Low Carb Pastel (Brazilian Savory Pastry)

Indulge in the irresistible flavors of Brazil with this Low Carb Pastel, a healthy twist on the classic Brazilian savory pastry. Made with a dough of almond flour and psyllium husk, this gluten-free recipe delivers a perfectly crispy crust while staying low in carbs. The vibrant filling combines tender shredded chicken, creamy cheese, aromatic garlic, and fresh parsley for a satisfying burst of flavor in every bite. Baked to golden perfection instead of fried, these pastels are a lighter option for snacks, appetizers, or even a hearty lunch. Quick to make and packed with protein, this recipe is ideal for keto enthusiasts or anyone seeking to enjoy traditional flavors without compromising on health.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 250 grams almond flour
• 10 grams psyllium husk powder
• 5 grams baking powder
• 2 grams salt
• 30 milliliters olive oil
• 150 milliliters warm water
• 300 grams shredded chicken
• 80 grams cream cheese
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 15 milliliters olive oil
• 2 tablespoons, chopped parsley
• 1 to taste pepper

Directions

Step 1

In a large bowl, combine almond flour, psyllium husk powder, baking powder, and salt.

Step 2

Add olive oil and warm water to the dry ingredients. Mix until a dough forms.

Step 3

Let the dough rest for 10 minutes to thicken.

Step 4

While the dough is resting, heat 15 ml of olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent.

Step 5

Add shredded chicken and cream cheese to the pan. Stir until well combined and the cream cheese has melted.

Step 6

Season the filling mixture with salt, pepper, and chopped parsley. Remove from heat and allow it to cool slightly.

Step 7

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 8

Divide the dough into 8 equal portions. Roll each portion into an oval or rectangle shape about 3 mm thick between two sheets of parchment paper.

Step 9

Place a spoonful of chicken mixture on one side of each dough piece. Fold the dough over the filling and seal the edges well by pressing with a fork.

Step 10

Arrange the pastels on the prepared baking sheet.

Step 11

Bake the pastels for 15-20 minutes or until golden brown and crispy.

Step 12

Allow the pastels to cool slightly before serving.

Nutrition Facts

Serving size	(1065.3g)

Amount per serving	% Daily Value*
Calories	2706.7

Total Fat 206.4g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 335.8mg	0%
Sodium 1765.2mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 38.4g	0%
Total Sugars 19.7g
Protein 154.5g	0%

Vitamin D 0IU	0%
Calcium 722.2mg	0%
Iron 13.8mg	0%
Potassium 1384.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 21.9%

Carbs: 12.4%