Keto Power Plate (Printable)

A colorful keto platter featuring meats, cheeses, and fresh vegetables, arranged for visual appeal and balanced nutrition.

# 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 - 1/4 cup green olives
14 - 1/4 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 each sliced meat on a large serving platter in dense, organized clusters grouped by type for a visually appealing presentation.
02 - Position the assorted cheeses beside the meats, alternating colors and shapes to enhance contrast and visual interest.
03 - Fill the remaining spaces on the platter with the non-starchy vegetables, grouping similar items together for structure and balance.
04 - Scatter green and black olives evenly throughout the platter to add color accents and flavor.
05 - Lightly drizzle the vegetables with extra virgin olive oil and sprinkle freshly ground black pepper over the plate.
06 - Sprinkle chopped fresh parsley over the entire platter before serving.

# Expert Advice:

01 -
  • Zero cooking required—you're free to spend time with guests instead of being chained to the stove
  • It looks like restaurant-quality plating but comes together in 20 minutes, making you look effortlessly impressive
  • Every bite is different, letting everyone customize their experience with their favorite combinations
  • It's naturally keto and low-carb, so you can enjoy it guilt-free while everyone else does too
02 -
  • All your ingredients must be at room temperature or just slightly cool when you assemble—cold cheese and meat taste muted and lose their texture appeal. Take everything out of the fridge 15-20 minutes before arranging.
  • The single biggest mistake is overcrowding the platter. A board with breathing room looks expensive and elegant; one that's packed tight looks desperate. Embrace white space as part of your design.
  • Buy your meats and cheeses from actual butcher and cheese counters, not pre-packaged sections. The quality jump is noticeable and worth every penny when the entire dish depends on ingredient excellence.
03 -
  • Arrange your platter no more than 30 minutes before serving—meats and cheeses dry out if they sit too long, and vegetables lose their crispness. This isn't a dish you make hours ahead.
  • Serve with small plates and forks so people can actually eat this comfortably without using their hands unless they want to. A fork through prosciutto and cheddar is elegant.
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