. Made with almond flour and psyllium husk powder, these golden, crispy takoyaki are packed with delectable bites of octopus or tofu, delivering a protein-rich and low-carb treat. Infused with the umami notes of dashi and topped with a creamy, sugar-free tamago mayo and drizzles of keto-friendly teriyaki sauce, each bite bursts with flavor. Garnished with bonito flakes, seaweed flakes, and a sprinkle of green onions, this guilt-free snack is perfect for entertaining or satisfying cravings. Ready in just 35 minutes, it's a delightful, health-conscious option for fans of Japanese cuisine and low-carb recipes alike!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 10 grams Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 200 milliliters Unsweetened almond milk
- 1 teaspoon Dashi powder (or fish-free substitute for vegetarians)
- 100 grams Cooked octopus or tofu (for vegetarians), diced
- 2 stalks Green onions, finely chopped
- 50 milliliters Keto-friendly teriyaki sauce
- 100 grams Mayonnaise (sugar-free or keto-friendly)
- 1 large Egg yolk
- 1 teaspoon Coconut aminos
- 10 grams Bonito flakes (optional)
- 5 grams Seaweed flakes
Instructions
In a medium bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Mix well.
Beat two eggs in a separate bowl. Add unsweetened almond milk and dashi powder to the eggs, then whisk to combine.
Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Let the batter rest for 5 minutes to thicken.
Grease a takoyaki pan with a small amount of oil and preheat it over medium heat.
Pour the batter into each well of the pan until about two-thirds full.
Add a small piece of cooked octopus or tofu into the center of each batter-filled well, followed by a sprinkle of chopped green onions.
Fill each well with more batter to cover the filling. Allow the batter to cook for 2 minutes.
Use a skewer or chopsticks to gently turn each takoyaki ball 90 degrees. As they cook, keep turning them until they form evenly browned, crispy spheres.
In a small bowl, mix the mayonnaise, egg yolk, and coconut aminos to make the keto-friendly tamago mayo. Stir until smooth and creamy.
Drizzle the cooked takoyaki with the keto-friendly teriyaki sauce and tamago mayo.
Sprinkle bonito flakes (if using) and seaweed flakes on top before serving warm.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4135 mg | 180% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 6.9 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 789 mg | 61% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 791 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.
