Keto Taiyaki

Keto Taiyaki is a delightful low-carb twist on the traditional Japanese fish-shaped pastry, filled with a rich and creamy sugar-free filling. Perfectly crispy on the outside and indulgent on the inside, this dessert satisfies your sweet cravings without the carbs.

Ingredients

• Almond flour - 100g
• Coconut flour - 30g
• Baking powder - 1 tsp
• Eggs - 2 large
• Unsweetened almond milk - 120ml
• Erythritol - 30g
• Vanilla extract - 1 tsp
• Butter - 30g, melted
• Cream cheese - 100g, softened
• Sugar-free chocolate chips - 30g

Steps

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, and erythritol.
2. In another bowl, whisk together eggs, almond milk, vanilla extract, and melted butter until well combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
4. Preheat a taiyaki pan over medium heat and lightly grease it with cooking spray or additional melted butter.
5. Pour a small amount of batter into the taiyaki mold, ensuring it covers the bottom.
6. Add a spoonful of softened cream cheese and a few sugar-free chocolate chips on top.
7. Cover with more batter until the filling is sealed, then close the mold and cook for about 3-4 minutes on each side, or until golden brown.
8. Remove the taiyaki from the mold and repeat with the remaining batter and filling.
9. Serve warm and enjoy your keto-friendly taiyaki!

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Contains healthy fats and protein, promoting satiety.

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