Plant proteins and density

Maximize protein intake with traditional plant-based sources adapted to keto diet and Ayurvedic philosophy.

Featured recipes

Spiced Beef Lettuce Wraps

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

⚡ 420 cal 🥚 32g 🧈 28g

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Eggplant bites with goat cheese and herbs

Roasted eggplant slices garnished with herbed goat's cheese cream and lemon zest; low carb appetizer.

Citrus fennel salad

Crunchy salad of fennel and citrus wedges, seasoned with an olive oil vinaigrette, ideal to accompany fish and cold meats.

Quick Avocado-Cocoa Ganache with Lemon Zest

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

Warm grilled avocado salad with smoked vinaigrette

Grilled half avocados on a bed of arugula, topped with a smoked vinaigrette for an ideal hot and cold contrast as a starter.

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Selected chefs

Sara Melnik

Modern-Mediterranean

Vibrant mezze plates and smart swaps for carbs, with an emphasis on legumes replacements.

Maarten de Vries

Dutch-Seasonal

Crisp, seasonal plates with pickled accents and thoughtful protein choices for lower carbs.

Irina Volkov

Modern-Russian

Root-vegetable-focused plates and refined slow-cooking techniques adapted to low-carb needs.

Daily Tip

Always plan a simple keto option when eating out to avoid slip-ups.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Fermentation and stability

Sauerkraut and fermented cabbage are foods fermented precisely because our ancestors understood that fermentation creates lasting metabolic stability

Maarten de Vries

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Before diets, there was common sense

Many of our culinary practices already follow low-carb principles: it is a cultural continuity, not a modern invention. A rediscovery of practical wisdom

Tomasz Kowal

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Intensity without sugar or flour

Korean cuisine is renowned for its flavor intensity. And yet, this intensity never comes from sugar or flours: it comes from umami, spices and fermentation. A lesson in relief