Less sugar, more structure

When you remove the sugar, the food must have structure. And this structure creates truer satiety.

Maarten de Vries

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Featured recipes

Sugar-Free Avocado-Cocoa Brownie

A fudgy brownie made with avocado and cocoa, sweetened without added sugar; rich in healthy fats and low in carbs.

⚡ 210 cal 🥚 4g 🧈 18g

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Shrimp, avocado and grapefruit salad

Fresh and tangy salad of pan-fried shrimp, avocado slices and grapefruit segments; low-carb lemony vinaigrette.

Beetroot and goat’s cheese salad

Salad of roasted beets, fresh goat cheese and crushed walnuts drizzled with balsamic vinegar, a classic and elegant combination, rich in flavor and texture.

Light seafood paella

Light paella with seafood and cauliflower rice, with flavors of the Mediterranean coast, ideal for sharing.

Chocolate-avocado tartlets

Individual tartlets made from a low-carbohydrate avocado-chocolate ganache, with a crunchy almond base.

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Selected chefs

Tomasz Kowal

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

Tara Shah

Fusion-Home

Family-friendly recipes that blend home cooking with international flavors, adjusted for low-carb diets.

Elena Bianchi

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.

Daily Tip

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

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Light but satisfying, the paradox resolved

Many people think that a light meal cannot be filling. But Vietnamese cuisine proves that wrong. Light and full can coexist

Lyra Nguyen

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Kitchen as a straight line

After 60 years, I see cooking as a straight line. No detours. No confusion. Just the most direct path from hunger to satisfaction

David Ruiz

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Balance before effect

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

Wei Zhang

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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

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Fermentation and energy stability

Fermentation is not a gastronomic artifice: it is a cultural practice that supports digestion and regular energy, perfectly compatible with a diet low in carbohydrates. A return to microbial life

Tomasz Kowal

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