Fewer Ingredients, Fewer Carbs

The more ingredients a dish has, the higher the chance that one of them is sugary or high in carbohydrates. Mechanically reducing the number of ingredients automatically leads to a reduction in carbs.

Soren Bengtsson

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Featured recipes

Broccoli sesame light soy sauce

Steamed broccoli topped with sesame tamari sauce and sprinkled with toasted sesame seeds, simple and tasty.

⚡ 200 cal 🥚 8g 🧈 12g

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Eggplant and tomato zaalouk salad

Zaalouk, roasted eggplant crushed with tomatoes, garlic and coriander for a simple and tasty Moroccan side dish.

Roast Pork with Mustard and Lemon

Tender roast pork flavored with Dijon mustard and lemon zest; a low-carb main dish, oven-baked.

Cabbage braised with vinegar seeds

Cabbage braised for a long time in vinegar and seeds (caraway or cumin), a warm garnish inspired by Eastern traditions.

Chicken tikka masala

Tender chicken marinated in tandoori spices, grilled then simmered in a creamy tomato sauce, a rich and fragrant Indian classic.

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Selected chefs

Callum Wright

Coastal-Low-Carb

Fresh, simple, fire-based cooking inspired by Australian coastal life and indigenous ingredients.

Ines Pereira

Atlantic-Portugal

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

Imogen Fraser

Seasonal-Modern

Market-driven menus focusing on vegetables and mindful proteins, adapted for keto.

Daily Tip

Homemade broths are excellent on keto for hydration and electrolytes.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Japanese cuisine and natural keto setting

Japanese cuisine has never needed to adapt to be low-carb. She always was. Science simply confirms what tradition knew

Yuki Tanaka

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Precision reduces carbs

Dutch, 42 years old, I approach cooking analytically. And precision naturally creates a reduction in carbs

Maarten de Vries

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Eat less, eat better

Quantity has never been the measure of satisfaction. The quality is. And when you eat well, you need less

Adelaide Rousseau

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Eat light in an intense culture

Korean cuisine is known for being intense and, for some, heavy. But this reputation is a misunderstanding: Korean intensity can be very digestible and very light