Keto Power Plate (Printable)

A nutrient-packed platter featuring cured meats, rich cheeses, and fresh vegetables with bold, fresh flavors.

# What You'll 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

# Directions:

01 - Place all sliced meats in dense, organized clusters on a large serving platter, grouping each type together for optimal visual appeal.
02 - Set the cheese selections in tight groupings adjacent to the meats, alternating colors and shapes to create contrast.
03 - Fill the remaining spaces with the non-starchy vegetables, clustering similar items together to provide structure and balance.
04 - Distribute green and black olives throughout the platter to add bursts of color and flavor.
05 - Lightly drizzle olive oil over the vegetables and season with freshly ground black pepper according to taste.
06 - Finish by sprinkling chopped fresh parsley over the platter just before serving.

# Expert Advice:

01 -
  • No cooking required—just twenty minutes of beautiful, intentional assembly that feels elegant enough for guests but simple enough for a weeknight.
  • Every bite is nutrient-dense and satisfying, designed to keep you satisfied without the blood sugar crashes that come with carbs.
  • It's endlessly adaptable; you can swap proteins and cheeses based on what's available, what you're craving, or what your guests prefer.
02 -
  • Don't slice or prepare anything more than an hour before serving; vegetables start to oxidize and cheeses dry out. I've learned this the hard way, creating beautiful platters that looked sad by serving time.
  • Buy your meats and cheeses from a butcher or good deli counter, not pre-packaged when possible. The flavor difference is why people say 'wow' instead of just 'nice.'
03 -
  • Always taste your olive oil before using it; a harsh or rancid oil will undermine the entire platter. The oil should taste pleasant on its own.
  • Keep your platter slightly cool before serving if you have space in the refrigerator; cold meats and cheeses maintain their texture better and taste fresher longer.
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