Keto Power Plate (Printable)

Nutrient-packed platter featuring premium meats, aged cheeses, and crisp non-starchy vegetables.

# 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 - 0.25 cup green olives
14 - 0.25 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 - Arrange all sliced meats in dense, organized clusters on a large serving platter, grouping by type to enhance visual appeal.
02 - Place the cheeses in tight clusters beside the meats, alternating colors and shapes for contrast.
03 - Fill remaining spaces with non-starchy vegetables, grouping similar items together to create structure.
04 - Scatter green and black olives throughout the platter to add pops of color and flavor.
05 - Lightly drizzle the vegetables with extra virgin olive oil and sprinkle freshly ground black pepper to taste.
06 - Finish by garnishing with chopped fresh parsley before serving.

# Expert Suggestions:

01 -
  • Zero cooking required—your kitchen stays cool and your stress level even cooler, especially on hot days or when you're short on time
  • Every bite delivers serious satisfaction with premium meats, creamy cheeses, and crisp vegetables that make your body thank you
  • The visual drama of this platter means you're already impressing guests before anyone takes a single bite
  • It fits perfectly into keto and low-carb lifestyles without ever feeling like you're missing out
02 -
  • Temperature matters more than you think—pull meats and cheeses out of the fridge twenty minutes before serving so the flavors wake up and soften slightly. Cold cheese doesn't taste like much of anything.
  • Quality beats quantity every single time. One really good salami beats three mediocre ones. A sharp aged cheddar matters more than trying to fill every inch with something cheap.
  • Arrangement takes longer than you'd expect, but it's where the magic happens. Plan for at least ten minutes of thoughtful placement—this is meditation, not a chore.
  • Olives absorb flavors from whatever touches them, so if you're making this ahead, keep the olives separate and add them right before serving.
03 -
  • Invest in a good deli counter relationship—ask your butcher to slice things thin, ask your cheese monger for recommendations that complement each other, and don't be shy about tasting before you commit. Good people behind counters love when customers actually care about quality.
  • Keep your platter slightly cool by sitting it on ice (hidden under the board with a thin layer between) for an hour before serving—this keeps cheeses from getting too soft and meats fresh.
  • The olive oil and pepper step isn't optional—it's what catches light, creates visual texture, and gives the vegetables a subtle richness that makes people wonder what you did to make them taste so good.
  • This platter is your template, not your prison. Use it as a starting point to play with your favorite meats, cheeses, and vegetables. The principles matter more than the specific ingredients.
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