Keto Cabbage Okonomiyaki

Okonomiyaki, the savory Japanese cabbage pancake, is already built on eggs and vegetable bulk, so converting it to keto is as simple as swapping wheat flour for almond flour. The batter—eggs, almond flour, mayo, and soy sauce—binds the finely shredded cabbage into a batter that crisps on the outside and stays tender inside. Cabbage releases water as it sits, so shred it just before cooking and drain any excess liquid, or the cake will steam instead of sear.

The pan is critical: medium-high heat in ghee for the first 5 minutes without touching it—let the bottom crust develop until it's deep golden and almost char-edged. Only then flip, and give the second side 3–4 minutes. It should be golden and crispy all over, with a custardy, barely-set interior. Serve hot with a brush of soy-mayo and a scatter of sesame seeds and seaweed flakes (or fried onion, if you have it). At 310 calories and 6g net carbs per serving, it's a perfect brunch, light lunch, or starter—equally good hot or cool, and it reheats well.