Holiday Recipes
If your child is on the ketogenic diet, the holidays can present a minefield of challenges in terms of avoiding tempting treats. Here are some options reprinted, with permission from the publisher, from by Deborah Snyder, DO.
Apple Egg Nog
Cream: 70 grams
Egg (XL): 32.8 grams
Apple juice: 12.8 grams
Canola oil: 3.8 grams
Liquid sweetener: 20 drops
Vanilla: 5 drops
Directions:
1. Mix egg whites and yolks together in a bowl, then measure out amount and cook in the microwave about 1 minute or until done.
2. Mix all in a blender.
Hints: Each sip is ketogenically balanced, so this meal would work if your child is sick and not very hungry. (My son, however, preferred muffins or cupcakes on sick days). This meal is also great for travel. Your child can drink it in the car without any major consequences if a drop is spilled or it is not 100% scraped (again, because every sip is ketogenically balanced). It can also be frozen and
eaten with a spoon for a special treat.
Apple Caramel Cookies with Milk
Apple: 4.3 grams
Butter: 9.4 grams
Hillshire Farms XL egg: 10 grams
Nasoya tofu: 11.7 grams
Bickford caramel flavoring: 5 drops
Cream: 10 grams
Directions:
1. Peel, dice and measure the apples.
2. Mix the egg yolk and white together and measure.
3. Mix all the ingredients together, divide in two and bake in a muffin pan sprayed with Pam at 350 degrees for 20 minutes or until browned.
4. Let the cookies sit in the muffin pan to cool to allow the butter to soak back in.
These desserts would not normally be served as extras, but rather as the meal itself on special occasions.
Cheesecake with Strawberries (or Blueberries)
Philadelphia cream cheese: 32 grams
Breakstone sour cream: 12 grams
Eggbeaters: 20 grams
Cream for cheesecake: 20 grams
Cream for topping: 20 grams
Butter: 5.5 grams
Strawberries: 14 grams (or 7 grams blueberries)
Liquid sweetener: 40 drops
Directions:
1. Spray a small Pyrex bowl with Pam.
2. Measure all ingredients in a microwave-safe bowl, then microwave for about 1 minute or until all ingredients are melted.
3. You can chop up the fruit and mix it in also, or hold for the topping.
4. Remove from microwave and mix together with a spatula,then pour into the Pyrex bowl.
5. Bake uncovered at 350 degrees for about 30 minutes, or until browned.
6. Once cooled, whip the cream and a few drops of sweetener and place on top (and fruit if not put inside).
7. You can also drip a small teaspoon of Walden farms Chocolate Syrup on top to make it extra fancy. If not using the chocolate syrup, you could add 5 drops of vanilla to the recipe instead.
Hints: This is a great recipe to mass-produce. I find it very good for parties, holidays and sick days. You can make a swirl by adding a few drops of food coloring to the cheesecake after you transfer it to the Pyrex bowl: then swirl the food coloring around. You can also color the entire cheesecake or just the whipped cream to match the colors used for each holiday. The cheesecake freezes well; just leave out in the fridge the night before needed or defrost in the microwave.
Pumpkin Pie
Favorite canned pumpkin: 80 grams
Cream: 60 grams
Butter: 12.3 grams
Liquid sweetener: 30 drops
Vanilla: 5 drops
Cinnamon: small pinch
Directions:
1. Whip all of the cream. Use40 grams of the whipped cream in the pumpkin pie and 20 grams for the topping.
2. Combine the 40 grams of whipped cream along with the other ingredients in a mixing bowl and whip together.
3. Pour the mixture in a small Pyrex dish sprayed with Pam.
4. Fill a shallow baking pan with about 1/4 inch of water and place the Pyrex dish on top of it. Bake at 350 degrees for about 30 minutes, or until edges start to brown.
5. Once cooled, top with the remaining whipped cream.Note: This is a very large portion. You may even consider using only half the serving and using the remaining calories for turkey and green beans, or another favorite.(Pumpkin pie recipe adapted from A Family’s Guide to the Ketogenic Diet Handbook from Children’s Hospital, Pittsburgh, PA)
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