Peruvian Keto Causa
A twist on the classic Peruvian dish, made with a low-carb twist and a delicious filling.
Ingredients
- ●2 large nice potatoeslook for keto-friendly potatoes
- ●1 large limena potatoeslook for keto-friendly potatoes
- ●1 cup causa fillinguse a keto-friendly mayonnaise and cheese
- ●1/2 cup red onionthinly sliced
- ●1/2 cup roma tomatoesdiced
- ●1/4 cup fresh cilantrochopped
- ●2 tbsp lime juicefreshly squeezed
- ●to taste saltuse a keto-friendly salt
- ●to taste black pepperuse a keto-friendly pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Poke some holes in the nice potatoes and bake for 45-60 minutes, or until they are tender.
- 3
While the potatoes are baking, prepare the causa filling by mixing together the mayonnaise, cheese, red onion, roma tomatoes, and fresh cilantro.
- 4
Once the potatoes are done, let them cool for a few minutes before slicing them in half lengthwise.
- 5
Spoon some of the causa filling onto the bottom half of each potato, then top with the top half.
- 6
Drizzle the lime juice over the top of each potato and sprinkle with salt and pepper to taste.
- 7
Serve immediately and enjoy!
- 8
Note: You can also make this recipe ahead of time and refrigerate or freeze until ready to serve.