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(Keto Carbs) 6g





This warm autumn salad is a wonderful dish for chilly evenings with a mix of typical autumn flavours: pumpkin, mushrooms and nuts. It also makes a delicious lunch and it’s especially great if you have guests. It looks amazing, tastes amazing and… it takes just 20 minutes to prepare – or much less, if you prepare the roast pumpkin in advance (note: if you do, don’t forget to heat the pumpkin before serving; it needs to be warm for full effect and flavour).   

Tip: have some keto bread with a dip on the side! 

If you’re looking to add a little extra fat to this dish to meet your macros, we heartily recommend making a keto Farmers Bread with our Go-Keto Bread Mix and serving it alongside the salad, with a little bowl of mayonnaise enriched with some Go-Keto MCT Oil Shape. Dip in and enjoy your delicious guilt-free treat – a slice of the bread contains just 1g of carbs! 

Mushrooms and keto 

Although autumn is the season for all sorts of delicious mushrooms, we still recommend that you use simple button mushrooms for this recipe, unless you skip entree and dessert and just stick to the salad. The reason is simple: button mushrooms are far lower in carbs than most other types of mushrooms, like oyster mushrooms, chanterelles, porcini or shii-take. None of them are downright unsuitable for keto though – it all comes down to portion size and meal planning! 

Serves: 2


  • 250g tenderloin steak 
  • 100g mixed salad leaves 
  • 40g red onion in thin rings 
  • 200g button musrooms, sliced 
  • 40g pecan nuts, chopped in rough chunks 
  • 100g mangetouts 
  • 16ml red wine vinegar 
  • 100g pumpkin dices 
  • 40ml olive oil / 
  • Salt and Pepper 
  • Chopped parsley 
For the dip sauce (not included in the macros) 
  • 1 tbs Go-Keto MCT Oil Shape
  • 3 tbs of sugar free mayonnaise 
  • 1 tbs crème fraiche  
  • Salt and pepper 
  • A pinch of ground cumin


  1. Heat the oven at 200 oC and roast the pumpkin dices on a tray with a spoonful of oil and salt and pepper for about 15 minutes or until tender.  
  2. Rub the tenderloin with salt and pepper, heat 2 tbs of oil in a frying pan and fry the meat at high heat for about 5-6 minutes until medium-rare (or longer or shorter to taste), turning it every minute or so. When the meat is done, put it on a plate and cover it with foil to rest.  
  3. Keeping the heat high, add the rest of the oil and the onion.  
  4. Stir-fry for 2-3 mins, then add the mushrooms and the mangetout.  
  5. Stir-fry for 5 minutes more, then add the vinegar, stir well, lower the heat and let simmer for a minute or so. Remove the pan from the heat.  
  6. Arrange the salad on two large plates: first add the pumpkin cubes, then the salad leaves and finally the mushroom and vegetable mix, making sure to use all the moisture from the pan.
  7. Prepare the dip sauce by mixing together the ingredients in a bowl. Slice the Go-Keto Bread Mix.
  8. Cut the meat in thin slices and arrange on top of the salad. Sprinkle with the pecan nuts and parsley and serve warm, with the dip sauce and Go-Keto Bread Mix on the side.