Keto Cheese Chiles Rellenos

Poblano peppers stuffed with creamy Oaxaca cheese and baked until the skins char and blister—this keto version ditches the traditional flour coating for a fluffy, airy egg foam that puffs in the oven, delivering that familiar comforting texture with barely 8g net carbs. The unsweetened tomato sauce simmers underneath, so every bite of the soft, pillowy pepper interior comes with a bright, savory foundation. Unlike the fried original, this baked rendition feels lighter on the palate but every bit as satisfying, especially when served with a dollop of sour cream and fresh cilantro.

The secret to preventing rubbery, deflated peppers is cooling them completely after roasting before stuffing—warm peppers tend to split. Make the egg foam right before baking (it's just egg whites beaten stiff with almond flour and a pinch of salt), and slide it on gently so the delicate structure survives the journey into the oven. Serve immediately after baking so the cheese stays creamy and the egg stays airy; waiting more than 5 minutes, and you'll lose that light texture you worked for.