Keto Bolón de Coliflor con Chicharrón y Queso
Keto Cauliflower 'Bolón' with Pork Cracklings and Cheese
Yes, with a tweak: ensure the base is cauliflower, not plantain. About 11g net carbs per serving, on the higher side for Ecuadorian food, so watch the portion.
What it is
A keto interpretation of the classic 'Bolón de Verde'. This version replaces mashed green plantain with seasoned mashed cauliflower, mixed with generous amounts of crispy pork cracklings ('chicharrón') and melty fresh cheese. The mixture is formed into a ball and lightly pan-fried. Best served with sliced avocado or a simple green salad.
Key ingredients
Cauliflower, crispy pork cracklings (chicharrón), fresh cheese (e.g., mozzarella or queso fresco), butter or olive oil, garlic, red onion, cilantro, salt, black pepper. Accompaniments: sliced avocado or a simple green salad.
How to make it keto
Ensure the base is cauliflower, not plantain. Confirm no flour or starch is used as a binder. Request no sugary glazes or sauces.
Watch out for
Use of traditional plantain, flour-based binders, hidden sugars in seasonings or sauces.
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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