Sugar-Free Taiyaki
Indulge in the Japanese delight of Sugar-Free Taiyaki, a healthier twist on the beloved fish-shaped pastry traditionally filled with sweet red bean paste. This recipe swaps out regular sugar for a granulated sugar substitute like erythritol or monk fruit, making it perfect for those seeking a no-sugar-added treat without compromising on flavor. The batter, crafted with all-purpose flour, unsweetened almond milk, and a hint of vanilla, creates a golden and lightly crisp exterior that perfectly complements the sugar-free sweetened red bean paste or your filling of choice. Easy-to-follow instructions and a taiyaki pan bring this whimsical dessert to life, while its quick prep and cook time ensure you can enjoy it as a snack or dessert in no time. Whether you’re embracing a sugar-free lifestyle or exploring Japanese-inspired recipes, Sugar-Free Taiyaki is a crowd-pleaser that marries tradition with health-conscious innovation!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 180 milliliters Unsweetened almond milk
- 2 tablespoons Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon Vanilla extract
- 1 tablespoon Oil or melted butter
- 150 grams Sugar-free sweetened red bean paste (anko) or other filling of choice
- 1 as needed Non-stick spray for taiyaki pan
Instructions
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In another bowl, whisk the egg until frothy, then add the unsweetened almond milk, granulated sugar substitute, vanilla extract, and oil or melted butter. Mix until well combined.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
Lightly grease a taiyaki pan with non-stick spray and warm it over medium heat.
Once the pan is hot, pour a small amount of batter into one side of the mold, filling it halfway.
Add about 1 tablespoon of the sugar-free red bean paste (or other filling of choice) to the center of the batter. Be careful not to spread it too close to the edges.
Pour additional batter over the filling to cover it completely, but do not overfill the mold.
Close the taiyaki pan and cook for 2-3 minutes, then flip the pan and cook for another 2-3 minutes until both sides are golden brown. Adjust the time depending on your stove settings.
Carefully remove the taiyaki from the pan and repeat the process with the remaining batter and filling.
Serve warm or at room temperature. Enjoy your sugar-free taiyaki as a snack or dessert!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 413 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 755 mg | 16% | |
*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.
