Discovering Keto Okonomiyaki
If you’ve ever strolled through the streets of Osaka or Tokyo, you’ve probably smelled the irresistible aroma of okonomiyaki sizzling on a hot plate. This savoury Japanese pancake is usually packed with shredded cabbage, eggs, and a delicious mix of meats or seafood then drizzled with a sweet-savoury sauce and creamy Japanese mayo. But the classic version is loaded with flour and carbs. So, let’s fix that!
This Keto Okonomiyaki gives you all the flavours you love, minus the carbs. It’s crispy on the outside, tender inside, and absolutely bursting with umami goodness. Whether you go for classic bacon or switch things up with seafood, this recipe is easy, customisable, and 100% delicious!
The Ingredients
How To Make Low carb Okonomiyaki
Step 1. Shred cabbage and place into a large mixing bowl. Add remaining ingredients. Stir to combine.
Step 2. Heat the oil in a large skillet over medium-high heat. Spoon large patties of mixture into the pan, leaving plenty of space to turn them. Cook until crispy and gold then turn and cook the other side. Serve with mayonnaise, Okonomiyaki Sauce and pickled ginger.
Variations
The beauty of okonomiyaki lies in its versatility.
- Seafood Okonomiyaki: Add prawns, squid, or octopus into the batter for a seafood-rich version. Serve with pickled ginger and okonomiyaki sauce.
- Cheesy Pancakes: Add grated cheese or haloumi to the mix for a rich, melty texture. Haloumi is soooo good in savoury pancakes!
- Veggie Medley: Add veggies like zucchini or mushrooms. Grate and squeeze out the excess water from the zucchini first.
- Spicy Kick Korean Pancakes: Add kimchi into the batter for a tangy and spicy twist.
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Serving Suggestions
Traditionally, okonomiyaki is drizzled with okonomiyaki sauce and Japanese mayonnaise (Kewpie mayonnaise, then topped with bonito flakes and aonori (seaweed flakes).
Miso Soup: A warm bowl of miso soup can round out the meal, offering comfort and additional nutrients.
Side Salad: A simple cucumber and sesame salad can provide a refreshing contrast to the rich pancake.
Pickled Ginger: Serves as a palate cleanser and adds a bit of twang to each bite.
Frequently Asked Questions
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Here are just a few more delicious keto recipes to try soon.
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Keto Okonomiyaki (Japanese Pancake)
Equipment
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Ingredients
- 3 1/2 cups green cabbage shredded
- 2 spring onions sliced thinly
- 1 egg
- 3 tsbp cream cheese
- 1/2 cup almond flour
- 1 tbsp Dashi powder optional
- 1 tbsp psyllium husks
- 3 rashers bacon cut into strips, cooked until crispy
- 3/4 cup grated cheese or haloumi this is optional if you want to add more fat, and cheesy goodness
- butter or coconut oil to fry
- 1-2 tbsp olive oil or butter, for frying
- Mayonnaise to serve
- 1 – 2 tbsp Okonomi Sauce to serve
Instructions
CONVENTIONAL METHOD
- Shred cabbage and place into large mixing bowl. Add remaining ingredients. Stir to combine.
- Heat the oil in a large skillet over medium-high heat. Spoon large patties of mixture into pan, leaving plenty of space to turn them. Cook until crispy and gold then turn and cook the other side. Serve with mayonnaise, Okonomiyaki Sauce and pickled ginger.
THERMOMIX METHOD
- Place cabbage into mixer; chop 3 sec/speed 4, Scrape down sides of bowl.
- Add remaining ingredients; mix 10 sec/speed 4
- Heat the oil in a large skillet over medium-high heat. Spoon large patties of mixture into pan, leaving plenty of space to turn them. Cook until crispy and gold then turn and cook the other side. Serve with mayonnaise, Okonomiyaki Sauce and pickled ginger.
Notes
Storage & Meal Prep
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months. Reheat in a pan or air fryer for the best texture.
- Make Ahead: Prep the batter and refrigerate for up to 24 hours before cooking.
Ingredient Substitutions
- Almond Flour → Swap for coconut flour (use 1/3 the amount and adjust liquid).
- Dashi Powder → Replace with fish sauce.
- Cream Cheese → Use a dairy free option like avocado.
- Psyllium Husks → Essential for binding. If omitted, the pancake may be fragile.
Making the Perfect Keto Okonomiyaki
- Rest the Batter: Let it sit for 10 minutes so the psyllium husks absorb moisture.
- Use Medium Heat: Too high, and the outside burns before the inside cooks.
- Don’t Skip the Toppings: Okonomiyaki is all about that drizzle of mayo and umami-packed sauce!
Your Own Notes
Nutrition
23 responses to “Keto Okonomiyaki (Japanese Pancake)”
I love this recipe.
So tasty and filling
Okonomiyaki are my fave they are super easy, this keto version is so goodThis looks great. I’m a massive fan of okonomiyaki. Great option for breakfast. Can you use thin slices of pork belly instead of lardons? I know you can also use seafood prawns or chopped octopus.
You absolutely can Kaarin!
just made these – made 7 pancakes – great for breakfast with an egg on top and some avo. can they be frozen?
Hey Dominica, I am so happy you enjoy them. Yes they can be frozen too.
Having trouble finding dashi powder…any ideas where might find it or a substitute for it?
HI Monique you can get the Shimuya Dashi stock powder in Woolworths in the Asian foods aisle
Just made this – Yum!!!I am so glad you enjoyed it Amanda and thanks so much for leaving a review.
These are great and soo tasty and easy to meal prep for work going to try cook them in the pie maker next for snack sized onesHello Megan, I know nothing about Thermomixers. Does it chop and cook the Cabbage? Obviously that is an important bit of information for someone who doesn’t have a thermomix. ie is the cabbage cooked pior to putting in to the mixture. Thanks, Susie O
This was my first meal plan recipe and it was absolutely delicious, despite me making the batter too thick and overdoing the frying. I subbed soy sauce for Dashi powder and added Chili Garlic sauce. Fantastic start!That is lovely to hear Marla
Can you provide instructions for someone who doesn’t have a Thermocooker (ME!!) please?
Just watched a video where someone cooked it in a belgian waffle iron. Medium high heat, put whole bacon slices into waffle iron, cook for about 5 minutes while mixing batter. Take bacon off, sprinkle the cabbage and scallions, cook for about 30 sec with lid open, then pour in batter, let cook open until starting to set, then gently close lid without locking it or pushing down too hard. Cook about a minute, then remove it and sprinkle the chopped bacon etc.
One of my testers also did that and it was so easy.
Thank you!!
Thank you!!
I would chop cabbage by hand or in a food processor then add the dry ingredients and mix together
Either way you prefer Suzette is fine.
Just had a go at making this. Very tasty! Didn’t make the sauce as I hadn’t the ingredients but will do. I made the mixture into six pancakes. Three would be huge ones!
I’m planning on taking them tomorrow for my sis in law and I as we go on a road trip. We’ll keep to the woe!
Delicious delicious delicious!
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