Keto cooking means keeping net carbohydrates under roughly 20–50g a day, so meals are built from protein, fat and low-carb vegetables. Eggs, cheese, chicken, fish, avocado, leafy greens, courgette, broccoli and cauliflower cover almost everything.
Restricting carbohydrate pushes the body toward using fat for fuel. Practically, that means the carb budget goes on vegetables rather than grains, and fat does the work that starch usually does in making a meal filling.
Leafy greens, courgette, broccoli, cauliflower, asparagus, peppers, mushrooms and green beans. Avoid potatoes, corn, peas and most root vegetables.
Most people aim for 5–15g net carbs per meal to stay within a 20–50g daily target.
Yes — set the dietary preference to keto and every generated recipe shows carbs per serving alongside the other macros.
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