The market as a low-carb starting point

The weekly market naturally offers colorful vegetables and fresh proteins that create a diet low in fast carbohydrates.

Featured recipes

Lime Avocado and Shrimp Salad

A fresh and light salad, perfect for a quick lunch or an appetizer. Creamy avocado pairs perfectly with shrimp and lime vinaigrette. This keto dish is simple, delicious, and full of healthy fats.

⚡ 320 cal 🥚 18g 🧈 25g

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Beef meatballs, rich tomato sauce

Tender beef meatballs in a rich tomato sauce with onion and herbs, a comforting and generous dish.

Sole, browned butter, almonds and lemon

Pan-fried sole fillets in brown butter, served with almonds and fresh lemon for a delicate and elegant dish.

Stir fry broccoli shrimp

Broccoli and shrimp sautéed with garlic and ginger, enhanced with tamari, for a tasty dish ready in less than thirty minutes.

Zucchini stuffed with cheese and herbs

Roasted zucchini stuffed with a creamy cheese and aromatic herb blend, low in carbs.

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Selected chefs

Nico Fernandez

Charcoal-Grill

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

Tomasz Kowal

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

Leena Choi

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

Daily Tip

Nuts and seeds are convenient on keto but should be eaten in moderation.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Why slowness favorably replaces starchy foods

Slow cooking gives unrivaled depth and satiety: it replaces the need for starchy foods by providing consistency and digestive comfort. A praise of metabolic patience

Tomasz Kowal

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Lighten a kitchen rich in starch

Pakistani cuisine is not naturally heavy. It's the modern addition of rice, bread and starch that has weighed it down. By returning to the spicy and vegetal structure, we rediscover lightness

Maya Khan

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Experienced cooking and transmission

60 years of cooking means 60 years of experience. And this experience creates a cuisine that can be passed on with confidence, because it is proven

David Ruiz

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Sugar-free contrasts

At 34, a Chinese chef, I am learning: that flavor intensity does not require sugar. It requires contrast

Wei Zhang

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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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