Low Carb Takoyaki

Reimagine a classic Japanese street food favorite with this delicious Low Carb Takoyaki recipe—perfect for those seeking a guilt-free indulgence! This keto-friendly version swaps traditional flour for a blend of almond and coconut flour, creating light, golden takoyaki balls packed with rich umami flavors. Each bite bursts with tender, diced octopus, zesty pickled ginger, and fresh green onions, all encased in a perfectly crisp exterior. Topped with creamy Kewpie mayo, low-carb takoyaki sauce, and delicate bonito flakes, these savory delights are satisfying without the carb overload. Quick and fun to prepare, this recipe embraces authentic cooking techniques using a takoyaki pan while staying diet-conscious. It's a healthier way to enjoy an iconic Japanese treat!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 3 large Eggs
• 1 cup Milk (unsweetened almond or coconut milk)
• 1 tablespoon Soy sauce (or tamari for gluten-free)
• 1 cup Diced cooked octopus
• 2 tablespoons Green onions (chopped)
• 2 teaspoons Pickled ginger
• 2 tablespoons Kewpie mayo (optional, for topping)
• 2 tablespoons Low-carb takoyaki sauce (optional, for topping)
• 2 tablespoons Bonito flakes (optional, for garnish)
• 2 tablespoons Oil (for greasing takoyaki pan)

Directions

Step 1

In a mixing bowl, combine almond flour, coconut flour, and baking powder. Whisk until well blended.

Step 2

In another bowl, whisk the eggs, milk, and soy sauce (or tamari). Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.

Step 3

Preheat a takoyaki pan over medium heat and lightly grease the cavities with oil using a brush or paper towel.

Step 4

Fill each cavity about 2/3 full with the batter. Add a small piece of diced cooked octopus, a pinch of chopped green onion, and a small amount of pickled ginger into the center of each cavity.

Step 5

Cover the fillings with a small amount of additional batter to ensure a rounded shape for the takoyaki.

Step 6

As the batter starts to cook, use skewers or chopsticks to turn the takoyaki balls in the pan, rotating them frequently to achieve an even golden-brown exterior and a round shape. This will take about 5-7 minutes per batch.

Step 7

Once cooked through, remove the takoyaki balls from the pan and transfer to a serving plate.

Step 8

Drizzle with Kewpie mayo and low-carb takoyaki sauce if desired. Sprinkle bonito flakes on top for garnish.

Step 9

Serve immediately and enjoy your low-carb takoyaki!

Nutrition Facts

Serving size	(873.3g)

Amount per serving	% Daily Value*
Calories	1740.9

Total Fat 119.8g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 844.7mg	0%
Sodium 3189.7mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 16.9g	0%
Total Sugars 8.5g
Protein 118.6g	0%

Vitamin D 223.0IU	0%
Calcium 907.2mg	0%
Iron 22.8mg	0%
Potassium 1263.1mg	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: 61.0%

Protein: 26.8%

Carbs: 12.2%