Mbejú de Queso y Huevos (Keto)
Keto Cheese and Egg Pancake
Yes, with a tweak: explicitly request the use of keto-friendly flour (almond/coconut) instead of mandioca starch. About 5g net carbs per serving, lower than 7 in 10 Paraguayan dishes.
What it is
A traditional Paraguayan staple transformed into a keto-friendly, savory 'pancake' or 'crepe'. Made primarily from melted cheese (like Paraguay cheese or mozzarella) combined with eggs and a minimal amount of a keto-friendly flour (e.g., coconut or almond flour) for binding. Pan-fried in generous amounts of butter or lard until golden, crispy, and cheesy.
Key ingredients
Paraguay cheese (or mozzarella), eggs, butter/lard, coconut flour (or almond flour), salt.
How to make it keto
Explicitly request the use of keto-friendly flour (almond/coconut) instead of mandioca starch. Ensure no added sugars or non-keto binders. Cook in plenty of fat.
Watch out for
Traditional recipes use mandioca starch, which must be strictly avoided. Hidden starches in processed cheese. Risk of using wheat flour as a substitute.
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 Paraguayan menuAll 153 Paraguayan dishes ›
