Wok-fired classics, dim sum favorites, and rich braises — reinvented keto. Real Chinese technique, from Sichuan heat to Cantonese finesse, without the rice and sugar crash.
More than a cookbook, it’s a journey through China. Every chapter opens at one of its great places, from Hong Kong’s Victoria Harbour to the classical gardens of Suzhou and the towering stone pillars of Zhangjiajie, with the history and traditions that shaped the food. Then you cook it, the keto way.
Read every chapter’s story online →Five-spice cauliflower congee, silken egg custard with ginger, scallion and sesame egg crepes.
Steamed pork siu mai, lettuce cup san choy bao, edamame dumplings in broth.
Hot & sour soup, Mongolian lamb hot pot, wonton-style soup.
Cauliflower fried rice, shirataki beef chow fun, konjac dan dan noodles.
Kung pao chicken, mapo tofu, red-braised pork belly, twice-cooked pork.
Keto hoisin sauce, chili oil, ginger-scallion oil, black bean garlic sauce.
This isn’t just a recipe and a photo. Every full recipe is built the same thorough way.
Know exactly how long before you start — no surprises halfway through dinner.
Mild, medium, or bold — marked upfront so you know what you’re getting into.
Flagged whenever a recipe fits a heart-conscious way of eating.
See at a glance which recipes flex meatless with a simple swap.
Real technique notes — the small things that actually change the result.
Built-in ingredient substitutions so you’re never stuck without one item.
What separates a good result from a great one, spelled out plainly.
Calories, fat, protein, total and net carbs — for every full recipe.
Allergy-friendly and pantry-flexible swaps noted right in the ingredient list.
Breakfast & Morning Plates — smooth, glossy
Dim Sum & Small Plates — light broth, delicate dumplings
Soups & Hot Pots — tofu, mushroom, scallion
Noodles & Rice Alternatives — wok-fired, scallion
Mains & Braises — peanuts, dried chili, Sichuan peppercorn
Mains & Braises — silken tofu, ground pork, chili oil
Mains & Braises — caramelized soy glaze
Sauces & Condiments — chili flakes, Sichuan peppercorn
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Every recipe starts as the real, traditional dish, then gets rebuilt keto — not the other way around.
Nutrition is calculated from each recipe's ingredients and amounts. Treat it as a close estimate: brands and portion sizes vary, so check your labels if you're tracking closely.
Yes — use the BOGO or full-series bundle above to mix and match any cuisines.
Send us your receipt through the Claim Your FREE Cookbooks form and tell us which cookbook you'd like. We'll verify your purchase and email it to you.
80+ recipes. Real Chinese cuisine, keto-rebuilt without losing what makes it worth cooking.
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