Ocopa con Huevos y Olivos (Keto)
Keto Ocopa Sauce with Hard-Boiled Eggs and Olives
Yes, with a tweak: ensure no potatoes are served alongside the sauce. About 8g net carbs per serving.
What it is
A vibrant and creamy Peruvian sauce from Arequipa, made from ají amarillo, huacatay (Peruvian black mint), queso fresco, and toasted peanuts. Served as a keto appetizer or side with hard-boiled eggs and olives.
Key ingredients
Ají amarillo paste, huacatay, queso fresco, roasted peanuts, heavy cream/milk, red onion, garlic, vegetable oil, hard-boiled eggs, black olives, salt, pepper.
How to make it keto
Ensure no potatoes are served alongside the sauce. Request extra hard-boiled eggs and olives as the primary vehicle for the sauce.
Watch out for
Ocopa is traditionally served over potatoes. Some restaurant versions might add sugar to the sauce. Verify no crackers or bread are served.
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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