Low Carb Obanyaki (Japanese Imagawayaki)
Indulge in the delicate flavors of Low Carb Obanyaki, a guilt-free twist on the beloved Japanese Imagawayaki! This keto-friendly treat captures the essence of traditional street food with a pillowy batter made from almond and coconut flours, lightly sweetened with erythritol, and filled with a luscious sugar-free red bean paste. Perfectly golden and irresistibly soft, these hand-held delights are cooked in a specialty pan to achieve their signature round shape. Whether you're embracing a low-carb lifestyle or simply exploring healthier Japanese recipes, this easy-to-make Obanyaki offers a delightful balance of tradition and modern dietary needs. Serve them warm and savor every bite of this wholesome, satisfying dessert!
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Ingredients
- 100 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 50 grams Erythritol
- 3 large Eggs
- 180 ml Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 200 grams Sugar-free red bean paste
- 1 tablespoon Vegetable oil
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, and erythritol. Mix well to blend all dry ingredients.
Step 2
In a separate bowl, whisk together the eggs, unsweetened almond milk, and vanilla extract until smooth and well-combined.
Step 3
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Let the batter rest for 5 minutes to thicken slightly due to the coconut flour.
Step 4
Heat a non-stick obanyaki or pancake pan over medium heat and lightly grease it with vegetable oil using a brush or paper towel.
Step 5
Pour a small amount of batter into the molds, filling each about halfway. Cook for about 2 minutes until the edges start to firm up.
Step 6
Place 1 to 2 tablespoons of sugar-free red bean paste in the center of each pancake.
Step 7
Cover the filling with more batter until the molds are completely filled. Cook for an additional 3 minutes, then carefully flip using a spatula.
Step 8
Cook for another 3-4 minutes on the other side until golden brown and cooked through.
Step 9
Remove from the heat, let them cool slightly, then serve warm and enjoy your low-carb obanyaki.
Nutrition Facts
| Serving size | (740.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1305.8 |
| Total Fat 84.9g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 558mg | 0% |
| Sodium 1443.2mg | 0% |
| Total Carbohydrate 138.1g | 0% |
| Dietary Fiber 38.3g | 0% |
| Total Sugars 7.0g | |
| Protein 58.8g | 0% |
| Vitamin D 189.8IU | 0% |
| Calcium 706.0mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 1261.0mg | 0% |
Source of Calories