Brazilian Farofa de Ovo e Bacon, Keto Toasted Farofa with Egg and Bacon

📍 Where this dish comes from: Foz do Iguaçu, Paraná · Iguaçu Falls
Discover the history of this region →

No Brazilian barbecue or feijoada is complete without farofa, the buttery, toasted crumb that gets sprinkled over meat, beans and rice. Classic farofa is made from manioc flour, which is almost pure starch. This version toasts almond flour and crushed pork rinds with bacon, onion and scrambled egg for the same sandy crunch and savory flavor.

Per serving: 289 calories · 3.5 g net carbs · 13 g protein · 25 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Farofa de Ovo e Bacon, Keto Toasted Farofa with Egg and Bacon

No Brazilian barbecue or feijoada is complete without farofa, the buttery, toasted crumb that gets sprinkled over meat, beans and rice. Classic farofa is made from manioc flour, which is almost pure starch. This version toasts almond flour and crushed pork rinds with bacon, onion and scrambled egg for the same sandy crunch and savory flavor.

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Side Dish

Cuisine: Brazilian

Servings: 6 servings

Calories: 289kcal

Ingredients

• 4 slices thick-cut bacon diced
• 2 tablespoons butter
• 1/2 small onion finely chopped
• 2 garlic cloves minced
• 2 large eggs beaten
• 1 cup blanched almond flour
• 1 1/2 cups plain pork rinds crushed to coarse crumbs
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 scallion thinly sliced

Get Recipe Ingredients

Instructions

• Cook the bacon in a large skillet over medium heat until crisp, about 6 minutes. Leave the bacon and its fat in the pan.
• Add the butter, onion and garlic and cook until the onion is soft and golden, about 3 minutes.
• Push everything to one side, pour the eggs into the empty space and scramble them into small pieces.
• Lower the heat to medium-low. Add the almond flour and pork rind crumbs and stir constantly for 4 to 5 minutes, until the mixture is evenly golden and smells toasty.
• Season with salt, take the pan off the heat and stir in the parsley and scallion. Serve warm or at room temperature.

Notes

Keep the heat moderate and keep stirring once the almond flour goes in; it browns faster than manioc flour and can scorch in seconds. Farofa keeps in an airtight jar in the refrigerator for up to 5 days. Re-crisp it in a dry skillet before serving.

Chef's Tip: Crush the pork rinds in a zip-top bag with a rolling pin rather than a food processor. Slightly uneven crumbs give the best texture.

Keto Swap: Manioc (cassava) flour, the base of traditional farofa, is very high in starch. Almond flour and pork rinds give a similar toasted, crumbly texture with a fraction of the net carbs.

Success Tip: Sprinkle it over grilled steak, roast chicken or the feijoada from Chapter 6. Kids love it on scrambled eggs.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 289kcal | Protein: 13g | Fat: 25g | Fiber: 2.2g

Tried this recipe?Let us know how it was!

About This Dish

Indigenous peoples of Brazil were making flour from manioc long before the Portuguese arrived, and farofa grew out of that tradition. Every region has its favorite version, with bacon, egg, banana, sausage, onion or dendê oil. It is served with feijoada, churrasco and the Christmas turkey. Brazilians even use the word farofeiro, usually teasingly, for beachgoers who bring a full packed lunch to the sand. A good farofa is judged by its texture: dry, loose and toasty, never greasy or clumped.

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 8: Vegetables & Sides (Iguaçu Falls). See all Brazilian recipes