Balance before effect

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

Featured recipes

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.

⚡ 280 cal 🥚 24g 🧈 18g

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Shrimp sautéed in coconut milk and curry

An exotic and quick dish to prepare, perfect for lovers of spicy and sweet flavors. Shrimp are sautéed with fragrant spices and simmered in a creamy coconut milk sauce. This keto dish is ideal for a light and tasty dinner.

Chicken tagine with olives and candied lemon

Chicken simmered with sweet spices, olives and candied lemon wedges; Aromatic Moroccan dish adapted to the keto diet by limiting added sugars.

Pan-Seared Scallops with Crispy Bacon and Lemon Butter

Seared scallops accompanied by crispy bacon bits and drizzled with a nutty lemon butter; a refined low-carb appetizer.

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

Yuki Tanaka

Japanese-Minimal

Delicate seasoning, precise cuts, emphasis on umami and balance for low-carb meals.

Mateo Rueda

Andean-Influenced

Roots and grill work combined with bright herb sauces and low-carb sides.

Leena Choi

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

Daily Tip

Nuts and seeds are convenient on keto but should be eaten in moderation.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Time as an invisible ingredient

Fermentation, resting, and maturation work silently in every Korean meal, creating metabolic stability that modern speed can never match

Leena Choi

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The season imposes measure

In Japan, eating is an act of seasonality. And this seasonality imposes a natural measure, creating a balanced diet effortlessly

Yuki Tanaka

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Between sea and citrus fruits, I learned to eat with light and salt

The Moroccan coast taught me a cuisine naturally low in carbohydrates, where fish, non-starchy vegetables, citrus fruits and olive oil structure meals and food memory. An exploration of maritime satiety

Nyla Amar

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Vedic wisdom and low-carb

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

Arjun Mehta

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Eat to last

Russian life teaches: you have to hold on. A long time. Without depending on constant supplies. And proper cooking creates that

Irina Volkov

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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