Keto Takoyaki Bites
Crispy, savory, and a great low-carb twist on a Japanese classic. These takoyaki bites are made with a special batter of eggs, nourishing ingredients, and an unexpected crunch.
Ingredients
- ●4 large eggs eggs
- ●1/2 cup (60g) almond flour bouncy
- ●1/4 cup (30g) coconut flour japanese
- ●1/4 cup (30g) takoyaki
- ●1/4 cup (60g) grated cheddar cheese nourishing
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1
Preheat a non-stick takoyaki pan or a mini cast-iron skillet over medium-high heat.
- 2
In a large bowl, whisk together eggs, almond flour, coconut flour, and salt.
- 3
Add grated cheddar cheese and mix until well combined.
- 4
Add takoyaki batter to the prepared pan and fill each section about 2/3 full.
- 5
Cook for 2-3 minutes or until edges start to set.
- 6
Use a chopstick or skewer to gently lift and fold the edges of the batter towards the center, allowing uncooked batter to flow to the edges.
- 7
Continue cooking for another 2-3 minutes or until the bottom is golden brown and crispy.
- 8
Flip the takoyaki bites over and cook for another minute or until the other side is lightly browned.
- 9
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- 10
Serve the takoyaki bites hot with your favorite dipping sauce.