Golden Keto Brazilian Winter Pie with Festive Pomegranate Salsa

What Makes This Special

This pie is a joyful fusion of Brazilian comfort with the sparkle of winter festivity. A classic one-bowl Brazilian pie (empadão) becomes keto by swapping the usual flour for almond and coconut, while golden turmeric hints at celebration. The pomegranate salsa brings a burst of jewel-like color, tartness, and a pop of winter freshness—layered over a cheesy, satisfying filling. Every slice tells a story of warmth, health, and Brazilian hospitality.

Ingredients

Every ingredient here is carefully chosen for flavor, texture, and keto compliance. The result: a nourishing, festive pie you’ll want to share.

For the Pie Base and Filling

• Cooked Chicken Breast: The classic, protein-rich base. Use rotisserie or leftover chicken for ease.
• Cream Cheese: Adds moisture and classic empadão creaminess.
• Eggs: Bind the batter and create a soufflé-like texture.
• Almond & Coconut Flour: Make the crust low-carb, with almond adding tenderness and coconut lending subtle sweetness.
• Grated Cheeses (Parmesan & Mozzarella): For flavor, golden color, and melty goodness.
• Olive Oil: For richness and extra browning.
• Spices & Herbs: Turmeric (for golden color and warmth!), oregano, paprika, salt, pepper—layering authentic flavor.

For the Festive Pomegranate Salsa

• Pomegranate Seeds: Winter’s jewels—bright, tart, juicy, festive.
• Parsley & Lemon: For freshness and balance.

Instructions

Step 1: Prep and Preheat

Preheat your oven to 180°C (fan 160°C). Grease a 20cm pie dish with olive oil or line with parchment for easy removal. This ensures your pie won’t stick and bakes evenly.

Step 2: One-Bowl Batter

In a large bowl, whisk together the eggs, cream cheese, and olive oil until smooth. Add the almond milk and whisk again to combine. Now, stir in the almond flour, coconut flour, baking powder, turmeric, oregano, paprika, salt, and pepper. Mix until a thick but pourable batter forms—the coconut flour will thicken it quickly, so don’t worry if it seems loose at first.

Step 3: Layer the Goodness

Add the shredded chicken, parmesan, and half the mozzarella (30g). Fold gently to distribute. Pour half the batter into the prepared dish, spreading it evenly—this forms the first layer. Sprinkle the remaining mozzarella on top, then cover with the rest of the batter and smooth the top.

Step 4: Bake to Perfection

Bake for 35-40 minutes, or until golden on top, set in the center, and a toothpick comes out clean. Let it cool for at least 10 minutes to help it set further and slice cleanly.

Step 5: Festive Pomegranate Salsa

While the pie cools, make the salsa: In a small bowl, toss 60g pomegranate seeds (reserve the rest for garnish), parsley, lemon zest, and lemon juice. Spoon this over the slightly cooled pie, and finish with the remaining pomegranate seeds for an extra burst of color and crunch.

Step 6: Serve and Celebrate

Slice, serve warm or at room temperature, and enjoy the layers of flavor—creamy, golden pie with bright, juicy salsa.

Pro Tips

• Let the Pie Cool: Cooling for 10+ minutes helps the pie slice neatly and prevents a runny center.
• Use Rotisserie Chicken: Save time by using store-bought cooked chicken, just shred before adding.
• Golden Top: For extra color, brush the top with a little olive oil before baking.

Troubleshooting

Pie too wet in the center? Coconut flour absorbs moisture as it sits—let the pie rest longer after baking to set fully.

Dry texture? Double-check your almond milk measurement, or reduce baking time by a few minutes next time.

Variations

• Cheesy Veggie Pie: Swap chicken for sautéed spinach and mushrooms for a vegetarian version.
• Spicy Pie: Add ½ tsp chili flakes to the batter for a gentle heat.
• Herb Swap: Use fresh cilantro instead of parsley in the salsa for a different aromatic twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven (covered with foil) or microwave. The pomegranate salsa is best added fresh, but can be kept in a small container for up to 1 day.

Enjoy this golden slice of Brazilian winter, anytime!