Low Carb Pupusas de Frijol con Queso
Experience the irresistible fusion of tradition and innovation with these Low Carb Pupusas de Frijol con Queso! This keto-friendly twist on the beloved Salvadoran classic replaces traditional masa dough with a satisfying blend of almond and coconut flours, creating a tender, gluten-free base. Filled with creamy refried black beans, gooey mozzarella cheese, and optional diced jalapeño for a spicy kick, these pupusas are cooked to golden perfection in just 20 minutes. Perfect for anyone seeking a nutritious, low-carb alternative, this recipe is also packed with fiber and flavor. Serve them hot alongside tangy curtido or salsa for an authentic yet guilt-free meal.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 1 teaspoon xanthan gum
- 0.5 teaspoon salt
- 1.25 cups warm water
- 2 tablespoons olive oil
- 1 cup canned refried black beans
- 1 cup shredded mozzarella cheese
- 1 jalapeño pepper, diced (optional)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, xanthan gum, and salt. Mix thoroughly.
Gradually add warm water to the dry ingredients, stirring continuously until a dough begins to form.
Knead the dough with your hands for about 2-3 minutes until it becomes smooth and cohesive. Add olive oil and knead again until fully incorporated.
Cover the dough with a damp cloth and let it rest for 10 minutes to allow the flours to absorb the water.
Meanwhile, in a small bowl, mix together the refried black beans and shredded mozzarella cheese. If you like a bit of heat, stir in the diced jalapeño.
Divide the rested dough into 8 equal portions. Roll each portion into a ball.
Take one dough ball and flatten it in your palm to form a thick disc about 4 inches in diameter.
Place a heaping tablespoon of the bean and cheese mixture in the center of the disc, being careful not to overfill.
Gently fold the edges of the disc over the filling and pinch them together to enclose the filling completely.
Flatten the filled ball gently between your palms to form a slightly thicker disc, re-sealing any holes or cracks.
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of olive oil and allow it to coat the surface evenly.
Cook each pupusa on the skillet for about 3-4 minutes on each side, or until they are golden brown and crispy.
Serve the pupusas hot with your choice of curtido (Salvadoran cabbage slaw) or salsa.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 14.4 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1306 mg | 100% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1105 mg | 24% | |
*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.
