Keto Takoyaki

Keto Takoyaki is a delicious low-carb twist on the traditional Japanese street food, featuring tender bites filled with flavorful seafood and a savory batter. Perfect for a keto lunch, these bite-sized delights are both satisfying and easy to make.

Ingredients

• Almond flour - 100g
• Psyllium husk powder - 1 tbsp
• Baking powder - 1 tsp
• Eggs - 2 large
• Water - 150ml
• Soy sauce - 1 tbsp
• Cooked octopus, diced - 100g
• Green onion, finely chopped - 2 tbsp
• Pickled ginger, finely chopped - 1 tbsp
• Kewpie mayonnaise - for drizzling
• Bonito flakes - for garnish
• Nori flakes - for garnish
• Salt - to taste
• Pepper - to taste

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, baking powder, salt, and pepper.
2. In another bowl, whisk together eggs, water, and soy sauce until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
4. Preheat a takoyaki pan or a non-stick muffin pan over medium heat and lightly grease with oil.
5. Fill each takoyaki mold or muffin cup halfway with the batter.
6. Add diced octopus, green onion, and pickled ginger into each mold, then top with more batter until full.
7. Cook for about 4-5 minutes, then use a skewer or chopsticks to turn the takoyaki balls until all sides are golden brown and cooked through.
8. Once cooked, remove from the pan and place on a serving plate.
9. Drizzle with Kewpie mayonnaise, and sprinkle bonito flakes and nori flakes on top before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 25 g
• Saturated Fat: 2 g
• Unsaturated Fat: 23 g
• Water: 0.15 L

Health Benefits

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

Tags