Hi, I’m Chef Nira Bloom, the recipe developer and plant-based keto guide behind Vegan & Keto Kitchen.So I started experimenting.
I tested, failed, tweaked, and tried again until I learned how to make vegan keto food that actually tastes good. Not “good for keto” good. Real good. The kind of food you look forward to eating, not the kind you tolerate because it fits your macros.
Now, through Vegan & Keto Kitchen, I share the recipes I wish I’d had when I started: simple breakfasts, cozy dinners, easy snacks, sugar-free desserts, and meal-prep ideas made with real ingredients.
Why Vegan Keto?
Because plants and keto don’t have to be enemies.
With the right ingredients — like tofu, tempeh, nuts, seeds, avocado, coconut, leafy greens, and low-carb veggies — you can build meals that are filling, flavorful, and low in carbs. You don’t need bland salads every day. You don’t need impossible ingredients. And you don’t need to feel like you’re missing out.
What You’ll Find Here
- Easy vegan keto breakfasts
- Low-carb plant-based dinners
- Keto-friendly snacks and fat bombs
- Sugar-free vegan desserts
- Meal prep ideas and shopping tips
- Ingredient guides and simple swaps
- Recipes with clear instructions and macros when possible
My Promise to You
Every recipe I share is tested in my own kitchen. I keep things practical, approachable, and honest. That means:
- No complicated chef techniques
- No shame around food
- No weird ingredients just to look fancy
- Clear steps you can actually follow
- Flavor first, always
A Few Fun Facts
- Favorite ingredient: avocado
- Always in my pantry: coconut milk, almond flour, nutritional yeast
- Guilty pleasure: 90% dark chocolate
- Drink of choice: herbal tea
- Kitchen rule: taste as you go
Let’s Connect
Whether you’re vegan, keto, or just curious about eating more plants with fewer carbs, you’re welcome here. Try a recipe, leave a comment, and tell me what you’d like to see next.
Thanks for stopping by Vegan & Keto Kitchen.
— Chef Nira Bloom