Keto Takoyaki

Indulge in the irresistible flavors of Keto Takoyaki, a low-carb twist on Japan’s beloved street food snack! This recipe transforms traditional takoyaki into a keto-friendly delight by using almond and coconut flours instead of wheat, creating a light yet satisfying batter. Each savory ball is packed with tender octopus, green onions, and zesty pickled ginger, then cooked to golden perfection in a takoyaki pan. Topped with sugar-free okonomiyaki sauce, creamy keto mayonnaise, fragrant bonito flakes, and nori, these umami-rich morsels are perfect for snack time, party appetizers, or satisfying your craving for Japanese flavors without the carbs. Ready in just 30 minutes, this gluten-free and keto-friendly takoyaki is a guilt-free treat that doesn’t skimp on authenticity or taste!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 60 g Almond flour
• 15 g Coconut flour
• 1 tsp Baking powder
• 0.25 tsp Xanthan gum
• 2 large Eggs
• 120 ml Unsweetened almond milk
• 2 tsp Soy sauce (gluten-free if needed)
• 100 g Octopus, boiled and chopped into small pieces
• 2 tbsp Green onions, finely chopped
• 1 tbsp Pickled ginger (beni shōga), finely chopped
• 2 tbsp Avocado oil or ghee (for greasing takoyaki pan)
• 2 tbsp Kewpie mayonnaise (or any keto-friendly mayonnaise)
• 2 tbsp Sugar-free okonomiyaki sauce
• 2 tbsp Bonito flakes
• 1 tsp Nori (seaweed) flakes

Directions

Step 1

In a mixing bowl, whisk together almond flour, coconut flour, baking powder, and xanthan gum.

Step 2

In a separate bowl, beat the eggs and mix in the almond milk and soy sauce.

Step 3

Gradually add the wet ingredients to the dry ingredients while whisking until a smooth batter is formed.

Step 4

Preheat a takoyaki pan over medium heat and grease each mold generously with avocado oil or ghee.

Step 5

Pour the batter into each mold until about 3/4 full.

Step 6

Add a small piece of octopus, a pinch of chopped green onions, and a few bits of pickled ginger to the center of each mold.

Step 7

Top off with a small additional amount of batter if needed to cover the fillings.

Step 8

Allow the batter to cook for about 1-2 minutes or until the bottom starts to set, then use skewers or chopsticks to carefully flip each piece. Rotate frequently to ensure even cooking and achieve a round shape.

Step 9

Cook for an additional 3-4 minutes, continuing to turn the balls until they are golden brown and evenly crisped.

Step 10

Remove the takoyaki from the pan and plate them. Drizzle with sugar-free okonomiyaki sauce and keto-friendly mayonnaise.

Step 11

Sprinkle bonito flakes and nori flakes over the top for garnish.

Step 12

Serve warm and enjoy your delicious Keto Takoyaki!

Nutrition Facts

Serving size	(551.4g)

Amount per serving	% Daily Value*
Calories	1184.6

Total Fat 95.4g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 472.5mg	0%
Sodium 2409.9mg	0%
Total Carbohydrate 36.9g	0%
Dietary Fiber 13.6g	0%
Total Sugars 4.9g
Protein 54.0g	0%

Vitamin D 126.6IU	0%
Calcium 467.9mg	0%
Iron 9.9mg	0%
Potassium 717.0mg	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: 70.3%

Protein: 17.7%

Carbs: 12.1%