Plant proteins and density

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

Featured recipes

Salmon in a herb and lemon crust

Grilled salmon fillets, topped with a crispy crust with herbs and lemon zest; dish rich in omega-3, low in carbohydrates.

⚡ 520 cal 🥚 44g 🧈 36g

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Eggplant mille-feuille with ricotta and sun-dried tomatoes

Layers of roasted eggplant alternated with a ricotta preparation with herbs and sun-dried tomatoes; tasty and low-carb vegetarian dish.

Beef Tartare with Avocado and Lime

A fresh and light tartare, perfect for raw food lovers. Tender beef is mixed with creamy avocado cubes and brightened with a touch of lime. This keto dish is ideal for a quick lunch or dinner.

Roast Pork with Mustard and Lemon

Tender roast pork flavored with Dijon mustard and lemon zest; a low-carb main dish, oven-baked.

Miso ginger white fish

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

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Selected chefs

Sara Melnik

Modern-Mediterranean

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

Elena Bianchi

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.

Tomasz Kowal

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

Daily Tip

Keto is an adaptable lifestyle; adjust it to stay enjoyable and sustainable.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Reduce sugar through aromatic complexity

When you build a rich, complex flavor from spices, the need for sugar naturally disappears. Richness comes from depth, not sweetness

Maya Khan

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Less starch, more balance

It's a Chinese paradox: that reducing rice creates a deeper balance than rice ever created

Wei Zhang

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The market as a naturally low-carb guide

When you go to the market, you find: tomatoes, fish, vegetables, herbs. And that’s it, naturally low-carb. The market is already teaching

Lucia Herrera

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Cold forges another relationship to satiety and energy

Growing up in a cold climate teaches ways of eating that are designed to last: proteins, fats, and meals that last for the body rather than quick sugars. A lesson in survival and comfort

Tomasz Kowal

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