Before keto, there was balance

Before keto, there was balance

Many of the principles of the low-carb/keto framework already existed in traditional Pakistani cuisine, without ever being named as such.

Maya Khan Maya Khan
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Featured recipes

Eggplant Tian with feta and candied tomatoes

Eggplant Tian with feta and candied tomatoes

A tian revisited in a keto version: roasted eggplant, feta cheese and candied tomatoes, flavored with thyme and garlic. Rich in flavor and low in carbs, perfect as a light main dish or side dish.

⚡ 260 cal 🥚 8g 🧈 20g
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Grilled Shrimp with Lemon Garlic and Portuguese Herbs
Grilled Shrimp with Lemon Garlic and Portuguese Herbs

Shrimp seared over a high heat, flavored with garlic, lemon and herbs, prepared in just a few minutes for a convivial dish.

Creamy watercress soup
Creamy watercress soup

Velvety soup of watercress and spinach mixed with a light cream, refreshing and full of energy, inspired by refined German cuisine.

Crab croquettes with coriander
Crab croquettes with coriander

Soft croquettes made from crab meat, bound with a little egg and almond powder for a perfect texture, enhanced with fresh coriander.

Cabbage, olive and lemon salad
Cabbage, olive and lemon salad

Crunchy salad of white cabbage and black olives, seasoned with a lemony vinaigrette inspired by Portuguese Atlantic flavors.

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Selected chefs

Jamilah Owusu Ghana
Jamilah Owusu

West-African-Modern

Vibrant stews and grilled proteins rebalanced for low-carb lifestyles.

Karl Fischer Germany
Karl Fischer

Modern-German

Hearty, technique-led plates using seasonal produce and lean proteins with lighter sauces.

Wei Zhang China
Wei Zhang

Sichuan-Modern

Bold, balanced flavors with fermented notes and grilled proteins reworked for lower carbs.

Daily Tip

Listen to your body and adjust protein portions to stay comfortably in ketosis.

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Keto Blog & Conseils

Vedic wisdom and low-carb
Vedic wisdom and low-carb

Explore how ancient Vedic philosophy naturally aligns with low-carb eating principles for optimal metabolic health

Arjun Mehta Arjun Mehta
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Le goût devient essentiel
Le goût devient essentiel

A 60 ans, avec moins d'ingrédients et moins de volume, le goût devient l'essentiel. Et cette essence dépend rarement des glucides rapides

David Ruiz David Ruiz
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Natural reduction of carbohydrates by the territory
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 Mateo Rueda
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When rice becomes secondary
When rice becomes secondary

Rice has never been the center of Japanese cuisine. It was an accompaniment. And when you reduce it further, the kitchen becomes more lively

Yuki Tanaka Yuki Tanaka
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Vegetables in the center, cereals in the background
Vegetables in the center, cereals in the background

In British cooking, you can simply remove the grains and increase the vegetables. And the meal becomes more colorful, more energetic, more satisfying

Imogen Fraser Imogen Fraser
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Classic cuisine and contemporary keto setting
Classic cuisine and contemporary keto setting

Classic French cuisine and the modern principles of the keto framework are not in conflict. They are a natural alliance

Adelaide Rousseau Adelaide Rousseau
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