Plants as a low-carb support

Non-starchy vegetables are historically central to Pakistani cuisine, offering everything a low-carb diet requires: volume, essential nutrients, and rich flavors.

Maya Khan

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Featured recipes

Miso broth with mushrooms (keto, pescatarian)

Light, umami miso-based broth with shiitake mushrooms and aromatics; perfect as a low-carb hot starter.

⚡ 90 cal 🥚 6g 🧈 3g

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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.

Grilled zucchini toast, almond pesto

'Tartine' based on a slice of crispy eggplant garnished with grilled zucchini and almond pesto: idea for a low-carb aperitif.

Roast chicken with lemon and thyme

Crispy roast chicken flavored with lemon and thyme, accompanied by reduced juice; low in carbs.

Cauliflower al pastor tacos

Roasted cauliflower marinated al pastor-style with smoky spices and lime, served in low-carb tortillas with quick pickles.

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Selected chefs

Maarten de Vries

Dutch-Seasonal

Crisp, seasonal plates with pickled accents and thoughtful protein choices for lower carbs.

Lucia Herrera

Spanish-Mediterranean

Bright, market-driven plates that rework traditional Spanish ingredients into lower-carb compositions.

Ines Pereira

Atlantic-Portugal

Grilled seafood and citrus-driven sauces inspired by Portuguese coastal traditions adapted to keto.

Daily Tip

Include low-carb green vegetables for fiber, micronutrients, and better digestion on keto.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Make an entire family eat better

When a mom changes how she feeds her family, everything changes. Children concentrate better. The husband sleeps better. The house is calmer

Tara Shah

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Slowness in the service of digestion

Levantine meals last a long time. And this duration is not inefficiency. This is an intelligence: that the body needs time to really digest

Omar Aziz

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Why coastal markets produce naturally digestible and stable cuisine

Freshness and availability dictate light cuisine, low in refined carbohydrates: a personal account of the seaside economy of taste and metabolic stability