Pirarucu à Casaca Low-Carb (com Purê de Abóbora Cabotiá ou Couve-Flor)
Low-Carb Pirarucu Casaca Style (with Kabocha Pumpkin or Cauliflower Puree)
Yes, with a tweak: crucially replace traditional plantain/potato layers with specified low-carb puree. About 11g net carbs per serving, on the higher side for Brazilian food, so watch the portion.
What it is
A regional Amazonian dish featuring baked Pirarucu (Arapaima) fish layered with sautéed vegetables like onions, peppers, and tomatoes, often topped with eggs. Modified to use a low-carb puree (kabocha pumpkin or cauliflower) instead of the traditional plantain or potato.
Key ingredients
Pirarucu fillet, olive oil, bell peppers, onions, tomatoes, garlic, cilantro, eggs, kabocha pumpkin/cauliflower, cream, butter, cheese (optional).
How to make it keto
Crucially replace traditional plantain/potato layers with specified low-carb puree. Ensure no flour in any sauces.
Watch out for
The main risk is the traditional high-carb base. Bell peppers, onions, and tomatoes contribute small amounts of carbs. Some purées might have added sugar if pre-made.
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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