Low Carb Salvadoran Pupusas
Indulge in the irresistible flavors of traditional Salvadoran pupusas with a low-carb twist! These gluten-free delights swap traditional masa for a wholesome blend of almond flour, coconut flour, and psyllium husk powder, creating a dough that's perfectly pliable and packed with fiber. Stuffed with a savory mixture of melted mozzarella cheese, shredded chicken, fresh cilantro, and aromatic spices like cumin and garlic powder, each pupusa offers a burst of rich, satisfying flavor in every bite. Quick and easy to prepare in under 40 minutes, these skillet-cooked pupusas deliver golden-brown perfection while keeping carb counts low. Perfect for anyone following keto or low-carb lifestyles, these pupusas shine as a delicious appetizer, snack, or main dish, especially when paired with tangy curtido or zesty salsa. Experience the magic of Salvadoran comfort food—in a healthier way!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Vegetable oil
- 1 cup Grated mozzarella cheese
- 1 cup Cooked and shredded chicken
- 0.25 cup Chopped fresh cilantro
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well.
Gradually add warm water to the dry ingredients, stirring continuously until a smooth dough forms. Let the dough rest for 10 minutes to allow the psyllium to absorb the moisture and thicken.
In a separate bowl, mix the grated mozzarella, shredded chicken, chopped cilantro, ground cumin, and garlic powder to create the filling.
Divide the dough into 6 equal portions and roll each portion into a ball.
Flatten one dough ball between your palms to form a disk about 4 inches in diameter.
Place a heaping tablespoon of the filling into the center of the disk.
Carefully fold the edges of the dough over the filling, sealing it inside. Gently flatten the filled dough ball again into a disk, ensuring the filling remains encased.
Repeat the process with the remaining dough and filling.
Heat vegetable oil in a non-stick skillet over medium heat.
Cook each pupusa for about 3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
Serve hot and enjoy your low-carb Salvadoran pupusas with your choice of curtido or salsa.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 292 mg | 98% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 12.6 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1168 mg | 90% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1622 mg | 35% | |
*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.
