These little egg muffins take inspiration from Japanese tamagoyaki but skip the sugar and roll technique for an easy, keto-friendly twist. You get the same silky, slightly sweet-and-savory vibe thanks to dashi, a splash of tamari, and a touch of keto sweetener. A swipe of truffle mayo adds richness, while crumbled nori brings that familiar umami snap.
They’re quick to prep, perfect for meal prep, and delicious warm or chilled. If you love bold flavor and simple cooking, this recipe hits the mark.
What Makes This Special
These muffins borrow the flavor profile of tamago—eggy, delicate, and subtly sweet—while staying low-carb and sugar-free. Instead of rolling layers, you bake everything in a muffin tin for a low-effort, high-reward breakfast or snack.
The truffle mayo adds a luxurious finish without extra carbs, and nori brings a clean ocean note that balances the richness. The result is portable, protein-heavy, and surprisingly elegant.
Ingredients
- 8 large eggs
- 1/3 cup dashi (instant dashi dissolved in warm water works fine; chicken broth as a backup)
- 2 tablespoons heavy cream (or full-fat coconut milk)
- 1 tablespoon tamari (or coconut aminos for soy-free)
- 1–1.5 teaspoons granular keto sweetener (erythritol/monk fruit blend; adjust to taste)
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon fine sea salt, plus a pinch of white pepper
- 1 tablespoon neutral oil or ghee for greasing the tin
- 2 sheets roasted nori, cut or crumbled into small pieces
- 1/2 cup scallions, finely sliced
- Truffle mayo for topping (see note below)
- Optional add-ins: finely diced shiitake, crab, or cooked bacon bits
Truffle Mayo Note: Stir 1/2 cup avocado mayo with 1/2–1 teaspoon truffle oil, a squeeze of lemon, and a tiny pinch of salt. Taste and adjust.
A little truffle goes a long way.
Step-by-Step Instructions
- Prep the oven and pan: Heat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with oil or ghee, or line with silicone muffin cups.
- Whisk the egg base: In a large bowl, whisk the eggs until smooth but not frothy. Add dashi, heavy cream, tamari, sweetener, sesame oil, salt, and white pepper.
Whisk gently to combine.
- Add the mix-ins: Fold in the scallions and half the crumbled nori. If using optional add-ins like shiitake or crab, make sure they’re cooked and dry, then fold in.
- Fill the cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Sprinkle a bit more nori on top for texture.
- Bake to silky, not dry: Bake for 12–16 minutes, depending on your oven.
They’re done when the centers are just set and slightly jiggly. Avoid overbaking.
- Rest and release: Let the muffins cool in the pan for 5 minutes, then gently loosen the edges with a small spatula and transfer to a rack.
- Add the finish: Top each muffin with a small dollop of truffle mayo. Garnish with extra scallions or sesame seeds if you like.
- Serve: Enjoy warm for the softest, tamago-like texture, or chill for a firmer bite.
Storage Instructions
- Refrigerator: Store in an airtight container for 4–5 days.
Keep the truffle mayo separate and add right before serving.
- Freezer: Wrap each muffin tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave 20–30 seconds or warm in a 300°F (150°C) oven for 8–10 minutes. Add mayo and nori after reheating to preserve texture and aroma.
Health Benefits
- High in protein: Eggs provide complete protein for muscle repair, satiety, and steady energy.
- Keto-friendly fats: Heavy cream and mayo contribute satiating fats that fit a low-carb plan.
- Umami with minimal carbs: Dashi and tamari add depth without sugars or starches.
- Micronutrients from nori: Seaweed brings iodine and trace minerals that support thyroid and overall wellness.
- Customizable sodium and sweetness: You control the seasoning and sweetener to match your needs.
Pitfalls to Watch Out For
- Overbaking: Dry, rubbery eggs happen fast.
Pull them when the centers still have a slight wobble.
- Too much truffle oil: It can overpower. Start small and taste as you go.
- Watery add-ins: Mushrooms or crab should be cooked and patted dry, or they’ll dilute the texture.
- Using sweet dashi packs: Some mixes contain sugar. Check labels to keep carbs in check.
- Salty surprises: Tamari, dashi, and nori all contain salt.
Taste the egg base before baking and adjust carefully.
Variations You Can Try
- Spicy Kewpie Twist: Swap truffle mayo for a mix of avocado mayo, a little sriracha, and lemon juice. Still keto, with a gentle kick.
- Smoked Salmon & Chive: Fold in chopped smoked salmon and fresh chives; finish with lemon zest instead of truffle.
- Miso-Ginger: Whisk 1 teaspoon white miso and a pinch of grated ginger into the egg base for a deeper savory note.
- Cheesy Comfort: Add a small handful of finely shredded Gouda or Gruyère. Not traditional, but very good.
- Seafood Lovers: Use crab, tiny shrimp, or flaked cooked cod with extra nori and a dab of wasabi mayo.
- Dairy-Free: Use full-fat coconut milk instead of cream and a dairy-free mayo for topping.
FAQ
Can I make these without dashi?
Yes.
Use chicken or vegetable broth, though the flavor will be less distinctly Japanese. A pinch of fish sauce can add umami in a pinch.
Is coconut aminos a good substitute for tamari?
It works well and is slightly sweeter, so you may want to reduce or skip the added sweetener. Taste the egg mixture before baking.
How do I keep the muffins from sticking?
Grease the pan well or use silicone liners.
Let the muffins rest for a few minutes after baking before loosening the edges with a thin spatula.
What sweetener should I use to mimic tamago?
A monk fruit–erythritol blend delivers clean sweetness without aftertaste. Start with 1 teaspoon and adjust to your preference.
Can I serve these cold?
Absolutely. They’re excellent chilled, which makes them great for lunch boxes or on-the-go snacks.
Add the truffle mayo just before eating.
How do I avoid a strong eggy smell?
Don’t overbake, and add aromatics like scallions, sesame oil, or a tiny splash of rice vinegar to balance the aroma. Fresh eggs help too.
Are these kid-friendly?
Yes, but consider skipping the truffle oil and reducing nori if your kids are sensitive to sea flavors. A mild mayo or cheese topping works well.
What’s the best way to portion for meal prep?
Bake a full dozen and store in pairs for ready-to-go breakfasts.
Keep the sauce separate and add after reheating for the best texture.
Can I make this as a frittata instead of muffins?
Yes. Pour into a greased 8- or 9-inch baking dish and bake at 350°F until just set, about 18–25 minutes. Slice and top with truffle mayo and nori.
How do I add more vegetables without extra carbs?
Use low-moisture options like finely chopped spinach (squeezed dry), scallions, or sautéed mushrooms cooked until dry.
Keep portions modest to preserve the tamago texture.
In Conclusion
Japanese Tamago-Style Keto Egg Muffins with Truffle Mayo & Nori deliver big flavor with minimal effort. They capture the essence of tamago—soft, savory, slightly sweet—without the sugar or the rolling. With smart toppings and a few pantry staples, you’ve got a quick, elegant bite that fits your low-carb goals.
Keep a batch in the fridge, add a dollop of truffle mayo, and enjoy a fast, satisfying breakfast or snack any day of the week.
