Keto okonomiyaki chaffle recipe turns the Japanese street-food classic into a crisp cheese-and-egg waffle finished with tangy sauce and Kewpie mayo. Asparagus and shredded Caciocavallo build the base while shiitake mushrooms, seaweed powder, and pickled red ginger go on top. It is playful, deeply savory, and on the plate in under 20 minutes.
Craving the savory, umami-packed flavors of a Japanese okonomiyaki pancake but sticking to a low-carb lifestyle? You’ve come to the right place! This Okonomiyaki Chaffle recipe is the ultimate fusion dish, combining the viral keto chaffle with the iconic tastes of Japan. It’s unbelievably easy, incredibly delicious, and the perfect way to shake up your breakfast or lunch routine.
Ingredients
• For the Chaffle Batter
• Caciocavallo cheese, shredded – ½ cup / 56g (1.98 oz)
• Large eggs – 2
• Baking powder – ½ teaspoon / 2g (0.07 oz)
• Asparagus, finely chopped – ¼ cup / 35g (1.23 oz)
• For the Quick Okonomiyaki Sauce
• Ketchup, no sugar added – 4 tablespoons / 60ml (2 fl oz)
• Soy sauce or tamari – 4 teaspoons / 20ml (0.7 fl oz)
• Worcestershire sauce – 4 teaspoons / 20ml (0.7 fl oz)
• Stevia sweetener or powdered erythritol – 2 tablespoons / 24g (0.85 oz)
• For the Toppings
• Shiitake mushrooms, sliced – 4 tablespoons / 30g (1.06 oz)
• Kewpie mayonnaise – 2 tablespoons / 30ml (1 fl oz)
• Seaweed powder, Aonori – 2 tablespoons / 10g (0.35 oz)
• Beni shoga, pickled red ginger – 2 tablespoons / 30g (1.06 oz)
• Green onion, thinly sliced – 1 stalk
Instructions
1. Preparation Method
2. In a small bowl, whisk together all the sauce : soy sauce, ketchup, Worcestershire sauce, and stevia. Set aside.
3. Preheat and lightly grease your waffle maker.
4. In a separate medium bowl, beat the two eggs until smooth.
5. Stir the shredded Caciocavallo cheese, finely cut asparagus, and baking powder into the beaten eggs until just combined.
6. Pour half of the mixture onto the hot waffle plate, close the lid, and cook for 3-4 minutes, or until golden brown and crisp.
7. Remove the first chaffle and repeat with the remaining batter.
8. To assemble, place a chaffle on a plate. Drizzle generously with the prepared Okonomiyaki sauce and Kewpie mayonnaise.
9. Garnish with sautéed shiitake mushrooms, a sprinkle of seaweed powder, beni shoga, and freshly sliced green onions. Serve immediately.
Nutritional Information
• (Estimated Per Serving)
• Servings: 2
• Calories: 380 kcal
• Net Carbs: 7g (0.25 oz)
• Protein: 22g
• Fat: 29g
Pro Tips
• For the crispiest chaffles, let them rest on a wire rack for a minute after cooking before adding toppings.
• Finely shredded cabbage is a traditional okonomiyaki ingredient and can be used as a substitute for asparagus.
• Don’t overfill your waffle maker, as the egg mixture will expand as it cooks.
• If you can’t find Caciocavallo, a firm, low-moisture mozzarella or provolone makes a great substitute.
FAQ
Q: Is this Okonomiyaki Chaffle recipe keto-friendly
A: Yes, this recipe is specifically designed for a low-carb, keto lifestyle. With an estimated 7g (0.25 oz) of net carbs per serving, it’s a perfect fit for a keto diet.
Q: What can I use instead of Caciocavallo cheese
A: If you can’t find Caciocavallo, you can easily substitute it with a firm, low-moisture mozzarella or provolone cheese to get a similar texture and flavor.
Q: How do I make my chaffles extra crispy
A: For the crispiest chaffles, let them rest on a wire rack for a minute after they come out of the waffle maker. This allows steam to escape and prevents them from becoming soggy before you add toppings.
Q: Can I use cabbage instead of asparagus
A: Absolutely. Finely shredded cabbage is a traditional ingredient in authentic okonomiyaki and makes a fantastic substitute for asparagus in this chaffle recipe.
Pro Tips
- Whisk the sauce first — no-sugar ketchup, soy sauce, Worcestershire sauce, and stevia — and set it aside while the chaffles cook so the flavors settle together.
- Finely chop the asparagus so it cooks through in the 3-4 minutes the chaffle spends on the iron.
- Use tamari instead of soy sauce if you want the whole plate gluten-free without any change in flavor.
- Sauté the sliced shiitake mushrooms before using them as a garnish so they are tender against the crisp chaffle.
- Do not overfill the waffle maker; the egg mixture expands as it cooks.
Frequently Asked Questions
Is okonomiyaki chaffle keto-friendly?
Yes — each serving has 7 g of carbs with 22 g of protein and 29 g of fat. The sauce is built on no-sugar ketchup and stevia instead of the usual sugar.
Does this recipe contain flour?
Not in the waffle itself — the base is eggs, Caciocavallo cheese, asparagus, and a little baking powder. Use tamari in the sauce if you are avoiding gluten entirely.
What toppings go on a keto okonomiyaki chaffle?
The recipe finishes it with sautéed shiitake mushrooms, aonori seaweed powder, beni shoga pickled red ginger, sliced green onion, and a drizzle of Kewpie mayonnaise.
Can I make the okonomiyaki sauce ahead?
Yes — whisk the ketchup, soy sauce, Worcestershire, and stevia together and refrigerate it until the chaffles are ready. It keeps well and actually tastes better after a day.
Recipe card below.
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Keto Okonomiyaki Chaffle Recipe
Ingredients
Method
- Preparation Method
- In a small bowl, whisk together all the sauce : soy sauce, ketchup, Worcestershire sauce, and stevia.
- Set aside.
- Preheat and lightly grease your waffle maker.
- In a separate medium bowl, beat the two eggs until smooth.
- Stir the shredded Caciocavallo cheese, finely cut asparagus, and baking powder into the beaten eggs until just combined.
- Pour half of the mixture onto the hot waffle plate, close the lid, and cook for 3-4 minutes, or until golden brown and crisp.
- Remove the first chaffle and repeat with the remaining batter.
- To assemble, place a chaffle on a plate.
- Drizzle generously with the prepared Okonomiyaki sauce and Kewpie mayonnaise.
- Garnish with sautéed shiitake mushrooms, a sprinkle of seaweed powder, beni shoga, and freshly sliced green onions.
- Serve immediately.
- Don't overfill your waffle maker, as the egg mixture will expand as it cooks.
