Keto Okonomiyaki (Savory Pancake)
A keto-friendly version of the classic Japanese savory pancake, using shredded cabbage and a gluten-free batter.
20m prep + 20m cook2 servings
Contains eggContains nuts
450 cal|20g protein|15g carbs|35g fat|5g fiber
Ingredients
- 4 cups Shredded Cabbage
- 2 large Eggs
- 2 tablespoons Almond Flour
- 4 slices Bacon
- 2 stalks Green Onions
- 2 tablespoons Keto-Friendly Okonomiyaki Sauce
- 2 tablespoons Kewpie Mayonnaise
- 1 teaspoon Aonori (Dried Seaweed Flakes)
Instructions
- 1Cook bacon until crispy and crumble.
- 2In a large bowl, combine shredded cabbage, eggs, almond flour, and crumbled bacon.
- 3Heat avocado oil in a skillet over medium heat.
- 4Pour half of the cabbage mixture into the skillet, forming a pancake.
- 5Cook for about 5-7 minutes per side, until golden brown and cooked through.
- 6Repeat with the remaining mixture.
- 7Top with keto-friendly okonomiyaki sauce, Kewpie mayonnaise, and aonori.
- 8Garnish with green onions and serve.
Substitutions
Wheat Flour →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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