Keto Blog

KetoMondo is a collective dedicated to tasty, simple, and responsible ketogenic cooking. We prioritize quality ingredients, healthy fats, and recipes that balance nutrition while staying practical for everyday life.

Our group includes 26 committed chefs — each brings culinary expertise, cultural perspective and a dedication to quality. Together they explore techniques and flavors to make keto sustainable, enjoyable, and reproducible at home.

Mediterranean balance as a philosophy
Par Lucia Herrera
2025-11-01
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Mediterranean balance as a philosophy

The Mediterranean balance is not a diet. It's a philosophy of life. And this philosophy persists because it simply works.

When sobriety nourishes better
Par Tomasz Kowal
2025-10-24
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When sobriety nourishes better

Culinary sobriety allows you to eat more accurately: reducing carbohydrates does not mean less food, but a better match between needs and intake. A praise of density.

Cooking for the body as much as for the taste
Par Leena Choi
2025-05-29
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Cooking for the body as much as for the taste

As a modern Korean chef, my goal is not to create taste pleasure alone, but to nourish the body, energy and mental clarity while honoring taste.

Clarity rather than abundance
Par Sara Melnik
2025-04-03
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Clarity rather than abundance

There is a choice: that we can have a plate that is overflowing but confusing. Or a clear and precise plate. I choose clarity.

Balance above all
Par Yuki Tanaka
2023-09-23
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Balance above all

Japanese Wa philosophy rests on balance within the plate, the body, and life itself, thereby creating lasting and harmonious health.

Between sea and citrus fruits, I learned to eat with light and salt
Par Nyla Amar
2023-08-30
Author
Between sea and citrus fruits, I learned to eat with light and salt

The Moroccan coast taught me a cuisine naturally low in carbohydrates, where fish, non-starchy vegetables, citrus fruits and olive oil structure meals and food memory. An exploration of maritime satiety.

Balance before effect
Par Wei Zhang
2023-01-05
Author
Balance before effect

At 34, I understood: that real Chinese cuisine pursues balance, never effect. And that’s what really nourishes.