Light regional cuisine

Each Italian region has authentic dishes, and each dish can be thoughtfully revisited by lightening it without ever losing its regional soul.

Elena Bianchi

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Featured recipes

Braised cabbage with caraway vinegar

Red cabbage braised in vinegar and caraway seeds, hot and fragrant accompaniment, perfect with cold meats or grilled fish.

⚡ 160 cal 🥚 3g 🧈 10g

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Lamb skewers with za'atar, labneh and lemon

Fragrant lamb skewers marinated in za'atar and lemon, served with homemade lemony labneh. Perfect for a friendly, keto meal full of Middle Eastern flavors.

Chicken tagine with olives and candied lemon

Fragrant and low-carb tagine, combining chicken, green olives and candied lemon, seasoned with hot spices.

Filet mignon in a herb crust, cream mustard sauce

Roasted filet mignon covered in a fresh herb crust and served with a creamy mustard sauce. Sleek, high in protein, and keto friendly.

Vanilla crème brûlée

Classic vanilla crème brûlée caramelized on top — a low-carb adapted version using a heat-stable sweetener.

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Selected chefs

Maya Khan

Spiced-Rooted Keto

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

Tara Shah

Fusion-Home

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

Lucia Herrera

Spanish-Mediterranean

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

Daily Tip

Homemade broths are excellent on keto for hydration and electrolytes.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Natural fats and collective table

Olive oil, ghee, and sesame oil create true satiety, transforming the meal into a moment of authentic connection. This generosity extends the table and deepens sharing among those gathered

Omar Aziz

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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

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Fermentation and low-carb diet

Fermentation is the heart of Korean cuisine and a natural pillar of the low-carb diet: it transforms plants into highly nutritious and digestible food. An exploration of the invisible life

Leena Choi

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Andean cuisine and energy stability

At altitude, the body requires constant energy. Andean cuisine responded to this demand naturally: proteins, quality fats, non-starchy vegetables. It’s a cuisine of endurance