Keto Tamagoyaki

Delight in this perfectly fluffy **Keto Tamagoyaki**, a low-carb twist on the classic Japanese rolled omelette! Made with just a handful of pantry-friendly ingredients, including sugar-free mirin, soy sauce, and keto-approved sweetener, this recipe delivers a savory-sweet flavor profile that’s entirely keto-friendly and gluten-free. Using a traditional tamagoyaki pan or a small non-stick skillet, the eggs are cooked in thin layers and carefully rolled to create a beautifully layered omelette. With only 5 minutes of prep and 10 minutes of cook time, this quick and easy dish is ideal for a satisfying snack, a protein-packed side dish, or a show-stopping addition to your keto bento box. Whether served warm or at room temperature, this **keto Japanese omelette** is a delicious way to elevate your low-carb meals!

Nutriscore Rating: 68/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 2

Ingredients

• 4 Large eggs
• 1 tablespoon Sugar-free mirin or rice wine substitute
• 1 teaspoon Soy sauce (or tamari for gluten-free)
• 1 teaspoon Granular erythritol or keto-approved sweetener
• 1 teaspoon Avocado oil or neutral cooking oil

Directions

Step 1

In a mixing bowl, crack the eggs and beat them gently until the yolks and whites are combined, but avoid creating too much foam.

Step 2

Add the sugar-free mirin, soy sauce, and granular erythritol to the eggs. Mix well to ensure the ingredients are fully incorporated.

Step 3

Heat a tamagoyaki pan or small rectangular non-stick skillet over medium-low heat and lightly coat the surface with a thin layer of avocado oil.

Step 4

Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tilt and swirl the pan to spread the egg evenly.

Step 5

As the egg starts to set but is still slightly wet, use a spatula or chopsticks to roll the egg layer from one side of the pan to the other, creating a small roll at one end.

Step 6

Move the rolled egg to the edge of the pan and lightly re-oil the exposed part of the pan if necessary.

Step 7

Pour another thin layer of the egg mixture into the pan, making sure it connects with the first rolled layer. Tilt the pan to spread the egg evenly.

Step 8

Once this new layer starts to set, roll the egg again, starting from the roll you’ve already made. Repeat this process until all the egg mixture is used up and the tamagoyaki is fully formed into a roll.

Step 9

Remove the tamagoyaki from the pan and let it rest for a minute to cool slightly. Slice it into even pieces before serving.

Step 10

Serve warm or at room temperature. Enjoy your keto-friendly tamagoyaki as a snack, side dish, or part of a keto bento box!

Nutrition Facts

Serving size	(229.7g)

Amount per serving	% Daily Value*
Calories	334.9

Total Fat 24.7g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 663.3mg	0%
Total Carbohydrate 10.3g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 24.7g	0%

Vitamin D 160IU	0%
Calcium 112mg	0%
Iron 4.1mg	0%
Potassium 309.3mg	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: 61.4%

Protein: 27.3%

Carbs: 11.4%