What is okonomiyaki? Well, it’s a deliciously prepared savory pancake that gets stuffed with meat and shredded cabbage. As if that’s not enough, it’s slathered in tangy BBQ sauce and mayo before finally dusted with powdered seaweed and bonito flakes. When the server brings the plate to your table the bonito dances across on top and your friends go, “Wow!” It’s a really special experience.

That’s the simple version anyway, because Japan has hundreds of different types of okonomiyaki. The name for this dish roughly translates to “how you like it.” So feel free to change this dish to suit your tastes. Different meat? Runny egg? Cheese? As you wish!

I’ve got a little confession to make…

Okonomiyaki is my thing. I love going to all the little family run shops in San Francisco’s Japantown and trying as many different variations as I can find. Well, I used to anyway – because okonomiyaki is definitely not keto friendly.

Until today.

Yes, this is not traditional okonomiyaki. There will be differences in the batter and sauces. However, it’s pretty close! When I took my first bite I felt instantly transported back to my favorite eatery. Now I know I truly don’t have to go without one of my favorite foods!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-okonomiyaki/


For Batter:
1 tablespoon butter, softened
1 tablespoon cream cheese, softened
2 tablespoons almond flour
1 tablespoon flax meal
½ teaspoon baking powder
¼ teaspoon salt
1 large egg

3 ounces green cabbage, shredded
2 slices bacon, thickly sliced

¼ cup mayonnaise
1 teaspoon unseasoned rice vinegar
1 ½ tablespoons sugar-free bbq Sauce
½ tablespoon seaweed flakes (or nori flakes)
1 tablespoon bonito flakes

Nutrition Summary: This makes a total of 2 servings Keto Okonomiyaki. Each serving comes out to be 487.38 Calories, 45.02g Fats, 4.16g Net Carbs, and 10.32g Protein.


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