Keto Power Plate (Print View)

A vibrant keto platter featuring meats, hard cheeses, and crisp non-starchy vegetables arranged artfully.

# Components:

→ Meats

01 - 4.23 oz sliced roast beef
02 - 4.23 oz sliced smoked turkey
03 - 4.23 oz prosciutto
04 - 3.53 oz sliced salami

→ Cheeses

05 - 3.53 oz aged cheddar, cubed
06 - 3.53 oz Gruyère, sliced
07 - 3.53 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 tablespoons fresh parsley, chopped
16 - 2 tablespoons extra virgin olive oil
17 - Freshly ground black pepper, to taste

# Directions:

01 - Arrange all meats in dense, organized clusters on a large serving platter, grouping them by type to enhance visual appeal.
02 - Place the cheeses in tight groupings beside the meats, alternating colors and shapes to create contrast.
03 - Fill the remaining spaces with non-starchy vegetables, clustering similar items together to maintain structure.
04 - Distribute green and black olives evenly throughout the platter for bursts of color and flavor.
05 - Lightly drizzle the vegetables with extra virgin olive oil and sprinkle freshly ground black pepper to taste.
06 - Garnish the platter with chopped fresh parsley just before serving.

# Expert Advice:

01 -
  • It's a conversation starter—the visual drama of a well-arranged platter makes people linger and connect over food rather than rush through a meal.
  • Zero cooking required means you can create something restaurant-worthy while staying present with your guests instead of being trapped in the kitchen.
  • It naturally satisfies both cravings and nutrition, delivering premium protein and fats that keep you genuinely full for hours afterward.
02 -
  • Temperature matters more than you'd think—let everything sit at room temperature for 15 minutes before serving. Cold cheese loses its complexity, and room-temperature meats taste more flavorful and tender.
  • Timing your assembly is crucial if serving within the next hour. If you prepare it too far in advance, vegetables will weep and the meats will dry out. Assemble no more than 45 minutes before guests arrive.
  • The secret weapon is variety in texture—soft cheese against crisp vegetables, chewy cured meat against crunchy radish. Every bite should surprise your mouth slightly.
03 -
  • Buy meats and cheeses from the deli counter, not pre-packaged. The difference in quality and flavor is absolutely worth the few extra minutes of conversation with the deli person.
  • Arrange your platter on a chilled surface or board if you have time—it keeps meats and cheeses from sweating and deteriorating before guests arrive.
  • The secret to making this feel fancy without effort is negative space. Don't overcrowd the platter. White space is just as important as the food itself.
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