Keto Taiyaki

Indulge in the charm of traditional Japanese taiyaki with a modern, low-carb twist in this Keto Taiyaki recipe! Perfectly crispy on the outside with a tender, fluffy interior, these delightful fish-shaped pastries are crafted from a blend of almond and coconut flours, making them completely grain-free and keto-friendly. The batter is subtly sweetened with erythritol and infused with vanilla for a hint of warmth, while a choice of sugar-free fillings like unsweetened red bean paste or chocolate chips elevates each bite. Easy to prepare in just 35 minutes, this keto-friendly taiyaki is perfect as a unique snack or dessert for those following a low-carb lifestyle. Whether you're new to taiyaki or a seasoned pro, this recipe is a guilt-free way to satisfy your sweet tooth while staying true to your keto goals!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 2 tablespoons Granulated erythritol (or preferred keto sweetener)
• 3 large Eggs
• 1 cup Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 1 cup Unsweetened red bean paste or sugar-free chocolate chips (optional filling)
• 1 tablespoon Coconut oil or butter (for greasing the pan)

Directions

Step 1

Preheat a taiyaki pan over medium heat and lightly grease it with coconut oil or butter.

Step 2

In a medium mixing bowl, combine almond flour, coconut flour, baking powder, and granulated erythritol. Mix well to ensure there are no clumps.

Step 3

In another bowl, whisk together eggs, unsweetened almond milk, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients into the dry ingredients, stirring until a smooth, pourable batter forms. If the batter is too thick, add a little more almond milk, one tablespoon at a time.

Step 5

Heat the taiyaki pan to medium-low and spoon a small amount of batter into one side of the fish mold, filling it halfway.

Step 6

Place a small amount of unsweetened red bean paste or a few sugar-free chocolate chips in the center of the batter as the filling.

Step 7

Spoon more batter on top of the filling to cover it completely, but do not overfill the mold.

Step 8

Close the taiyaki pan and cook for 2-3 minutes on one side, then carefully flip and cook for another 2-3 minutes until golden brown and fully cooked through. Adjust the heat as necessary to prevent burning.

Step 9

Remove the taiyaki from the pan and transfer to a wire rack to cool slightly before serving.

Step 10

Repeat the process with the remaining batter and filling. Serve warm and enjoy your keto-friendly taiyaki!

Nutrition Facts

Serving size	(791.1g)

Amount per serving	% Daily Value*
Calories	1294.1

Total Fat 83.0g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 558mg	0%
Sodium 836.7mg	0%
Total Carbohydrate 118.7g	0%
Dietary Fiber 28.5g	0%
Total Sugars 5.8g
Protein 55.7g	0%

Vitamin D 210.8IU	0%
Calcium 763.3mg	0%
Iron 11.2mg	0%
Potassium 1111.7mg	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: 51.7%

Protein: 15.4%

Carbs: 32.9%