Eat to get through the day

That's the intention: that one meal should hold me over until the next meal. Not snacks. Just: real satiety.

Ethan Carter

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Featured recipes

Tian candied vegetables parmesan and olive oil

Tian of candied vegetables cooked slowly in olive oil and gratinated with parmesan, simple and tasty.

⚡ 300 cal 🥚 8g 🧈 22g

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Creamy tomato-ricotta soup

Reduced tomato soup enriched with ricotta for a smooth texture, low in carbs and satisfying.

Arugula, parmesan and pine nut salad

Peppered arugula salad, parmesan shavings and lightly toasted pine nuts; low-carb lemony vinaigrette.

Zucchini ravioli filled with ricotta lemon spices

Light zucchini ribbon ravioli filled with lemony ricotta and sweet spices, offering a creamy and fresh contrast.

Spiced Beef Lettuce Wraps

Lettuce leaves filled with spiced ground beef, crunchy vegetables, and a creamy low-carb sauce; a keto-friendly 'taco' version.

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Selected chefs

Imogen Fraser

Seasonal-Modern

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

Ines Pereira

Atlantic-Portugal

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

Tomasz Kowal

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

Daily Tip

Learn to read food labels to avoid hidden sugars incompatible with ketosis.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Clarity rather than abundance

There is a choice: that we can have a plate that is overflowing but confusing. Or a clear and precise plate. I choose clarity

Sara Melnik

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Smoking and marine proteins

Smoking is an ancient Maori technique: preservation, concentration and nutritional power

Ariana Terau

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Grilled proteins and non-starchy vegetables

The structure of the Andean meal is simple: a quality grilled protein, non-starchy vegetables, a green sauce. And this simplicity creates a satiation and energy that few structures can match

Mateo Rueda

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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

Tomasz Kowal

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