Keto Chiles en Nogada Dulce

Keto Chiles en Nogada Dulce is a delightful Mexican dessert that combines the rich flavors of roasted poblano peppers filled with a sweet and creamy walnut sauce. This low-carb version captures the essence of traditional chiles en nogada while keeping it keto-friendly.

Ingredients

• 2 large poblano peppers
• 100g ground walnuts
• 100ml heavy cream
• 30g erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup fresh pomegranate seeds (for garnish)
• 1 tbsp chopped fresh parsley (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Roast the poblano peppers in the oven for about 20-25 minutes, turning occasionally until the skin is charred and blistered.
3. Remove the peppers from the oven, place them in a plastic bag, and let them steam for 10 minutes to loosen the skin.
4. Peel the skin off the peppers under running water and carefully cut a slit down one side to remove the seeds.
5. In a bowl, combine the ground walnuts, heavy cream, erythritol, vanilla extract, cinnamon, and nutmeg. Mix well to create a thick filling.
6. Stuff each poblano pepper with the walnut filling, making sure to fill them generously.
7. Place the stuffed peppers on a serving plate and drizzle any remaining filling over the top.
8. Garnish with fresh pomegranate seeds and chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 20 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from walnuts and cream, which can support heart health.
• Low in carbohydrates, making it suitable for ketogenic diets.

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