Pão de Deus keto and lowcarb

Pão de Deus keto and lowcarb, I bet that most of you are wondering what the heck is that. Pão de Deus translates literally as “God’s Bread”.

I posted it yesterday on my keto and low carb support group and decided that it was too good to be on my long cue to unpublished recipes.

According to reports, it is a tradition that dates back to the 15th Century, and originates in the pagan ritual of the cult of the dead.

In 1756, exactly one year after the earthquake that destroyed a large part of Lisbon, this tradition was celebrated.

As the date of the earthquake coincided with a date of religious significance (November 1), on the day of the earthquake’s first anniversary, the population intended to maintain a tradition that resembled their dead.

People knocked on the doors and asked to be given any alms, even if only bread, and asked for “Bread for God”.

On that date children went to the streets in small groups and asked for bread and butter from door to door. In some regions, they children recited verses and received bread, cakes, raisins, walnuts, almonds as offerings.

The second theory is that it is called Pão de Deus because it is so delicious that can only come from God.

No matter what the origin is, it is not keto and low carb. And I missed it because it was a common treat I had during my childhood. And as usual, when I miss something, to the kitchen I go to try to adapt it.

This time I used the fat dough recipe to see how it would turn out. And it was really good, although dense and chewy when compared with the original recipe.

Try it and let me know how it went, and in the meantime I will work on another version to see which one turns better.

Note: The amounts of the ingredients for the topping may have to be adjusted to the size of your eggs. It should be a thick mix, not runny

Print

Pão de Deus a traditional and delicious Portuguese pastry

by: Dalila Dias

0.0 rating

• V
• GF
• DF

This is a traditional Portuguese recipe, that translated in English is "God's Bread). This one was based on the famous fat head dough and gives a denser and chewy texture. I am working on another version, but I am quite please with this one.

• Difficulty:Easy
• Prep Time:5 mins
• Cook Time:20 mins
• Serves:4
• Freezable:Yes

Nutrition per portion

Ingredients

• For the dough
• 1 1/2 cups of shredded mozarella (low moisture, not the fresh one)
• 2 tbsp cream cheese
• 2 large eggs
• 1/3 cup coconut flour
• 1 tbsp sweetener of choice
• 1/2 tsp gluten free baking powder
• For the topping
• 4 tbsp desicated coconut
• 1 small egg
• 1 tbsp sweetener of choice

Method

• Pre heat the oven to 160 celsius
• Oil a muffin or bun pan

For the dough

• In a bowl add the cream cheese and mozzarella
• Heat it on the microwave in full power for 30 seconds
• Give it a stir and microwave for another 15 seconds
• Whisk the eggs
• In a bowl add all the other ingredients
• Add the eggs and the cheese mixture and mix well, kneading for a couple of minutes
• Form small balls ( 4 to 5) and slightly flatten them. Make an indentation in the center

For the topping

• Mix all ingredients until well mixed
• Put a teaspoon of it in the indentation of each bun

Bake at 160ºC for 15 minutes, increase the heat to 180ºC and bake until puffed up and golden in colour