Keto Obanyaki (Japanese Imagawayaki)

Satisfy your sweet tooth while staying true to your low-carb lifestyle with this irresistible Keto Obanyaki, a reimagining of the classic Japanese Imagawayaki. These golden, fluffy pancake-like treats feature a delightful keto-friendly twist, replacing traditional wheat flour with a blend of almond and coconut flours and sweetened with erythritol for a guilt-free indulgence. Each piece is lovingly filled with a luscious keto red bean paste, perfectly balancing sweetness and texture. With a quick prep time of 20 minutes and simple cooking instructions, these portable hand-held desserts are ideal for breakfast, snacks, or even as an after-dinner low-carb delight. Serve them warm for the ultimate cozy treat, and savor the harmonious blend of Japanese tradition and keto-friendly innovation!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 100 grams Almond Flour
• 20 grams Coconut Flour
• 1 teaspoon Baking Powder
• 30 grams Erythritol
• 3 large Eggs
• 120 milliliters Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• 30 grams Butter
• 200 grams Keto Red Bean Paste
• 0.25 teaspoon Salt

Directions

Step 1

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt. Whisk together until evenly mixed.

Step 2

In another bowl, lightly beat the eggs. Add the unsweetened almond milk and vanilla extract to the eggs and mix well.

Step 3

Melt the butter in a saucepan over low heat. Allow it to cool slightly, then add it to the wet ingredients and mix.

Step 4

Pour the wet ingredients into the dry ingredients. Gently stir until a smooth batter forms, making sure not to overmix.

Step 5

Preheat an obanyaki pan or a double-sided pancake griddle over medium heat. Lightly grease with butter or a non-stick spray.

Step 6

Pour a small scoop of batter into each section of the pan to cover the bottom. Cook for about 1-2 minutes until bubbles appear on the surface.

Step 7

Add a spoonful of keto red bean paste into the center of each. Cover with another small scoop of batter.

Step 8

Cook for another 2-3 minutes until the edges start to lift. Carefully flip each obanyaki and cook the other side for 2-3 minutes, until golden brown.

Step 9

Remove from the pan and allow them to cool slightly on a wire rack before serving.

Step 10

Serve warm, and enjoy the fluffy, sweet, and satisfying low-carb treat!

Nutrition Facts

Serving size	(664.1g)

Amount per serving	% Daily Value*
Calories	1426.8

Total Fat 113.3g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 1.1g
Cholesterol 628.5mg	0%
Sodium 1603.8mg	0%
Total Carbohydrate 87.8g	0%
Dietary Fiber 28.4g	0%
Total Sugars 8.4g
Protein 54.9g	0%

Vitamin D 172.4IU	0%
Calcium 563.3mg	0%
Iron 10.6mg	0%
Potassium 786.2mg	0%

*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.

Source of Calories

Fat: 64.1%

Protein: 13.8%

Carbs: 22.1%