Fermentation and low-carb diet

Fermentation is the heart of Korean cuisine and a natural pillar of the low-carb diet: it transforms plants into highly nutritious and digestible food. An exploration of the invisible life.

Leena Choi

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Featured recipes

Avocado-cucumber gazpacho

Smooth green cold soup with avocado and cucumber, flavored with lemon and dill; refreshing, low-carb starter.

⚡ 160 cal 🥚 3g 🧈 14g

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Steamed cabbage with nutmeg butter

Steamed cabbage topped with fresh butter and enhanced with a pinch of nutmeg, a simple and tasty accompaniment.

Avocado chocolate mousse

Creamy mousse rich in good fats, made from avocado and bitter cocoa, very low in carbohydrates.

Breaded escalope with almonds and lemon zest

Crispy escalope breaded with almond powder, flavored with lemon zest and served with a lemon butter sauce. A keto alternative to classic breading.

Beef meatballs, rich tomato sauce

Tender beef meatballs in a rich tomato sauce with onion and herbs, a comforting and generous dish.

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Selected chefs

Irina Volkov

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

Adelaide Rousseau

Bistro-Modern

Technique-forward, minimalist plating and smart ingredient swaps to reduce carbs.

Nyla Amar

Mediterranean-Keto

Bright, citrus-forward plates inspired by coastal markets, adapted to low-carb needs.

Daily Tip

Keto leftovers are perfect to save time without compromising goals.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Spices as a structure without carbohydrates

In Pakistani cuisine, spices are not simply flavorings. They structure the meal, create deep flavor and naturally replace the need for sugar

Maya Khan

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The kitchen as a system

Cooking is not a free art. It's a system. And when the system works, everything works

Karl Fischer

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Before trends, discipline

Diets pass. Discipline persists. And it is she who really creates health

Karl Fischer

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Before menstruation, the coast

Before we talked about diets, the Portuguese coast ate simply. Fish. Vegetable. Salt. It was just how one survives well on the coast

Ines Pereira

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Natural reduction of carbohydrates by the territory

The Andean landscape does not offer the resources to massively cultivate refined cereals. This geographical limitation naturally pushed towards a low-carbohydrate diet

Mateo Rueda

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Herbs as a low-carb structure

Herbs are not garnishes. In Levantine cuisine, they are the skeleton of the meal. And this structure, it naturally carries a reduction in fast carbohydrates