Carne de Sol na Nata com Purê de Abóbora Cabotiá Keto
Sun-dried Beef in Cream Sauce with Keto Squash Puree
Yes, with a tweak: ensure the puree is made with cabotiá squash only and no added sugar or starch. About 13g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
Tender pieces of carne de sol (salted, sun-dried beef) cooked in a rich, creamy nata (clotted cream) sauce. Served with a smooth and savory low-carb puree made from cabotiá squash (Japanese pumpkin), a common pairing in Northeastern cuisine.
Key ingredients
Sun-dried beef, clotted cream (nata), cabotiá squash
How to make it keto
Ensure the puree is made with cabotiá squash only and no added sugar or starch. Confirm the nata sauce has no thickeners or sugar. Request no rice or other high-carb sides.
Watch out for
Puree might contain high-carb ingredients or sugar. Nata sauce could have thickeners. Typically served with high-carb rice.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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