45+ Delicious Friday Keto Japanese Recipes to Enjoy This Weekend

Are you craving the delicious, bold flavors of Japanese cuisine but want to keep your meals low-carb and keto-friendly?

Look no further! Japanese food offers a variety of savory dishes that can be easily adapted to fit your keto lifestyle.

From crispy chicken katsu made with almond flour to flavorful teriyaki salmon with a sugar-free glaze, there’s a keto-friendly Japanese recipe for every taste.

Whether you’re looking to enjoy a Friday night dinner or meal prep for the week, these 45+ Friday Keto Japanese Recipes are the perfect way to indulge in rich umami flavors without compromising your dietary goals.

Let’s dive into these mouthwatering dishes that are both healthy and satisfying!

45+ Delicious Friday Keto Japanese Recipes to Enjoy This Weekend

Embracing a keto lifestyle doesn’t mean you have to give up the rich, savory flavors of Japanese cuisine.

With these 45+ Friday Keto Japanese Recipes, you can enjoy everything from crispy tempura to hearty miso soups and delicate sushi rolls—all while staying low-carb.

These dishes not only bring you the best of Japanese cooking but also keep you on track with your health and wellness goals.

Whether you’re enjoying a quiet Friday night at home or preparing a feast for family and friends, these recipes will elevate your meal times.

So, get your ingredients ready, and let’s bring the flavors of Japan to your keto kitchen!

Keto Teriyaki Chicken

Keto Teriyaki Chicken is a delicious low-carb version of the classic Japanese dish, perfect for those following a keto diet. This recipe swaps out traditional sugar for a sweetener and uses a low-carb soy sauce alternative. The chicken is juicy and tender, coated in a savory, slightly sweet glaze that pairs perfectly with steamed cauliflower rice or your favorite keto-friendly side dish.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
• 2 tbsp erythritol or your preferred keto-friendly sweetener
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp xanthan gum (optional for thickening)
• Sesame seeds and green onions for garnish

Instructions:

1. In a bowl, combine the soy sauce, erythritol, rice vinegar, sesame oil, garlic, and ginger. Stir until the sweetener dissolves and the mixture is well combined.
2. Heat a large skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes on each side until golden brown and cooked through.
3. Pour the teriyaki sauce over the chicken and simmer for an additional 2-3 minutes, allowing the sauce to thicken. If you’d like the sauce thicker, whisk in a small amount of xanthan gum.
4. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
5. Garnish with sesame seeds and green onions, then serve with steamed cauliflower rice or sautéed vegetables.

Keto Teriyaki Chicken is a flavorful and satisfying dish that lets you enjoy the taste of traditional Japanese teriyaki without the added carbs. The combination of savory soy sauce, aromatic ginger, and the sweetness from the erythritol creates a balanced, mouthwatering sauce. This dish is perfect for a low-carb dinner, providing plenty of protein while keeping your macros in check. Whether you’re meal prepping or looking for a quick weeknight dinner, this recipe is sure to impress!

Keto Japanese Beef Sukiyaki

Keto Japanese Beef Sukiyaki is a comforting, savory hot pot dish traditionally made with thinly sliced beef, vegetables, and a soy-based broth. In this keto-friendly version, we eliminate the sugar and replace the noodles with shirataki noodles to keep the carbs low. The result is a satisfying meal that’s full of flavor, rich in umami, and perfect for a cozy Friday night dinner.

Ingredients:

• 1 lb thinly sliced beef (ribeye or sirloin)
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup mirin (substitute with dry white wine or rice vinegar to keep it keto)
• 2 tbsp erythritol or other keto-friendly sweetener
• 1 tbsp sesame oil
• 1 cup shiitake mushrooms, sliced
• 1/2 medium onion, thinly sliced
• 1 cup bok choy or napa cabbage, chopped
• 1 cup shirataki noodles (or zucchini noodles for a different texture)
• 2 eggs (soft boiled or poached, for serving)
• Green onions and sesame seeds for garnish

Instructions:

1. In a bowl, combine soy sauce, erythritol, mirin substitute, and sesame oil. Stir until the sweetener dissolves.
2. In a large pot or skillet, heat the soy sauce mixture over medium heat. Add the sliced beef and cook for about 2-3 minutes, just until it begins to brown.
3. Add the mushrooms, onions, and bok choy to the pot, stirring occasionally. Let the vegetables cook down for 4-5 minutes.
4. Stir in the shirataki noodles, ensuring they absorb the broth and flavor. Simmer everything together for another 5-7 minutes.
5. To serve, divide the sukiyaki into bowls, top each serving with a soft-boiled egg, and garnish with green onions and sesame seeds.

Keto Japanese Beef Sukiyaki offers a rich and satisfying dining experience with its hearty, flavorful broth and tender beef. The shirataki noodles provide the perfect low-carb alternative to traditional noodles, while the sweet-savory broth makes this dish feel indulgent. It’s a great way to enjoy a Japanese classic while sticking to your keto lifestyle. This warm and comforting dish will quickly become a favorite for cold evenings or a special weekend meal.

Keto Miso Soup with Tofu

Keto Miso Soup with Tofu is a light yet flavorful dish that’s perfect for a cozy meal. Traditional miso soup is usually made with a miso paste that contains sugar, but this recipe uses a sugar-free miso paste to keep it keto-friendly. The tofu and seaweed add texture, while the miso broth delivers deep umami flavor. This simple dish can be enjoyed as a side or as a light main course.

Ingredients:

• 4 cups water or chicken broth
• 3 tbsp sugar-free miso paste (red or white)
• 1/2 block firm tofu, cut into cubes
• 1/4 cup dried wakame seaweed
• 2 green onions, sliced
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tsp sesame oil (optional)

Instructions:

1. In a medium-sized pot, bring the water or chicken broth to a simmer over medium heat.
2. Stir in the miso paste and soy sauce until the paste dissolves completely.
3. Add the tofu cubes and dried wakame seaweed, allowing the seaweed to rehydrate in the broth for 2-3 minutes.
4. Stir in the sesame oil, then taste and adjust the seasoning, adding more soy sauce if needed.
5. Ladle the soup into bowls and top with fresh green onions before serving.

Keto Miso Soup with Tofu is an incredibly simple yet delicious dish that packs a punch of umami flavor without the carbs. It’s a perfect accompaniment to any keto Japanese meal or as a light snack on its own. The tofu adds a soft, creamy texture, while the wakame seaweed contributes a slight crunch and nutritional value. This miso soup is a fantastic way to enjoy the traditional Japanese flavors while staying true to your low-carb diet.

Keto Japanese Chicken Katsu

Keto Japanese Chicken Katsu is a delicious twist on the traditional breaded and fried chicken cutlet. Instead of using breadcrumbs, this recipe uses almond flour to create a crispy, golden crust while keeping the carb count low. It’s served with a tangy keto-friendly tonkatsu sauce, making it a satisfying, flavorful dish that’s perfect for a keto dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1/4 cup coconut flour (optional for extra crunch)
• Avocado oil or coconut oil for frying

For the Tonkatsu Sauce:

• 2 tbsp sugar-free ketchup
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tsp Dijon mustard
• 1 tsp rice vinegar
• 1/2 tsp Worcestershire sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine the almond flour, Parmesan, garlic powder, onion powder, salt, and pepper. In another dish, place the beaten eggs, and in a third dish, place the coconut flour (if using).
3. Dredge each chicken breast in coconut flour, then dip it into the egg, and coat it with the almond flour mixture.
4. Heat avocado oil in a large skillet over medium heat. Fry the chicken breasts for 4-5 minutes per side, or until golden and cooked through.
5. While the chicken is cooking, whisk together the ingredients for the tonkatsu sauce in a small bowl.
6. Remove the chicken from the skillet and place it on a baking sheet. Bake for an additional 5-7 minutes to ensure it’s fully cooked.
7. Serve the chicken katsu with a drizzle of tonkatsu sauce and a side of keto-friendly vegetables or cauliflower rice.

Keto Japanese Chicken Katsu brings the crispy, tender satisfaction of the traditional katsu without the carb overload. The almond flour and Parmesan mixture create a perfect golden crust, while the homemade tonkatsu sauce adds a zesty finish. Whether you’re craving comfort food or want a special dish for a keto-friendly meal, this recipe delivers both flavor and texture. It’s sure to satisfy your cravings for a Japanese classic with minimal carbs!

Keto Japanese Eggplant Stir-Fry

Keto Japanese Eggplant Stir-Fry is a flavorful, low-carb dish that combines tender eggplant with umami-rich ingredients. This dish uses a combination of soy sauce, garlic, and ginger, with a splash of sesame oil for depth of flavor. It’s quick to prepare and pairs perfectly with cauliflower rice, making it a fantastic option for anyone looking to enjoy a keto-friendly Japanese stir-fry.

Ingredients:

• 2 medium eggplants, sliced into half-moons
• 2 tbsp avocado oil or sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or other keto-friendly sweetener
• 1/2 tsp chili flakes (optional for spice)
• 1 tbsp sesame seeds
• 2 green onions, chopped, for garnish

Instructions:

1. Heat the avocado oil or sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced eggplant and cook for 5-7 minutes, stirring frequently, until the eggplant softens and starts to brown.
4. Stir in the soy sauce, rice vinegar, erythritol, and chili flakes (if using). Cook for an additional 3-4 minutes, allowing the sauce to reduce and coat the eggplant.
5. Sprinkle sesame seeds over the eggplant stir-fry and toss to combine.
6. Garnish with chopped green onions and serve with a side of cauliflower rice or keto noodles.

Keto Japanese Eggplant Stir-Fry is a quick and easy dish that’s packed with flavor. The combination of savory soy sauce, sweet erythritol, and aromatic ginger brings a rich depth to the eggplant, making it a satisfying meal for any night of the week. With minimal carbs, this dish is perfect for keto dieters looking to enjoy a hearty, vegetable-packed meal that’s full of authentic Japanese flavors. It’s not only delicious but also nutritious and low-carb!

Keto Salmon Teriyaki

Keto Salmon Teriyaki is a quick and elegant dish that combines the rich flavors of teriyaki sauce with tender, pan-seared salmon. Using a sugar-free teriyaki sauce, this recipe is low-carb and perfect for anyone following the keto lifestyle. It’s a wonderful way to enjoy the umami of traditional teriyaki without the sugar, making it a great choice for a light, satisfying dinner.

Ingredients:

• 4 salmon fillets, skin-on
• 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
• 2 tbsp erythritol or other keto-friendly sweetener
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a small saucepan, combine the soy sauce, erythritol, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat and cook for 3-4 minutes until the sauce thickens slightly.
2. Heat a large skillet over medium-high heat. Season the salmon fillets with salt and pepper.
3. Place the salmon fillets in the skillet, skin-side down, and cook for 5-6 minutes. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
4. Pour the teriyaki sauce over the salmon fillets and allow it to simmer for another 1-2 minutes, allowing the sauce to coat the fish.
5. Garnish the salmon with sesame seeds and green onions before serving.

Keto Salmon Teriyaki is a delightful dish that brings a healthy and flavorful twist to the traditional Japanese recipe. The sweet-savory teriyaki sauce perfectly complements the rich, tender salmon, creating a dish that is both satisfying and keto-friendly. With minimal carbs and maximum flavor, it’s a perfect option for a quick dinner or a special occasion. Enjoy the delicious taste of Japan without sacrificing your low-carb goals!

Keto Japanese Ramen with Shirataki Noodles

Keto Japanese Ramen with Shirataki Noodles is a low-carb alternative to the classic ramen soup, replacing the high-carb noodles with shirataki noodles. This savory broth is made from a rich combination of miso, soy sauce, and a touch of sesame oil, making it flavorful and satisfying. Loaded with tender chicken, vegetables, and soft-boiled eggs, this keto-friendly ramen is the perfect comfort food for anyone following a low-carb diet.

Ingredients:

• 2 packs of shirataki noodles (or zucchini noodles for a different texture)
• 2 cups chicken broth
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 2 tbsp miso paste (sugar-free)
• 1 tbsp sesame oil
• 1/2 cup sliced mushrooms (shiitake or button)
• 1/2 cup spinach or bok choy
• 1/2 cup cooked chicken breast, shredded
• 2 soft-boiled eggs
• 1 green onion, sliced
• 1 tsp sesame seeds (for garnish)

Instructions:

1. Begin by preparing the shirataki noodles according to package instructions. Drain and set aside.
2. In a medium-sized pot, combine the chicken broth, soy sauce, miso paste, and sesame oil. Bring to a simmer over medium heat.
3. Add the sliced mushrooms and spinach or bok choy to the pot, cooking until the vegetables soften, about 3-4 minutes.
4. Stir in the cooked shredded chicken and cooked shirataki noodles. Let the soup simmer for an additional 2-3 minutes to heat everything through.
5. Serve the ramen in bowls, placing a soft-boiled egg on top of each. Garnish with sliced green onions and sesame seeds.

Keto Japanese Ramen with Shirataki Noodles is a hearty, satisfying meal that captures the essence of traditional ramen while keeping the carb count low. The rich, umami-filled broth and the tender vegetables make this dish just as comforting as its higher-carb counterpart. This low-carb ramen is perfect for a cozy dinner or lunch that fits into your keto lifestyle without sacrificing flavor. With the addition of chicken and a soft-boiled egg, it’s a complete and nourishing meal.

Keto Japanese Cucumber Salad (Sunomono)

Keto Japanese Cucumber Salad, also known as Sunomono, is a light and refreshing dish that makes the perfect side for any Japanese-inspired meal. This version eliminates sugar, replacing it with erythritol or another keto-friendly sweetener. The combination of crisp cucumber, tangy rice vinegar, and sesame seeds provides a burst of flavor while keeping the dish low-carb and healthy.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tsp erythritol or other keto-friendly sweetener
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 1/2 tsp chili flakes (optional)
• 1 tbsp sesame seeds
• 1 green onion, sliced (for garnish)

Instructions:

1. In a large bowl, combine the sliced cucumbers with salt and toss gently. Let them sit for 10 minutes to draw out excess water, then pat dry with paper towels.
2. In a small bowl, whisk together the rice vinegar, soy sauce, erythritol, sesame oil, and chili flakes (if using).
3. Pour the dressing over the cucumbers and toss to combine.
4. Garnish with sesame seeds and sliced green onions. Serve immediately or refrigerate for 30 minutes to enhance the flavor.

Keto Japanese Cucumber Salad (Sunomono) is a light and refreshing side dish that pairs beautifully with any keto Japanese meal. The crisp cucumbers soak up the tangy dressing, making every bite a burst of flavor. This salad is perfect for a quick, low-carb snack or as an accompaniment to a larger meal. Its simplicity and fresh taste make it an ideal choice for anyone looking for a healthy, keto-friendly dish.

Keto Japanese Pork Tonkotsu

Keto Japanese Pork Tonkotsu is a rich and hearty pork broth-based soup that’s traditionally made with a lengthy simmering process to extract all the flavors from the pork bones. This keto version uses a quicker approach but maintains the deep, savory taste by using pork belly or pork shoulder. With shirataki noodles replacing the high-carb ramen, this comforting bowl of tonkotsu is perfect for a keto-friendly Japanese meal.

Ingredients:

• 1 lb pork belly or pork shoulder, cut into cubes
• 4 cups chicken or pork broth
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tbsp miso paste (sugar-free)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 2 packs of shirataki noodles
• 2 boiled eggs (soft-boiled for extra richness)
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
2. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. Pour in the chicken or pork broth, soy sauce, and miso paste. Bring the mixture to a simmer and cook for 20-25 minutes to allow the flavors to meld.
4. Prepare the shirataki noodles according to package instructions, then add them to the pot, allowing them to absorb the broth for an additional 5 minutes.
5. Divide the tonkotsu into bowls, top each with a soft-boiled egg, green onions, and sesame seeds.

Keto Japanese Pork Tonkotsu is an indulgent, flavorful bowl of soup that captures the essence of the traditional Japanese tonkotsu. The rich, savory broth paired with tender pork and the creamy softness of the egg provides a deep comfort. With the shirataki noodles serving as a low-carb substitute, this dish remains keto-friendly while satisfying your cravings for something hearty and nourishing. It’s a perfect meal for chilly evenings or when you need a satisfying bowl of comfort food.

Keto Japanese Beef Sukiyaki

Keto Japanese Beef Sukiyaki is a warm, savory dish that combines thinly sliced beef with vegetables, tofu, and a rich, flavorful broth. Traditionally served with rice, this keto-friendly version eliminates the rice and uses shirataki noodles instead, making it the perfect low-carb comfort meal. The sweet-savory broth made with soy sauce, mirin (sugar-free), and a touch of sesame oil complements the tender beef and vegetables, creating a balanced, satisfying dish.

Ingredients:

• 1 lb thinly sliced beef (ribeye or sirloin)
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp erythritol or other keto-friendly sweetener
• 2 cups beef broth
• 1/2 block firm tofu, cut into cubes
• 1/2 cup shiitake mushrooms, sliced
• 1 cup spinach or bok choy
• 2 packs of shirataki noodles (or zucchini noodles)
• 1 green onion, sliced for garnish
• 1 egg (optional, for serving)

Instructions:

1. In a large skillet or shallow pot, heat sesame oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes.
2. Add the soy sauce, rice vinegar, erythritol, and beef broth. Stir to combine and bring to a simmer.
3. Add the tofu cubes, mushrooms, and spinach or bok choy. Simmer for 5-7 minutes until the vegetables are tender and the tofu absorbs the flavors.
4. Prepare the shirataki noodles according to package instructions, then add them to the pot to heat through for 2-3 minutes.
5. Optional: Serve the sukiyaki with a raw egg cracked into each bowl, mixing it into the hot broth for added richness.
6. Garnish with sliced green onions and serve immediately.

Keto Japanese Beef Sukiyaki is a flavorful, low-carb version of the traditional Japanese hot pot. The combination of tender beef, tofu, and vegetables in a rich, savory broth makes for a comforting and satisfying meal. The shirataki noodles offer a perfect substitute for the traditional rice, making this dish keto-friendly while maintaining its authentic taste. It’s an ideal dish for cold evenings or whenever you’re craving a warm, hearty meal without the carbs.

Keto Japanese Tofu and Seaweed Salad

Keto Japanese Tofu and Seaweed Salad is a light, refreshing dish that is perfect for anyone following a keto lifestyle. This dish combines tofu with crunchy seaweed, and a tangy, savory dressing made with soy sauce, sesame oil, and rice vinegar. The addition of sesame seeds and green onions enhances the flavor, making it a perfect side dish or light meal option.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 cup dried wakame seaweed (or any preferred seaweed)
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp erythritol or other keto-friendly sweetener
• 1 tbsp sesame seeds
• 2 green onions, sliced
• 1/2 tsp chili flakes (optional for spice)

Instructions:

1. Soak the dried wakame seaweed in warm water for 5-10 minutes until it softens. Drain and set aside.
2. In a large bowl, combine the cubed tofu and soaked seaweed.
3. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and erythritol until well combined.
4. Pour the dressing over the tofu and seaweed mixture and toss gently to coat.
5. Garnish with sesame seeds, sliced green onions, and chili flakes (if using).
6. Serve immediately or chill in the refrigerator for 20-30 minutes for the flavors to meld.

Keto Japanese Tofu and Seaweed Salad is a light, nutritious, and flavorful dish that’s perfect for a keto-friendly lunch or as a side to a main course. The tofu provides a source of protein, while the seaweed offers a unique texture and plenty of minerals. The tangy sesame dressing ties the dish together, making it both refreshing and satisfying. This is a perfect way to incorporate more plant-based foods into your keto meal plan while enjoying authentic Japanese flavors.

Keto Japanese Teriyaki Chicken Wings

Keto Japanese Teriyaki Chicken Wings are crispy, savory, and full of flavor. This recipe uses a sugar-free teriyaki sauce made with soy sauce, ginger, garlic, and a keto-friendly sweetener to coat the chicken wings. Baked to perfection, these wings are a delicious, low-carb snack or appetizer perfect for a keto-friendly meal or party.

Ingredients:

• 12 chicken wings, trimmed
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tbsp erythritol or other keto-friendly sweetener
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the chicken wings on the baking sheet and bake for 20-25 minutes, flipping halfway through, until the wings are crispy and golden.
3. While the wings are baking, prepare the teriyaki sauce by combining soy sauce, erythritol, rice vinegar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, allowing the sauce to thicken slightly.
4. Once the wings are done baking, remove them from the oven and drizzle with the teriyaki sauce. Toss to coat evenly.
5. Garnish with sesame seeds and green onions before serving.

Keto Japanese Teriyaki Chicken Wings are a tasty and satisfying option for anyone on a low-carb diet. The crispy wings paired with the homemade, sugar-free teriyaki sauce create a perfect balance of savory and slightly sweet flavors. These wings are perfect for a keto-friendly appetizer, snack, or even a main course when paired with a side of vegetables. They offer a flavorful and indulgent way to enjoy a Japanese-inspired dish while sticking to your keto lifestyle.

Keto Japanese Chicken Katsu (with Almond Flour)

Keto Japanese Chicken Katsu is a low-carb, crispy alternative to the classic breaded chicken cutlet. Instead of traditional breadcrumbs, this recipe uses almond flour to coat the chicken, creating a crunchy exterior while keeping the dish keto-friendly. Served with a sugar-free katsu sauce and a side of sautéed veggies or a simple salad, this dish brings the crispy, savory flavors of Japan into your low-carb lifestyle.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese (optional, for extra crispiness)
• 1 egg, beaten
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1/4 cup homemade or store-bought sugar-free katsu sauce (or use coconut aminos with a touch of erythritol)
• 1/4 cup green onions, sliced (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place a baking rack on a sheet pan.
2. Season the chicken breasts with salt and pepper.
3. In a shallow dish, combine the almond flour and parmesan cheese. In another dish, beat the egg.
4. Dip each chicken breast into the egg, then coat it in the almond flour mixture, pressing gently to ensure the coating sticks.
5. Heat sesame oil in a skillet over medium-high heat. Once hot, cook the chicken for 3-4 minutes on each side until golden brown.
6. Transfer the chicken to the oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
7. Drizzle with sugar-free katsu sauce and garnish with sliced green onions before serving.

Keto Japanese Chicken Katsu is a deliciously crunchy and flavorful dish that keeps all the comfort of traditional katsu without the carbs. The almond flour coating provides the perfect crispy texture, and the sugar-free katsu sauce brings all the umami goodness that defines this dish. Whether you’re following a keto diet or simply craving a healthier version of Japanese comfort food, this chicken katsu is an excellent option. It’s perfect for a satisfying dinner or even as a keto-friendly lunch.

Keto Japanese Eggplant Miso Stir-Fry

Keto Japanese Eggplant Miso Stir-Fry is a vibrant and flavorful dish that combines tender eggplant with a savory miso sauce, making it an ideal low-carb meal. The miso, soy sauce, and sesame oil create a rich, umami-packed sauce, while the eggplant absorbs all the flavors. This dish is perfect for a light yet filling meal or a flavorful side dish to any Japanese-inspired meal.

Ingredients:

• 2 medium eggplants, sliced into 1-inch pieces
• 2 tbsp sesame oil
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp miso paste (sugar-free)
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional)
• 2 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet over medium heat. Add the sliced eggplant and sauté for 5-7 minutes, or until the eggplant is soft and browned on both sides.
2. In a small bowl, whisk together the soy sauce, miso paste, grated ginger, minced garlic, rice vinegar, and chili flakes (if using).
3. Pour the sauce over the eggplant and stir to coat evenly. Continue to cook for another 3-4 minutes, allowing the sauce to reduce slightly.
4. Remove from heat and garnish with sesame seeds and sliced green onions.
5. Serve immediately as a side dish or a main course.

Keto Japanese Eggplant Miso Stir-Fry is a quick, easy, and flavorful dish that brings the bold flavors of Japan to your low-carb table. The eggplant soaks up the miso sauce, creating a savory, satisfying bite that pairs well with any keto meal. Whether served on its own or as a side, this dish is a fantastic way to enjoy vegetables while adhering to a keto diet. The addition of sesame oil and seeds gives the dish a rich, nutty finish, making it a delightful choice for any meal.

Keto Japanese Salmon Teriyaki

Keto Japanese Salmon Teriyaki is a simple yet incredibly flavorful dish that combines the richness of salmon with a sugar-free teriyaki sauce. This dish is low in carbs and high in healthy fats, making it an ideal choice for anyone following a keto or low-carb diet. The salmon is perfectly glazed with the teriyaki sauce, providing a delicious balance of sweet and savory flavors. It’s perfect for a quick weeknight dinner or a special meal.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tbsp erythritol or another keto-friendly sweetener
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together the soy sauce, erythritol, sesame oil, rice vinegar, grated ginger, and minced garlic.
2. Heat a skillet over medium-high heat. Once hot, place the salmon fillets in the skillet, skin-side down. Cook for 4-5 minutes until the skin is crispy.
3. Flip the salmon fillets and pour the teriyaki sauce over them. Continue cooking for another 3-4 minutes until the salmon is cooked through and the sauce has thickened slightly.
4. Remove the salmon from the skillet and drizzle with the remaining sauce.
5. Garnish with sesame seeds and sliced green onions before serving.

Keto Japanese Salmon Teriyaki is a flavorful and satisfying meal that offers a perfect balance of rich, savory salmon and the umami sweetness of teriyaki sauce. The use of a sugar-free teriyaki sauce makes this dish keto-friendly without sacrificing taste. The crispy skin adds texture, while the tender salmon melts in your mouth. This dish is perfect for anyone looking for a quick and delicious keto dinner or an elegant meal to serve guests. It pairs beautifully with sautéed vegetables or a simple side salad.

Note: More recipes are coming soon!