Keto Takoyaki (Octopus Balls)

Indulge in the irresistible flavors of Keto Takoyaki, a low-carb twist on the classic Japanese street food favorite. These savory octopus balls are made with a gluten-free batter of almond and coconut flour, enhanced by the umami-rich taste of dashi powder. Perfectly golden and crispy outside with tender chunks of octopus inside, each ball is a bite-sized delight. Topped with keto-friendly mayo, sugar-free okonomiyaki sauce, delicate bonito flakes, and crumbled nori, this recipe delivers the authentic takoyaki experience while staying diet-friendly. Perfect for a fun appetizer, party snack, or creative main, this keto-friendly dish is quick to whip up and sure to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 3 large Eggs
• 1 cup Unsweetened almond milk
• 1 teaspoon Dashi powder
• 1 cup Cooked octopus, diced into small pieces
• 2 tablespoons Scallions, finely chopped
• 2 tablespoons Pickled ginger, finely chopped
• 0.25 cup Keto-friendly mayonnaise
• 0.25 cup Sugar-free okonomiyaki sauce or Worcestershire sauce
• 0.25 cup Katsuobushi (bonito flakes)
• 2 tablespoons Nori sheets (seaweed), shredded or crumbled
• 3 tablespoons Avocado oil

Directions

Step 1

In a large mixing bowl, combine the almond flour, coconut flour, and baking powder.

Step 2

In a smaller bowl, whisk together the eggs, unsweetened almond milk, and dashi powder until smooth.

Step 3

Gradually add the wet ingredients to the dry ingredients, whisking until you achieve a smooth, pancake-like batter consistency. Let the batter rest for 5 minutes to hydrate.

Step 4

Preheat your takoyaki pan (or a well-greased cake pop or aebleskiver pan) over medium heat. Lightly brush each cavity with avocado oil.

Step 5

Pour the batter into each cavity, filling them about halfway. Quickly add 1 to 2 pieces of diced octopus and a small amount of chopped scallions and pickled ginger to each cavity.

Step 6

Add more batter to cover the fillings, filling each cavity to the top. Let the takoyaki cook for 2–3 minutes, or until the bottom begins to set and turn golden brown.

Step 7

Using skewers or chopsticks, gently flip each takoyaki ball 90 degrees to allow the uncooked batter to flow out and form a ball. Repeat flipping as necessary to cook the balls evenly on all sides, about 7–8 minutes in total.

Step 8

Once the takoyaki balls are golden and crispy, remove them from the pan and transfer them to a serving plate.

Step 9

Drizzle the keto-friendly mayonnaise and sugar-free okonomiyaki sauce over the takoyaki balls.

Step 10

Top with bonito flakes and shredded nori for garnish. Serve hot and enjoy!

Nutrition Facts

Serving size	(1000.1g)

Amount per serving	% Daily Value*
Calories	2299.5

Total Fat 157.7g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 906.8mg	0%
Sodium 3028.1mg	0%
Total Carbohydrate 57.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 6.8g
Protein 164.1g	0%

Vitamin D 210.8IU	0%
Calcium 906.3mg	0%
Iron 24.8mg	0%
Potassium 1676.9mg	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: 61.5%

Protein: 28.5%

Carbs: 10.0%