Keto Teritama Takoyaki

Delight your taste buds with Keto Teritama Takoyaki, a low-carb twist on the beloved Japanese street food. These golden, bite-sized balls are made with a keto-friendly batter of almond and coconut flours, ensuring a fluffy texture without compromising your diet. Each takoyaki is stuffed with tender diced octopus and fragrant green onions, then perfectly seared in a takoyaki pan for a crisp, caramelized exterior. Finished with a drizzle of sugar-free teriyaki sauce and creamy keto mayo, and optionally topped with bonito flakes and sesame seeds, this dish delivers an authentic umami-packed experience while staying keto-compliant. Perfect for a fun appetizer or snack, this quick and easy recipe is ready in just 30 minutes and serves four—ideal for sharing!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 75 grams Almond flour
• 15 grams Coconut flour
• 0.5 teaspoons Xanthan gum
• 1 teaspoons Baking powder
• 3 large Eggs
• 120 milliliters Unsweetened almond milk
• 100 grams Cooked octopus, diced
• 2 tablespoons Chopped green onions
• 2 tablespoons Avocado oil (or any keto-friendly cooking oil)
• 50 milliliters Sugar-free teriyaki sauce
• 50 milliliters Keto mayonnaise
• 5 grams Bonito flakes (optional, for garnish)
• 1 teaspoons Sesame seeds (optional, for garnish)

Directions

Step 1

In a large bowl, whisk together almond flour, coconut flour, xanthan gum, and baking powder until well combined.

Step 2

In another bowl, beat the eggs and stir in the unsweetened almond milk.

Step 3

Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should be slightly runny but cohesive.

Step 4

Preheat and lightly grease a takoyaki pan with avocado oil over medium heat.

Step 5

Fill each takoyaki mold about two-thirds full with the batter.

Step 6

Drop a small piece of diced cooked octopus and a sprinkle of green onions into each mold, then cover with a bit more batter to fully encase the filling.

Step 7

Cook the takoyaki for 2-3 minutes until the bottom is golden, then gently flip each ball using skewers or chopsticks. Cook for another 2-3 minutes, rotating occasionally to ensure even browning.

Step 8

Once the takoyaki are browned and cooked through, remove them from the pan and plate them.

Step 9

Drizzle the takoyaki with sugar-free teriyaki sauce and keto mayonnaise.

Step 10

Optional: Garnish with bonito flakes and sesame seeds before serving.

Nutrition Facts

Serving size	(608.9g)

Amount per serving	% Daily Value*
Calories	1529.6

Total Fat 123.6g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 687.6mg	0%
Sodium 2408.6mg	0%
Total Carbohydrate 39.3g	0%
Dietary Fiber 15.3g	0%
Total Sugars 4.5g
Protein 72.7g	0%

Vitamin D 167.6IU	0%
Calcium 558.6mg	0%
Iron 13.8mg	0%
Potassium 1125.7mg	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: 71.3%

Protein: 18.6%

Carbs: 10.1%