Simple, low-effort ribeye: dry-brined in the fridge, then reverse-seared. You get a crispy crust, buttery, reddish interior, zero carbs, and maximum flavor from minimal ingredients. With a final knob of butter, the fat-to-protein ratio exceeds 1.5:1.

Ingredients

• 1 ribeye steak, 1.5 inches thick

• Salt and freshly ground black pepper

• 2 tbsp avocado oil

• Butter (or herbed compound butter), for serving

Instructions

1. Fridge “Dry-Age”

   • Pat the steak very dry with paper towels.

Frepe is the classic French crepe stripped down to keto essentials: eggs and butter only, blended into a smooth, fully emulsified batter. The result is a flexible, crepe-like sheet with a fat-to-protein ratio of about 3:1—a convenient, versatile, delicious keto staple. Use them as wraps, noodle substitutes, or a high‑fat side.

Ingredients (Makes ~ 9-10 frepes)

• 12 large eggs
• 8 oz (1 cup / 227 g) salted butter

(If using unsalted butter, add ½–1 tsp salt to taste.)

A smooth, herb-infused chicken terrine with a 2:1 fat-to-protein ratio. Fresh basil and rosemary add aroma and help limit oxidation. The chicken itself works as a natural emulsifier, creating a silky texture that supports digestion and delivers balanced, keto-friendly calories. A reliable staple that covers your macros and keeps your gut happy.

Ingredients

• 1.2 lb lean ground chicken

• 1 cup fat (butter, olive oil, high-oleic sunflower oil, or a mix)

This keto egg roll dish takes inspiration from the Japanese tamagoyaki. The eggs are cooked gently in thin layers, creating a tender, soft texture that’s easy to digest. Light seasoning, cream, and herbs add depth without heaviness, making it a simple yet refined ketogenic dish suitable for breakfast or a savory snack.

Ingredients

• 4 large eggs
• 1 tbsp heavy cream
• 1 tbsp (wine or apple cider) vinegar
• 1 tsp of salt
• 1 tsp soy sauce (optional)
• Olive oil for the pan
• Fresh herbs: scallions, parsley and/or cilantro
• Spices (optional): black pepper, spicy pepper flakes

Instructions

1. Mix Eggs: Beat the eggs gently (don’t foam). Stir in heavy cream, soy sauce, vinegar, salt and fresh herbs