Pirão de Frutos do Mar Keto (com Purê de Couve-Flor)
Keto Seafood Puree (with Cauliflower Puree Base)
Yes, with a tweak: crucial modification: Ensure cauliflower puree is used instead of manioc flour. About 10g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A rich and creamy seafood puree, traditionally made with manioc flour, but here modified with a smooth cauliflower puree as its base. Loaded with assorted seafood (shrimp, fish, squid) cooked in a savory broth with coconut milk and Brazilian spices.
Key ingredients
Assorted seafood (shrimp, white fish, squid), cauliflower, full-fat coconut milk, fish broth, dendê oil (palm oil), onion, garlic, bell peppers, cilantro, lime, salt, black pepper.
How to make it keto
Crucial modification: Ensure cauliflower puree is used instead of manioc flour. Confirm no starchy vegetables are blended into the puree.
Say this to the waiter (Portuguese)
Por favor, confirme se o pirão é feito com purê de couve-flor, não farinha de mandioca, e sem vegetais com amido misturados.
Please confirm the pirão uses cauliflower puree instead of manioc flour, and no starchy vegetables are blended in.
Watch out for
Traditional pirão uses manioc flour (farinha de mandioca), which is very high in carbs. This must be explicitly substituted with cauliflower puree. Ensure coconut milk is unsweetened.
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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