Escondidinho de Camarão com Purê de Abóbora Cabotiá (Keto)
Shrimp Shepherd's Pie with Kabocha Squash Puree (Keto)
Yes, with a tweak: ensure the puree is made exclusively with kabocha squash (or cauliflower/broccoli if preferred) and cream/butter, without any potato or cassava. About 14g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A comforting Brazilian casserole featuring a creamy shrimp filling (camarão) topped with a rich and savory puree made from abóbora cabotiá (kabocha squash), baked until golden and bubbly. A delicious keto-friendly alternative to the traditional potato or cassava-based escondidinho.
Key ingredients
Shrimp, abóbora cabotiá (kabocha squash), heavy cream, cream cheese, butter, onions, garlic, bell peppers, tomato paste (small amount), olive oil, cilantro, Parmesan cheese, salt, pepper.
How to make it keto
Ensure the puree is made exclusively with kabocha squash (or cauliflower/broccoli if preferred) and cream/butter, without any potato or cassava. Confirm no added sugars in the tomato paste or shrimp sauce.
Watch out for
Sweeteners in tomato paste, higher-carb vegetables in the puree (e.g., potato), or unexpected flour/starch thickeners in the shrimp filling.
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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