Takoyaki (Keto)

Keto Takoyaki is a delightful Japanese street food dish reimagined for low-carb diets, featuring crispy, savory balls filled with tender octopus and a medley of fresh ingredients. Perfect as an appetizer, these bite-sized treats are satisfying and guilt-free.

Ingredients

• Almond flour - 100 grams
• Psyllium husk - 1 tablespoon
• Baking powder - 1 teaspoon
• Egg - 1 large
• Water - 200 ml
• Dashi stock (powdered) - 1 teaspoon
• Cooked octopus (chopped) - 100 grams
• Green onion (chopped) - 2 tablespoons
• Pickled ginger (chopped) - 1 tablespoon
• Soy sauce (low sodium) - 1 tablespoon
• Mayonnaise (Keto-friendly) - for serving
• Keto-friendly Takoyaki sauce - for serving
• Bonito flakes - for garnish (optional)
• Nori flakes - for garnish (optional)

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, baking powder, and dashi stock.
2. Add the egg and water to the dry ingredients, and mix until a smooth batter forms.
3. Preheat a Takoyaki pan over medium heat and lightly grease the molds with oil.
4. Pour the batter into each mold, filling them about halfway.
5. Add a piece of chopped octopus, a sprinkle of green onion, and a bit of pickled ginger into each mold.
6. Fill the molds with more batter until they are nearly full, then cook for about 3-4 minutes.
7. Using a skewer or chopstick, carefully turn the balls to cook evenly, allowing them to brown on all sides for an additional 3-4 minutes.
8. Once golden and crispy, remove the Takoyaki from the pan and serve hot, drizzled with Keto-friendly mayonnaise and Takoyaki sauce, garnished with bonito flakes and nori flakes if desired.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 220 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in protein from octopus and eggs, which can aid muscle repair and growth.

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