Fewer ingredients, more energy

Fewer ingredients, more energy

I discovered with age: that reducing ingredients increases energy. And this reduction naturally means few fast carbohydrates.

David Ruiz David Ruiz
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Featured recipes

Keto Niçoise salad (low carb version)

Keto Niçoise salad (low carb version)

A low-carb Niçoise salad with tuna, eggs, olives and a lemon and olive oil vinaigrette.

⚡ 420 cal 🥚 28g 🧈 32g
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Beef with old mustard, candied keto carrots
Beef with old mustard, candied keto carrots

Pieces of beef simmered in a mustard sauce, accompanied by candied keto carrots; dish rich in taste and low in carbohydrates.

Grilled Prawns with Garlic and Smoked Paprika
Grilled Prawns with Garlic and Smoked Paprika

Marinated prawns, grilled very quickly for a fragrant crust, served with a lemony emulsion.

Light Tom Yum soup
Light Tom Yum soup

Light and tangy Tom Yum soup where shrimp and mushrooms cook in a spicy broth with low-fat coconut milk for a fragrant and light dish.

Tuna tartare with avocado and lemon
Tuna tartare with avocado and lemon

Fresh bluefin tuna tartare seasoned with lemon and olive oil, accompanied by creamy avocado; light, low-carb starter.

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Selected chefs

Wei Zhang China
Wei Zhang

Sichuan-Modern

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

Adelaide Rousseau France
Adelaide Rousseau

Bistro-Modern

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

Karl Fischer Germany
Karl Fischer

Modern-German

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

Daily Tip

Take time to cook to better control keto-friendly ingredients.

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Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

The non-starchy vegetable in the center
The non-starchy vegetable in the center

Leafy vegetables, green vegetables, fresh vegetables – they are the heart of the meal. Starchy foods are absent or reduced

Lyra Nguyen Lyra Nguyen
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Aging in the Kitchen and Cutting Carbs
Aging in the Kitchen and Cutting Carbs

As we age, cooking naturally refines: less volume but more efficiency, creating a naturally low-carb and deeply satisfying diet

David Ruiz David Ruiz
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Citrus fruits and digestion
Citrus fruits and digestion

A lemon squeezed on the fish. It's not an addition. It's a key. Acidity creates functioning digestion

Ines Pereira Ines Pereira
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Mediterranean tradition revisited
Mediterranean tradition revisited

The Mediterranean has always been self-correcting. It evolves. And revisiting tradition is not rejecting it. It’s honoring it by clarifying it

Lucia Herrera Lucia Herrera
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Technology at the service of low-carb
Technology at the service of low-carb

Technical mastery makes it possible to lighten without impoverishing. A precise technique creates depth without relying on flours or sugars

Adelaide Rousseau Adelaide Rousseau
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Sustainable satiety and northern climate
Sustainable satiety and northern climate

The need for prolonged satiety was born from the harsh climate: fats and proteins structure energy throughout the day. An exploration of metabolic endurance

Tomasz Kowal Tomasz Kowal
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