Keto Okonomiyaki

Keto Okonomiyaki is a low-carb twist on the traditional Japanese savory pancake, packed with fresh vegetables and protein-rich ingredients. This dish is not only delicious but also caters to those following a ketogenic lifestyle, making it a nutritious lunch option.

Ingredients

• Shredded cabbage - 150 grams
• Eggs - 2 large
• Almond flour - 30 grams
• Baking powder - 1 teaspoon
• Green onions, chopped - 30 grams
• Cooked bacon, chopped - 50 grams
• Soy sauce (or coconut aminos) - 1 tablespoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Keto-friendly mayonnaise - for topping
• Sugar-free okonomiyaki sauce - for topping (optional)

Steps

1. In a large mixing bowl, combine shredded cabbage, chopped green onions, and cooked bacon.
2. In a separate bowl, whisk together the eggs, almond flour, baking powder, soy sauce, salt, and black pepper until smooth.
3. Pour the egg mixture over the cabbage mixture and stir until well combined.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
5. Spoon half of the batter into the skillet, shaping it into a round pancake about 1 cm thick.
6. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes on the other side.
7. Repeat with the remaining batter, adding more oil to the skillet as needed.
8. Serve hot, drizzled with keto-friendly mayonnaise and sugar-free okonomiyaki sauce if desired.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 300 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in protein from eggs and bacon, supporting muscle health.

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