Low-carb is not keto, and treating them the same is why so many converted recipes come out joyless. Low-carb targets roughly 30g net carbs per serving rather than 10, which means you can keep a modest amount of beans, whole grains, or fruit where they are integral to the dish instead of stripping them out. RecipeFix makes the cut where it counts and leaves the rest alone.
Convert a Recipe to Low-Carb →
Keto targets under about 10g net carbs per serving and is strict enough that most baked goods need rebuilding from almond or coconut flour. Low-carb targets under about 30g and is far more forgiving: a few beans in a chili, a little honey in a dressing, or a small portion of whole grains can stay. If you are eating this way for weight or blood-sugar reasons rather than for ketosis, low-carb usually gives a much better result with far less substitution.
Most of a recipe's carbs sit in four places: the starch, the flour, the sugar, and the sauce. Pasta becomes zucchini noodles, shirataki, or a legume pasta depending on the dish. Rice becomes cauliflower rice. Potato becomes turnip, celeriac, or radish. Wheat flour becomes almond flour, and sugar becomes erythritol or monk fruit. RecipeFix picks based on what the dish needs rather than applying one blanket swap.
People swap the pasta and wonder why the numbers do not land. It is almost always the sauce. BBQ sauce, ketchup, teriyaki, and sweet chili often carry 10 to 15g of sugar per serving, marinades are usually sweetened, stock cubes frequently contain maltodextrin, and cured meats are often sugar-cured. Those get flagged and replaced.
Cook Mode walks you through the converted recipe with per-step ingredient lists and timers. It matters here because low-carb substitutes behave differently: vegetable noodles release water, and erythritol will not brown, so the steps say what to watch for instead of leaving you guessing.
It gives you an estimated net-carb figure per serving so you can sanity-check the result, it only changes what actually carries carbs, and it is honest when a swap changes the texture of a dish rather than claiming a cauliflower crust tastes like bread.
Keto targets under roughly 10g net carbs per serving and aims to induce ketosis. Low-carb targets under about 30g and is a general reduction. Low-carb allows small amounts of beans, whole grains, and fruit where keto does not, which usually means fewer substitutions and a closer result to the original dish.
Replace the main starch (pasta, rice, potato, bread), swap refined sugar for a sugar substitute, check the sauces and marinades for added sugar, and increase fat or protein slightly to keep the meal satisfying. Leave everything else alone.
Most definitions put it between 50 and 130g of carbs per day, which works out to roughly 20 to 40g per meal. RecipeFix targets under about 30g net carbs per serving, which fits nearly all of them.
Total carbohydrates minus fiber, and in some counts minus sugar alcohols. Fiber is not digested the same way, so it is generally excluded when counting carbs for low-carb or keto eating.
It shows an estimated per-serving figure including net carbs when a low-carb or keto profile is active. It is an estimate from ingredient analysis rather than lab data, so treat it as a guide rather than a medical number.
How to Make Any Recipe Low-Carb · Keto Recipe Converter · How to Make Any Recipe Keto · Pasta substitutes · Sugar substitutes · Mediterranean Keto Recipes
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