Low-Carb / Keto
Cut the starches and sugars, let fat carry the calories.
Our macro split (share of calories)
- 23%
- Protein
- 72%
- Fat
- 5%
- Carbs
We lock Carbs so the engine holds that target while it adjusts the rest.
What it is
Low-carb and ketogenic eating limit the carbohydrates you eat so your body leans on fat for fuel instead of glucose. A true ketogenic intake is usually under about 50 grams of carbs a day, and often under 20 grams, which is low enough that the liver starts producing ketones from fat.
People reach for this approach for steadier energy without the spikes and crashes of a high-carb meal, for appetite control because fat and protein are filling, and for blood-sugar stability. It is popular with anyone managing cravings or insulin response.
How Salt & Temper interprets it
When you pick Low-Carb / Keto, we reshape your recipe to roughly 23 percent of calories from protein, 72 percent from fat, and 5 percent from carbohydrates, at your recipe's current calorie level.
We anchor (lock) carbohydrates so they stay low while the engine adjusts the rest. Carbs are the non-negotiable here, so we hold that target and dial fat and protein around it.
How we re-engineer your recipe
We strip the starches and added sugars (rice, pasta, bread, potato, flour, sugar, and honey) and replace those calories with fats and non-starchy vegetables.
Typical swaps: cauliflower rice for white rice, almond flour for wheat flour, and added olive oil, butter, cheese, or avocado to carry the fat.
The goal is to keep net carbs minimal while the dish stays satisfying and coherent.
Good to know
- The first week or two of very low carb can come with an adjustment period as your body adapts.
- Keto is not the same as high protein. Too much protein can blunt ketosis, which is why fat, not protein, carries most of the calories here.
Macros are estimates for general information only, not medical or dietary advice.