Rebalancing a carnivorous culture

Argentina has always been carnivorous, but this tradition can evolve intelligently by adding vegetables and reducing starches without losing its essence.

Nico Fernandez

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Featured recipes

Turkey meatballs in tomato sauce

Turkey meatballs simmered in a fragrant tomato sauce, a comforting and tasty dish, suitable for a low-carb diet.

⚡ 300 cal 🥚 32g 🧈 18g

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Beef with old mustard, candied keto carrots

Pieces of beef simmered in a mustard sauce, accompanied by candied keto carrots; dish rich in taste and low in carbohydrates.

Keto Chocolate and Coffee Mousse

An airy dark chocolate mousse with a hint of coffee, sweetened without sugar; a low-carb dessert rich in flavor.

Velvety leek-cheddar soup

Creamy soup made with melted leeks and cheddar, low in carbohydrates and high in fat.

Grilled Prawns with Garlic and Smoked Paprika

Marinated prawns, grilled very quickly for a fragrant crust, served with a lemony emulsion.

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Selected chefs

Maya Khan

Spiced-Rooted Keto

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

Ariana Terau

Ancestral-Maori-Keto

Respect for the land and sea (Mana/Whenua), focusing on traditional proteins and seasonal foraging.

Arjun Mehta

Vedic-Keto

Balancing ancient Ayurvedic principles with modern low-carb science, focusing on spices and ghee.

Daily Tip

Be patient; adapting to ketosis takes time but brings lasting benefits.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Eat to last

Russian life teaches: you have to hold on. A long time. Without depending on constant supplies. And proper cooking creates that

Irina Volkov

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Satiety as a compass

It's simple: if a plate really fills me up, it's because I did the right thing. No need for numbers or rules

Ethan Carter

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Lighten up a survival kitchen

Russia has a survival kitchen. Thick. Rich. Historically necessary for cold weather. But it can lighten up. And that is wisdom, not abandonment

Irina Volkov

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Less sugar, more taste

It's counterintuitive: that reducing sugar creates more flavor. It's paradoxical. And it's true

Ethan Carter

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Before the trends, the territory

Trends change. But the territory persists. This is where I feed myself. This is what runs my kitchen

Callum Wright

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Comfort without sugar

British comfort food, rich and deeply satisfying, draws all its strength from natural proteins and fats, never from sugar. This generosity reveals that true comfort nourishes the body and soothes the spirit in a lasting way