Before sweet sauces

Before sweet sauces

Before Western restaurants sweetened Chinese sauces, there was a cuisine that stood on its own. Pure. Intense. True.

Wei Zhang Wei Zhang
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Featured recipes

Miso ginger white fish

Miso ginger white fish

White fish fillets marinated in miso and ginger, caramelized in the pan for deep umami flavor.

⚡ 320 cal 🥚 34g 🧈 18g
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Spinach and chorizo ​​shakeshuka
Spinach and chorizo ​​shakeshuka

A revisited shakshuka, rich in green vegetables and crispy chorizo ​​pieces. poached eggs in a spicy tomato sauce low in sugar and accompanied by fresh spinach.

Beef Tartare with Avocado and Lime
Beef Tartare with Avocado and Lime

A fresh and light tartare, perfect for raw food lovers. Tender beef is mixed with creamy avocado cubes and brightened with a touch of lime. This keto dish is ideal for a quick lunch or dinner.

Quick Avocado-Cocoa Ganache with Lemon Zest
Quick Avocado-Cocoa Ganache with Lemon Zest

Raw and rich dessert: creamy avocado ganache, pure cocoa, and lemon; sweetened with erythritol or stevia.

Grilled calamari with lemon and tamari
Grilled calamari with lemon and tamari

Grilled calamari, seasoned with tamari and lemon: simple, quick and tasty.

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Selected chefs

Ines Pereira Portugal
Ines Pereira

Atlantic-Portugal

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

Mateo Rueda Colombia
Mateo Rueda

Andean-Influenced

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

Lucia Herrera Spain
Lucia Herrera

Spanish-Mediterranean

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

Daily Tip

Don’t underestimate the importance of social support in your keto journey.

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Keto Blog & Conseils

Sugar-free taste
Sugar-free taste

Levantine cuisine has never needed sugar to be tasty. It has the herbs, the acidity of the lemon, the heat of the spice, the fire

Omar Aziz Omar Aziz
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Herbs and sugar-free green sauces
Herbs and sugar-free green sauces

Fresh herbs and green sauces are at the heart of Andean cuisine, bringing freshness and aromatic complexity that sugar tries to mimic, but without metabolic disruption

Mateo Rueda Mateo Rueda
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The market as a low-carb starting point
The market as a low-carb starting point

The weekly market naturally offers colorful vegetables and fresh proteins that create a diet low in fast carbohydrates

Imogen Fraser Imogen Fraser
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Protein and vegetables as a base
Protein and vegetables as a base

The structure of the Japanese meal is simple: protein, vegetables, broth. No heavy grain. No sugar. Just the essentials that truly nourish

Yuki Tanaka Yuki Tanaka
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Smoking and proteins
Smoking and proteins

Russia knows smoking as preservation. Smoked fish, smoked meat. It's worse protein, long stability

Irina Volkov Irina Volkov
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Reduce grains without losing balance
Reduce grains without losing balance

A balanced French cuisine is not fundamentally based on cereals. This is a misconception. Reducing them creates greater lightness and better digestion

Adelaide Rousseau Adelaide Rousseau
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