We made this Keto Okonomiyaki for the first time on a weekend morning when we were craving something savory, rich, and just a little outside the brunch norm. Inspired by the Japanese street food favorite, we wanted a version that delivered all that umami-packed flavor but without the flour-heavy base. What we ended up with was something so good, it quickly became a repeat dish in our brunch lineup.
The combination of tender cabbage, crisped edges, and rich, eggy texture is comforting, while the toppings—bonito flakes, scallions, and our own sugar-free take on Kewpie mayo—make it fun and just a bit indulgent. It’s a dish that feels layered, both in flavor and texture, and the best part is that it’s naturally low in carbs thanks to some simple swaps like almond flour and shredded cabbage.
Okonomiyaki translates to “grilled as you like it,” which is one of the reasons we love it so much. It’s endlessly customizable and a great way to use up odds and ends from the fridge—think crumbled bacon, shrimp, or shredded chicken for added protein. This version keeps it classic and keto-friendly, but the framework is yours to play with.
We’ve served this as both a main and a side dish, and no matter how we plate it, it always brings bold flavor to the table. Whether you’re new to Japanese cuisine or already a fan of okonomiyaki, this version is simple, satisfying, and totally keto-approved.
Keto Japanese Okonomiyaki (Savory Cabbage Pancake) with Bonito & Kewpie Mayo
This Keto Okonomiyaki swaps flour for cabbage and almond flour, binding everything together with egg for a fluffy, crisp-edged pancake. Topped with sugar-free Kewpie mayo, bonito flakes, and scallions, it’s an umami-packed brunch or dinner dish that’s low in carbs and full of flavor. Approximately 310 calories per serving.
Ingredients
For the Pancake Batter:
Toppings:
Instructions
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In a mixing bowl, combine shredded cabbage, eggs, almond flour, coconut aminos, salt, and garlic powder. Mix until well combined.
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Heat sesame oil in a nonstick skillet over medium-high heat.
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Scoop half the mixture into the skillet, flattening it into a round pancake. Cook for 4–5 minutes until golden on the bottom.
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Flip carefully and cook another 4–5 minutes until fully set and browned on both sides. Repeat with remaining batter.
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Transfer pancakes to a plate and drizzle with sugar-free Kewpie mayo. Sprinkle with bonito flakes, scallions, and sesame seeds.
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Serve hot.
Nutrition Facts
Servings: 2 ServingCalories:310kcalTotal Fat:25gSaturated Fat: 5gTotal Carbohydrate:7gDietary Fiber: 3gSugars: 2gProtein:12g
Note
Substitutions & Variations
- No Bonito? Try shaved parmesan or omit.
- Dairy-Free Option: Use avocado mayo.
- Spicy Kick: Add a dash of sriracha or chili flakes to the batter.
- Add Protein: Top with a fried egg, shrimp, or bacon bits.