Christmas on the Ketogenic Diet: Blog Roundup

Christmas

Christmas is just over a week away! As you know, when you have a child on the ketogenic diet, party and meal planning takes a little extra time. To help you prepare, we’ve compiled a list of blog posts with tips and recipe ideas for celebrating the holidays with a child on the ketogenic diet.

Do you know of any other useful blog posts or articles about celebrating the holidays on the ketogenic diet? Please let us know so that we can add it to the list! Also, please share your own tips for other parents in the comment section below.

We hope that your family has a very merry Christmas and happy holiday season!

Tips for Managing Your Child’s Ketogenic Diet over the Holidays (KetoConnect guest blogger)

KetoCal Christmas Recipe Ideas (KetoConnect)

A Keto Mom’s Tips for Managing the Holidays on the Ketogenic Diet (KetoConnect guest blogger)

Winter Holidays on the Ketogenic Diet (Epilepsy Foundation)

Holiday Baking (KetoCook)

Keto Gingerbread House & Gingerbread Men (KetoCook)

Although Hanukkah has already passed for 2015, we also have some tips and recipe ideas for families celebrating Hanukkah on the ketogenic diet in case you missed them.

KetoCal Christmas Recipe Ideas

Earlier this week we posted tips for celebrating the holidays with a child on the ketogenic diet. If you missed it, be sure to check it out! To go along with these tips, today we have some KetoCal recipes for making keto-friendly Christmas treats and Christmas morning breakfast ideas. If your family celebrates Hanukkah, be sure to check out our previous blog posts on celebrating Hanukkah with a child on the ketogenic diet and KetoCal Hanukkah Recipe Ideas.

As always, consult with your child’s health care provider to adjust these recipes to meet your child’s ketogenic ratio and calorie requirements.  The ketogenic diet for epilepsy should only be used under medical supervision.

Making cookies at christmas time

Favorite Christmas Treat Recipe Ideas:

KetoCal Christmas Cookies:

Make Christmas cookies using our KetoCal Almond Coconut Cookie recipe. These are your keto-version of basic “sugar” cookies (sans sugar of course). They are easy to make and a favorite around the office (people often describe them as tasting like shortbread cookies). You can make these cookies festive by adding carb-free food coloring to the batter before cooking. I like to divide the recipe in half and add red carb-free food coloring to one batch and green carb-free food coloring to the other. Another idea is to add red or green “sprinkles” to your cookies by mixing a small amount of carb-free food coloring into the Truvia before adding it on top of the cookies. You could also use small, Christmas-themed cookie cutters to make different shapes.

KetoCal Gingerbread Cookies

KetoCal Hot Chocolate

Our KetoCal Chocolate Smoothie Recipe can be used to make tasty hot chocolate by simply omitting the ice and serving it warm. This easy recipe uses 3 simple ingredients: KetoCal LQ Vanilla, unsweetened cocoa powder, and vegetable oil. Optional carb-free sweetener can be added to taste. We like to use KetoCal LQ Vanilla for this recipe but you could also use KetoCal LQ Unflavored with additional carb-free sweetener.

Other Christmas dessert ideas:

KetoCal Blackberry Crumble

KetoCal Crème Brulee

Christmas morning breakfast ideas:

KetoCal Cinnamon and Blueberry Toast

KetoCal Pancakes

KetoCal Chocolate Muffins

KetoCal Bacon & Cheese Muffins

KetoCal Blueberry Muffins

KetoCal Cheesy Ham Tart

KetoCal Cheesy Tomato Tart

 

Merry Christmas and happy holidays everyone!

-Mallory

KetoCal Hanukkah Recipes

Earlier this week we posted a guest blog with tips and recipe ideas for celebrating Hanukkah on the Ketogenic Diet. If you missed it, be sure to check it out! To go along with these tips and ideas, we have some KetoCal recipes for popular Hanukkah foods to share today. As always, consult with your child’s health care provider to adjust these recipes to meet your child’s ketogenic ratio and calorie requirements.

KetoCal Latkes with Sour Cream Topping:

latkeLatkes are potato pancakes often enjoyed during Hanukkah. These delicious keto latkes are made with low carb vegetables, zucchini and cauliflower, instead of potatoes.

Recipe makes two medium-sized latkes.

Ingredients:

  • 25 g Cauliflower, raw
  • 65 g Zucchini, with skin – raw
  • 1 g Garlic Paste
  • 16 g Egg (raw, mixed well)
  • 12 g Sour Cream – cultured (not low-fat)
  • 12 g Mayonnaise
  • 16 g Oil, Olive
  • 21 g KetoCal 3:1 Powder

Directions:

  1. Shred raw zucchini (I used a cheese grater), then measure (raw).
  2. Chop cauliflower florets, then measure (raw).
  3. Steam cauliflower a bit to soften, either on the stove or in the microwave. Briefly mash them with a fork or mini spatula.
  4. After measured, place shredded zucchini on a plate and sprinkle a small amount of salt on top. Allow to sit for a few minutes, then blot it with a paper towel (this removes excess water from the zucchini so that the latke batter is not too watery).
  5. Mix vegetables, egg, garlic paste, olive oil and KetoCal 3:1 powder in a bowl.
  6. Heat a pan with olive oil.
  7. Pour latke batter into pan, making two “pancakes”. Cook until brown on edges, then flip and brown on the other side. If some of the latke falls apart at the edges, just use your spatula to reshape it as it cooks.
  8. Remove from heat and place on a plate to cool, Do not place on a paper towel since this will remove some of the fat.
  9. To make the sour cream topping, mix the sour cream and mayonnaise together. Spoon the mixture onto the latkes.

Nutrition Information (for entire recipe; 2 latkes):

Calories: 445
Fat: 44.4 g
Protein: 6.8 g
Carbohydrate: 4.3 g
Ratio: 4:1

KetoCal Sufganiot:

donut1Recipe makes two mini doughnuts.

Sufganiot are jelly-filled doughnuts often enjoyed during Hanukkah. You can make a keto doughnut by preparing the KetoCal Pancake recipe and pouring the batter into a doughnut mold pan (thanks to our past guest blogger, Dana, for sharing her keto doughnut creation with us!).

Ingredients:

  • 26 g KetoCal 4:1 Powder
  • 8 g butter
  • 7 g cream, 40%
  • 4 g olive oil
  • 28 g eggs, raw, mixed well
  • 4 g (mL) water

Directions:

  1. Preheat oven to 375°F.
  2. Melt the butter.
  3. Stir in the egg, cream, oil, and optional carb-free sweetener into the butter and mix well.
  4. Mix the KetoCal 4:1 powder and water, and then add into the mixture.
  5. Spray a mini doughnut mold pan with oil.
  6. Pour batter into doughnut molds (depending on the size of your molds, it should make about 2-3 mini doughnuts)
  7. Cook for 20-25 minutes, until golden brown.

Optional: To add a jelly filling to your doughnuts, stir a small amount of prepared sugar-free, carb-free fruit-flavored gelatin to reach a jelly-like consistency, then spoon it into the middle of the doughnut. Note that the doughnut recipe is for a 4:1 ketogenic ratio. Adding carb-free, sugar-free gelatin will affect the ratio slightly, so work with your dietitian to balance the ratio with an additional source of fat if needed.

Nutrition Information (for entire recipe, not including optional “jelly”):

Calories: 341
Fat: 34.0 g
Protein: 7.5 g
Carbohydrate: 1.1 g
Ratio: 4:1

Gallery

Warm Keto Soups for Cold Days

Cold weather calls for warm soup! Try one of our tasty KetoCal® soup recipes. These recipes use KetoCal LQ Unflavored, which is unsweetened and perfect for making savory recipes. We made samples of these soup recipes for our office and everyone still raves about them. The crowd favorites were the Mock Baked Potato Soup and the Taco Soup.

Note- These recipes are for a 4:1 ketogenic ratio. We also have soup recipes for a 3:1 ketogenic ratio and the Modified AtkinsDiet. As always, consult with your health care provider to ensure recipes are appropriate.

KetoCal Mock Baked Potato Soup


 

KetoCal Taco Soup

Cream of taco soup

 

KetoCal Mushroom Soup

 

 

KetoCal Tomato Basil Soup

Tomato basil soup

 

 

KetoCal Green Pepper & Tomato Soup

Roasted Tomato Soup

 

 

 

 

 

 

-Mallory

 

Recipe: KetoCal Pumpkin Spice Shake

yogurt with spiced pumpkin puree

In case there was any doubt, the surplus of pumpkin-flavored foods confirms that it is officially fall. Like many, I look forward to pumpkin lattes, pumpkin cheesecakes, and anything else pumpkin all year long. I decided that we needed to come up with a pumpkin KetoCal recipe, so I set out to create one. I must say that this delicious KetoCal Pumpkin Spice Shake exceeded my expectations. I hope that your keto kids enjoy it as much as I did!

-Mallory

As always, consult with your health care provider to ensure that this recipe idea is appropriate for your child’s diet and calorie requirements. The instructions for preparing this recipe at a 4:1 and 3:1 ketogenic ratio are provided, along with the instructions for preparing this recipe for the Modified Atkins Diet. Be sure to use the appropriate version for your child. If your child is on a different ratio, your dietitian may be able to help you adjust it by changing the amount of oil used. Note that the nutrition values were calculated using KetoCalculator, so if you are in another country or using a different system, the recipe may need to be adjusted.

Ingredients:

4:1 Version:

  • 120 g Vanilla KetoCal 4:1 LQ (you could also use Unflavored KetoCal LQ but you may want to add a carbohydrate-free sweetener if you do)
  • 15 g pumpkin, canned, unsweetened
  • 1 g ground cinnamon or unsweetened pumpkin pie spice
  • 5 g canola oil

3:1 Version:

  • 120 g Vanilla KetoCal 4:1 LQ (you could also use Unflavored KetoCal LQ but you may want to add a carbohydrate-free sweetener if you do)
  • 15 g pumpkin, canned, unsweetened
  • 1 g ground cinnamon or unsweetened pumpkin pie spice

MAD Version:

  • 1/2 cup (120 mL) Vanilla KetoCal 4:1 LQ (you could also use Unflavored KetoCal LQ but you may want to add a carbohydrate-free sweetener if you do)
  • 1 tablespoon pumpkin, canned, unsweetened
  • 1/2 teaspoon ground cinnamon or unsweetened pumpkin pie spice

Directions:

  • Add ingredients to a blender and blend until smooth.
  • Once prepared, serve immediately or store in a refrigerator for up to 24 hours.

Serving ideas:

  • Blend with ice for a cold treat!
  • Serve warm for a comforting treat on a cold day!
  • Freeze into pumpkin spice popsicles or ice cream!

Nutrition Information:

4:1 Version:

Ratio: 4:1
Calories: 228
Fat: 22.8 g
Protein: 3.9 g
Carbohydrate: 1.8 g

3:1 and MAD Versions:

Ratio: 3.1:1
Calories: 183
Fat: 17.8 g
Protein: 3.9 g
Carbohydrate: 1.8 g