A cooking magazine that happens to be low-carb

Ketolife exists because most low-carb writing is about macros and almost none of it is about cooking. You can find a thousand articles telling you how many grams of carbohydrate are in a courgette. You will find far fewer explaining why your courgette ribbons made the sauce watery, or why the mushrooms went grey.

So this is a cooking site. The nutritional side of eating this way is well covered elsewhere, often by people better qualified than us. What we can do is tell you how to get a good dinner on the table.

How a recipe gets here

Everything published has been cooked in a domestic kitchen, on a normal hob, at least twice. The second cook is the important one: it is where you find out that the timing was optimistic, that the pan was too small, or that the thing tastes flat without acid at the end.

When something went wrong the first time, we say so and we say what fixed it. A recipe that only works if you already know how to cook it is not much use to the person reading it.

What we will not do

• Make medical claims. We are cooks, not clinicians. You will not find promises here about what this way of eating will do to your body, because we are not qualified to make them. If you are managing a health condition or taking medication, that conversation belongs with your doctor.
• Invent numbers. No made-up statistics, no fabricated study citations, no precise-sounding figures we cannot stand behind.
• Pretend a substitute is the original. Cauliflower rice is not rice. Almond-flour flatbread is not bread. Both are good food. Treating them as their own thing produces better cooking than treating them as impressions.
• Sell you a specialist ingredient you do not need. Three things in a low-carb pantry are genuinely worth a special trip. The rest is in an ordinary supermarket.

Our sister site

Ketolife shares its photography library, and nothing else, with indianketo.com — a site about low-carb Indian cooking specifically. Different brief, different kitchen, separate editorial.

Corrections

If something here is wrong — a timing, a temperature, a claim that overreaches — tell us and we will change the page. Use the contact page.