Kepta Kiaulienos Filė su Džiugo Sūrio Plutele
Baked Pork Fillet with Džiugas Cheese Crust
Yes, with a tweak: ensure no breadcrumbs or flour are used as a binder or filler in the cheese crust mixture. About 2g net carbs per serving, lower than 8 in 10 Lithuanian dishes.
What it is
A lean pork fillet (tenderloin) baked until perfectly tender, topped with a savory and crisp crust made from grated Džiugas cheese, a renowned hard Lithuanian cheese.
Key ingredients
Pork fillet (tenderloin), Džiugas cheese, olive oil or butter, salt, black pepper.
How to make it keto
Crucially, ensure no breadcrumbs or flour are used as a binder or filler in the cheese crust mixture. Request a simple cheese and herb crust.
Watch out for
Breadcrumbs, flour, or other starchy binders often used to form a crust on baked meats. Verify the cheese crust is pure cheese.
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.
More on the Lithuanian menuAll 501 Lithuanian dishes ›
