Keto Power Plate (Printable version)

A colorful, nutrient-packed platter with assorted meats, cheeses, and fresh vegetables arranged for maximum appeal.

# What you need:

→ Meats

01 - 4.2 oz sliced roast beef
02 - 4.2 oz sliced smoked turkey
03 - 4.2 oz prosciutto
04 - 3.5 oz sliced salami

→ Cheeses

05 - 3.5 oz aged cheddar, cubed
06 - 3.5 oz Gruyère, sliced
07 - 3.5 oz Manchego, sliced

→ Non-Starchy Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, sliced
10 - 1 cup radishes, sliced
11 - 1 cup baby bell peppers, sliced
12 - 1 cup celery sticks

→ Garnishes & Extras

13 - 0.25 cup green olives
14 - 0.25 cup black olives
15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp extra virgin olive oil
17 - Freshly ground black pepper, to taste

# How to Make It:

01 - Place all meats in dense, organized clusters on a large serving platter, grouping each type for visual appeal.
02 - Set the cheeses beside the meats in tight groupings, alternating colors and shapes to create contrast.
03 - Fill the remaining spaces with non-starchy vegetables, clustering similar items together for a structured presentation.
04 - Distribute green and black olives throughout the platter to add vibrant color and flavor bursts.
05 - Lightly drizzle vegetables with extra virgin olive oil and season with freshly ground black pepper.
06 - Sprinkle chopped parsley over the platter as a fresh garnish before serving.

# Expert Advice:

01 -
  • It requires zero cooking but feels restaurant-quality impressive, which means you can entertain without stress
  • Every element is naturally keto-friendly, so you stay in ketosis while eating something that doesn't feel restrictive
  • The visual appeal does half the work for you—people are drawn to platters like this, and they'll keep coming back for more
02 -
  • Temperature control is everything—arrange your platter no more than 30 minutes before serving. Cold meats taste better and look more appetizing. If your kitchen is warm, work with chilled hands or chill the meats between the butcher paper and a bowl of ice.
  • Don't slice or cut your vegetables more than an hour ahead. The moment vegetables are cut, they begin to oxidize and lose their crisp appearance. This is the one area where last-minute prep actually matters.
03 -
  • Buy your meats and cheeses from a quality butcher or deli counter rather than pre-packaged versions. The flavor difference is remarkable, and the staff can slice everything to your exact specifications.
  • The secret to a platter that looks high-end is leaving negative space—don't try to fill every inch. The gaps between ingredients make everything look more intentional and allow each component to shine.
Return