Before low-carb, tradition

The word 'low-carb' does not exist in Italy. But the practice? It has always existed in the villages.

Elena Bianchi

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Featured recipes

Miso ginger white fish

White fish fillets marinated in miso and ginger, caramelized in the pan for deep umami flavor.

⚡ 320 cal 🥚 34g 🧈 18g

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Salmon with lemongrass and coconut milk

Salmon papillote flavored with lemongrass, coconut milk and lime zest — exotic flavor and low in carbohydrates.

Keto beef bourguignon with root vegetables

A keto version of the classic beef bourguignon, with low-carb vegetables like celery root and mushrooms. This slow-cooked dish is rich in flavor and perfect for a comforting meal.

Beetroot salad with fresh cheese

Roasted beetroot salad with fromage blanc (or quark), balsamic vinegar and herbs, fresh and light, inspired by Dutch traditions.

Spring rolls with smoked salmon and avocado

Fresh spring rolls without rice cake: salad leaves topped with smoked salmon, avocado and crunchy vegetables; served with reduced sugar-free soy sauce.

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Selected chefs

Ariana Terau

Ancestral-Maori-Keto

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

Mateo Rueda

Andean-Influenced

Roots and grill work combined with bright herb sauces and low-carb sides.

Arjun Mehta

Vedic-Keto

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

Daily Tip

Favor simple, unprocessed foods to better control hidden carbs and support stable ketosis.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

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

Leena Choi

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Developing tradition without breaking it

As a modern chef, I seek to adapt ancestral cuisine to today's realities, without distorting it. It’s a delicate balance between respect and relevance

Maya Khan

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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