Pastel de Choclo (Keto con Cubierta de Coliflor)
Keto Corn Pie (with Cauliflower Topping)
Yes, with a tweak: explicitly request cauliflower puree instead of corn puree for the topping. About 10g net carbs per serving, on the higher side for Chilean food, so watch the portion.
What it is
A classic Chilean dish reimagined for keto. A savory meat 'pino' (ground beef, onion, spices, olives, egg) topped with a creamy purée of cauliflower seasoned to mimic the traditional sweet corn topping, baked to golden perfection.
Key ingredients
Ground beef, onion, garlic, olive oil, hard-boiled egg, black olives, cauliflower, heavy cream, butter, erythritol (optional, for sweetness), spices (cumin, oregano, paprika), salt, pepper.
How to make it keto
Explicitly request cauliflower puree instead of corn puree for the topping. Ensure no sugar is added to the pino (meat filling).
Watch out for
Traditional recipe uses corn and potentially sugar in the pino. Cauliflower topping might be replaced with potato puree by mistake, or sweetened excessively.
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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