Low Carb Tamagoyaki
Discover a delicious twist on a traditional Japanese favorite with this Low Carb Tamagoyaki recipe! Perfect for keto and low-carb diets, this savory-sweet rolled omelette swaps out conventional ingredients for a health-conscious makeover. Made with fluffy eggs, unsweetened almond milk, and a touch of granulated erythritol, the tamagoyaki is lightly seasoned with soy sauce and optionally infused with nutty sesame oil for added depth. Each delicate layer is carefully rolled to create a beautifully textured and flavorful dish. Ready in just 15 minutes, it’s a quick and elegant option for breakfast, bento lunches, or a protein-packed snack. Serve it warm or at room temperature for a taste of Japan with a keto-friendly spin!
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Ingredients
- 4 pieces large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon granulated erythritol (or any low-carb sweetener)
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 0.5 teaspoon sesame oil (optional, for flavor)
- 1 teaspoon neutral oil (like avocado oil, for greasing the pan)
Directions
Step 1
In a medium mixing bowl, crack the eggs and whisk them until fully combined.
Step 2
Add the unsweetened almond milk, granulated erythritol, soy sauce, and sesame oil (if using) to the whisked eggs. Mix well until the ingredients are fully incorporated.
Step 3
Heat a non-stick tamagoyaki pan (or a small rectangular or square-shaped skillet) over medium-low heat. Lightly grease the pan with the neutral oil, spreading it evenly with a paper towel.
Step 4
Pour a thin layer of the egg mixture (approximately 1/4 of the total mixture) into the pan. Tilt and swirl the pan so the egg spreads evenly over the surface.
Step 5
When the egg is slightly set but still soft on top, use a spatula or chopsticks to gently roll the layer from one end to the other. Push the rolled egg to one side of the pan.
Step 6
Grease the pan lightly again if needed, then pour another thin layer of the egg mixture into the pan, ensuring it flows under the rolled egg. Repeat the rolling process once the new layer is set but still soft.
Step 7
Continue this process, layer by layer, until you've used all the egg mixture. Each roll will add thickness to the tamagoyaki.
Step 8
Once fully cooked, transfer the tamagoyaki to a cutting board and let it cool slightly. Slice into even pieces and serve warm or at room temperature.
Nutrition Facts
| Serving size | (247.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 348.5 |
| Total Fat 27.4g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 744mg | 0% |
| Sodium 631.7mg | 0% |
| Total Carbohydrate 8.7g | 0% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 0g | |
| Protein 24.9g | 0% |
| Vitamin D 171.0IU | 0% |
| Calcium 165.0mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 320.1mg | 0% |
Source of Calories