Low Carb Teritama Takoyaki

Indulge in the guilt-free decadence of Low Carb Teritama Takoyaki, a keto-friendly spin on the classic Japanese street food. These golden, bite-sized spheres are crafted with almond flour and psyllium husk, offering a light yet satisfying texture. Each takoyaki is stuffed with tender octopus or vegetarian-friendly tofu, infused with rich umami flavors from dashi powder, and adorned with a drizzle of sugar-free teriyaki sauce and creamy tamago mayo. Topped with savory seaweed flakes and optional bonito flakes, this recipe delivers a perfect balance of sweet, salty, and smoky notes—all while being low-carb and gluten-free. Whether for a snack or a party appetizer, this quick, 35-minute recipe is a wholesome, show-stopping treat you’ll keep coming back to!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 120 grams Almond flour
• 10 grams Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 large Eggs
• 200 milliliters Unsweetened almond milk
• 1 teaspoon Dashi powder (or fish-free substitute for vegetarians)
• 100 grams Cooked octopus or tofu (for vegetarians), diced
• 2 stalks Green onions, finely chopped
• 50 milliliters Keto-friendly teriyaki sauce
• 100 grams Mayonnaise (sugar-free or keto-friendly)
• 1 large Egg yolk
• 1 teaspoon Coconut aminos
• 10 grams Bonito flakes (optional)
• 5 grams Seaweed flakes

Directions

Step 1

In a medium bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Mix well.

Step 2

Beat two eggs in a separate bowl. Add unsweetened almond milk and dashi powder to the eggs, then whisk to combine.

Step 3

Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Let the batter rest for 5 minutes to thicken.

Step 4

Grease a takoyaki pan with a small amount of oil and preheat it over medium heat.

Step 5

Pour the batter into each well of the pan until about two-thirds full.

Step 6

Add a small piece of cooked octopus or tofu into the center of each batter-filled well, followed by a sprinkle of chopped green onions.

Step 7

Fill each well with more batter to cover the filling. Allow the batter to cook for 2 minutes.

Step 8

Use a skewer or chopsticks to gently turn each takoyaki ball 90 degrees. As they cook, keep turning them until they form evenly browned, crispy spheres.

Step 9

In a small bowl, mix the mayonnaise, egg yolk, and coconut aminos to make the keto-friendly tamago mayo. Stir until smooth and creamy.

Step 10

Drizzle the cooked takoyaki with the keto-friendly teriyaki sauce and tamago mayo.

Step 11

Sprinkle bonito flakes (if using) and seaweed flakes on top before serving warm.

Nutrition Facts

Serving size	(762.5g)

Amount per serving	% Daily Value*
Calories	1802.6

Total Fat 151.3g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 646.3mg	0%
Sodium 4135.1mg	0%
Total Carbohydrate 52.6g	0%
Dietary Fiber 22.3g	0%
Total Sugars 6.9g
Protein 65.4g	0%

Vitamin D 174.5IU	0%
Calcium 788.8mg	0%
Iron 11.2mg	0%
Potassium 790.6mg	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: 74.3%

Protein: 14.3%

Carbs: 11.5%