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prep time
30 min
cook time
20 min
ready time
50 min
Keto Pastel de Queijo
Pastel de Queijo is a popular and delicious Brazilian street food. Pastels are deep-fried pastries filled with various fillings like ground meat, chicken, shrimp, or cheese. There are even pastels with sweet fillings like guava paste or chocolate. They are typically in a half-circle or rectangular shape. To create a Keto-friendly version, we filled ours with mozzarella cheese and formed it into a rectangular shape. We used a fathead dough to envelop the mozzarella cheese. The Keto pastels are baked until golden brown and crispy with melty cheese in the middle.
What is the best way to handle the dough?
To successfully work with fathead dough, it must stay chilled. Once you roll out the dough, chill it in the freezer for several minutes. Doing so will keep the dough firm, making it easier to cut and form into pastels.
What is fathead dough?
Fathead dough is a Keto dough made from cream cheese, mozzarella cheese, egg, and low carb flour. It is typically made in a food processor as this is the quickest, most efficient way to form this stiff dough. Once blended in the food processor, you can shape the dough in many ways. In this recipe, we have rolled the dough into a thin sheet so that rectangular pieces can be stuffed with shredded cheese before baking.
To make the ultimate pairing, serve Keto Brazilian Fish Stew with our Keto Brazilian Cheese Bread! One of our favorite recipes!
Net Carbs
4 g
Fiber
2 g
Total Carbs
6.1 g
Protein
21.8 g
Fats
32.1 g
393 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream cheese
2 oz
Mozzarella cheese
2 cup, shredded
Almond flour
1 cup
Raw egg
1 large
Mozzarella cheese
2 cup, shredded
Recipe Steps
steps 7
50 min
Step 1
Preheat the oven to 350 F. In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave on high for 45 seconds to soften it.Step 2
Then, in a large food processor, combine the melted cheeses, almond flour, and egg. Blend until thoroughly combined. The dough will be stiff.Step 3
Scoop the dough out onto a silicone baking sheet. Top the dough with a second silicone baking sheet. You can use parchment paper if you do not have silicone baking sheets. Roll the dough as thin as it will go, about ¼" or slightly thicker. Chill in the freezer until firm but still pliable. It is critical that you keep the dough chilled in between steps to keep it firm and easy to work with.Step 4
Cut the dough into 3" x 5" rectangles. Carefully transfer each rectangle to a parchment-lined baking sheet while the dough is still chilled from the freezer. If it starts warming up, immediately transfer it back to the freezer to firm.Step 5
Top one rectangle with 1 tbsp of shredded mozzarella. Top the rectangular piece with cheese with another rectangular piece of dough. Press the edges down with your fingertips.Step 6
Then, take a fork and crimp all of the edges well. You can wet the fork with water if it wants to stick to the dough. Repeat with the remaining dough. Make sure the filled pastels are not touching the baking sheet. Bake for 20-22 minutes or until the dough is golden brown and cooked.Step 7
Allow to cool only for a few minutes on the baking sheet before serving. That way, the cheese will stay melted on the inside. Enjoy!
