Non-starchy Nordic plants

Nordic flora naturally offers us non-starchy vegetables: light roots, dark leaves, wild herbs. These are not accidents. This is what the climate produces.

Soren Bengtsson

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Featured recipes

Cauliflower al pastor tacos

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

⚡ 210 cal 🥚 6g 🧈 14g

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Mackerel grilled citrus fruits olive oil

Grilled mackerel fillets with citrus fruits and olive oil, inspired by the Portuguese coast, fresh and lightly smoked.

Roasted Duckling with Reduced Orange Sauce

Roasted duckling with a concentrated orange sauce and no added sugar; a gourmet low-carb dish when the sauce is used sparingly.

John Dory fillet, light truffle sauce

Delicate pan-seared John Dory fillets served with a creamy sauce flavored with truffle oil; refined and low-carb dish.

Miso ginger white fish

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

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Selected chefs

Mateo Rueda

Andean-Influenced

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

Maya Khan

Spiced-Rooted Keto

Spice layering and slow braises adapted to lower-carb vegetables and proteins.

Nico Fernandez

Charcoal-Grill

High-heat grilling and simple sides, rooted in South American techniques adapted for keto.

Daily Tip

Getting enough sleep supports hormonal balance and facilitates weight loss on keto.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Minimalism and energy stability

Fewer ingredients means less metabolic complexity. And less metabolic complexity means stable energy, clear digestion, lasting mental clarity

Soren Bengtsson

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Grain-free land and sea

It's clear in New Zealand: we have access to land and sea. Cereals? Never been necessary

Ariana Terau

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Maritime tradition revisited

The Portuguese coastal heritage can be revisited. And it becomes even clearer, more authentic

Ines Pereira

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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