Pastel de Chucho (Keto con Berenjena y Calabacín)
Keto Stingray Pie (with Eggplant & Zucchini Layers)
Yes, with a tweak: ensure no plantain is used. About 10g net carbs per serving, on the higher side for Venezuelan food, so watch the portion.
What it is
A traditional Venezuelan delicacy, reimagined for keto. Layers of tender, shredded stingray fish cooked in a savory sofrito (bell peppers, onions, tomatoes, garlic) are baked with pan-fried slices of eggplant and zucchini, topped with a generous layer of white cheese, and sometimes a creamy egg mixture. The traditional sweet plantain layers are omitted.
Key ingredients
Stingray fish, eggplant, zucchini, white cheese (e.g., mozzarella, telita), onions, bell peppers, tomatoes, garlic, olive oil, spices (cumin, oregano), fresh cilantro, eggs, heavy cream (optional).
How to make it keto
Ensure no plantain is used. Request eggplant and zucchini slices to be pan-fried in olive oil or butter, not breaded. Confirm no sugar is added to the tomato-based sauce.
Watch out for
Hidden sugars in sofrito/tomato sauce, non-keto vegetable oil for frying, accidental inclusion of starchy vegetables (e.g., potato) in the sauce, pre-made ingredients with thickeners.
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 Venezuelan menuAll 204 Venezuelan dishes ›
