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:
Recipe makes two medium-sized latkes.
- 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
- Shred raw zucchini (I used a cheese grater), then measure (raw).
- Chop cauliflower florets, then measure (raw).
- Steam cauliflower a bit to soften, either on the stove or in the microwave. Briefly mash them with a fork or mini spatula.
- 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).
- Mix vegetables, egg, garlic paste, olive oil and KetoCal 3:1 powder in a bowl.
- Heat a pan with olive oil.
- 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.
- 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.
- 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):
Fat: 44.4 g
Protein: 6.8 g
Carbohydrate: 4.3 g
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!).
- 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
- Preheat oven to 375°F.
- Melt the butter.
- Stir in the egg, cream, oil, and optional carb-free sweetener into the butter and mix well.
- Mix the KetoCal 4:1 powder and water, and then add into the mixture.
- Spray a mini doughnut mold pan with oil.
- Pour batter into doughnut molds (depending on the size of your molds, it should make about 2-3 mini doughnuts)
- 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”):
Fat: 34.0 g
Protein: 7.5 g
Carbohydrate: 1.1 g