Cooking Class: Keto French Fare

1 review

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cozymeal chef zenaidy in the bay area venue | Classpop Shot

If you enjoy classic French cuisine, but are looking for keto-friendly recipes, this is a class designed just for you! Join Chef Zenaidy to prepare beautifully aromatic and flavorsome French dishes. You will feel transported to the heart of Paris as you create your succulent French dishes with a keto touch. Quiche Lorraine is all about fresh ingredients, and the keto-friendly beef stroganoff you'll create from scratch is downright heavenly. For dessert, prepare a luscious chocolate mousse made with 80% cacao. A truly divine French meal!

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Quiche Lorraine With fresh vegetables and almond flour

Beef Stroganoff With heavy whipping cream, fresh herbs and mushrooms

Chocolate Mousse Made with 80% cacao

Minimum Guests 1
Maximum Guests 6
Event Duration 3 hours
Activity Level
Activity Level
LabelsCouples, Healthy, Gluten Free, Date Night
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Outside Reviews for Chef Zenaidy

Carolyn O.

23 Mar 2020

I had a wonderful time at Chef Zenaidy's keto baking class! She has a wealth of knowledge on cooking low carb and keto and everything we made was delicious. She also provided some very helpful tips for getting the right flavor and texture from almond bread, which I have struggled with in the past. Can't recommend her enough and am looking forward to trying some of her other cooking classes.

$ 125 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Zenaidy

New chef

1 review

Chef Zenaidy’s love of world travel is reflected in the unique ingredients and varied culinary styles represented in her recipes. She began cooking at age eleven in her native Brazil, eventually coming to live on three separate continents as she developed her skills while preparing a broad range of cuisines. Chef Zenaidy's true passion lies in teaching others how to create her personal interpretations of Italian and Brazilian food.

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