KetoCal 4:1 Recipes - Classical" Ketogenic Diet
3:1 Ratio
IMPORTANT: Please consult with your health care professional to determine if these recipes are appropriate for your prescribed medical nutrition therapy.
| Crackers: | |
| Desserts: | |
| Muffins: | |
| Pancakes & Toast: | |
| Pizzas, Wraps & Savory Tarts: | |
| Sauces: | |
| Smoothies & Shakes: | |
| Soups: | |
| Vegetable Dishes: |
KetoCal Blueberry Smoothie (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients:
200 g Ketocal 4:1 LQ (Vanilla or Unflavored)
26 g frozen blueberries
Optional: carbohydrate-free sweetener to taste, ice
cubes
Directions:
1. Place the Ketocal LQ, blueberries, and optional sweetener and ice cubes into a blender
2. Blend for approximately 1 minute (or until the mixture is smooth)
Nutrition Information (for entire recipe):
Calories: 308
Fat: 29.8 g
Protein: 6.3 g
Carbohydrate: 3.7 g
Ratio: 3:1
KetoCal Raspberry Smoothie (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
200 g Ketocal 4:1 LQ
(Vanilla or Unflavored)
40 g fresh/raw
raspberries, unsweetened
Optional:
Carbohydrate-free sweetener to taste
Ice cubes
Directions:
1. Place the Ketocal LQ, raspberries, optional carb-free sweetener and ice cubes into a blender
2. Blend for approximately 1 minute (or until the mixture is smooth)
Nutrition Information (for entire recipe):
Calories: 309
Fat: 29.9 g
Protein: 6.7 g
Carbohydrate: 3.4 g
Ratio: 3:1
KetoCal Strawberry Smoothie (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
200 g Ketocal 4:1 LQ
(Vanilla or Unflavored)
34 g frozen strawberries
Optional:
Carbohydrate-free sweetener to taste
Ice cubes
Directions:
1. Place the Ketocal LQ, strawberries, and optional sweetener and ice cubes into a blender
2. Blend for approximately 1 minute (or until the mixture is smooth)
Nutrition Information (for entire recipe):
Calories: 307
Fat: 29.7 g
Protein: 6.3 g
Carbohydrate: 3.6 g
Ratio: 3:1
KetoCal Chocolate Smoothie (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under close
medical supervision. Always check with your health care professional to ensure
that a recipe is appropriate.
Ingredients
200 g Ketocal 4:1 LQ
(Vanilla or Unflavored)
4 g cocoa, unsweetened
Optional:
Carbohydrate-free sweetener to taste
Ice cubes
Directions:
1. Place the KetoCal LQ, cocoa powder, and optional sweetener and ice cubes into a blender
2. Blend for approximately 1 minute (or until the mixture is smooth)
Nutrition Information (for entire recipe):
Calories: 309
Fat: 30.0 g
Protein: 7.0 g
Carbohydrate: 2.8 g
Ratio: 3:1
KetoCal Pumpkin Spice Shake (4:1)
This recipe is for patients following a 3:1 ketogenic diet. The ketogenic diet should only be used under close medical supervision. Always check with your health care professional to ensure that a recipe is appropriate.
Ingredients:
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
Directions:
1. Add ingredients to a blender and blend until smooth.
2. 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 (for entire recipe):
Calories: 183
Fat: 17.8 g
Protein: 3.9 g
Carbohydrate: 1.8 g
Ratio: 3:1:1
KetoCal Green Pepper and Tomato Soup (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
60 g Ketocal LQ Unflavored
2 g garlic puree
8 g olive oil
29 g peppers, green, raw
2 g instant chicken
bouillon granules
2 g tomato puree
40 g canned tomatoes, diced
Directions:
1. Place peppers, garlic, tomato puree and oil into a pan and sweat for 4 minutes
2. Dissolve the stock cube in 70 g (mL) of hot water
3. Add the stock and canned tomatoes to the vegetables and simmer for 10 minutes
4. Add the Ketocal LQ Unflavored to the soup and heat for a further 1 minute
5. Blend soup using a blender until smooth
Nutrition Information (for entire recipe):
Calories: 186
Fat: 17.9 g
Protein: 2.8 g
Carbohydrate: 3.3 g
Ratio: 3:1
KetoCal Cream of Mushroom Soup (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
70g Ketocal LQ Unflavored
2 g garlic paste
75 g mushrooms, white, raw, chopped
16 g olive oil
20 g spring onions or scallions, raw, bulbs and tops, chopped
3 g chicken bouillon granules
70 g (mL) hot water
Directions:
1. Sautè the spring onions, mushrooms and garlic in a saucepan with the oil for about 5 minutes
2. Dissolve the stock cube in 70 g (mL) of hot water
3. Add the stock to the saucepan and simmer for 10 minutes
4. Add the Ketocal LQ Unflavored to the soup and heat for a further 1 minute
5. Blend soup using a blender until smooth
Nutrition Information (for entire recipe):
Calories: 288
Fat: 27.8 g
Protein: 5.3 g
Carbohydrate: 4.0 g
Ratio: 3:1
Chef Neil and Matthew's KetoCal Blueberry Almond Muffins (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
*Makes about 2 medium or 1 large muffin
Ingredients
1 g baking powder
12 g butter
15 g egg, raw, mixed well
9 g ground almond flour
11 g Ketocal 3:1 powder
13 g coconut, dried,
shredded, unsweetened
10 g blueberries, frozen,
unsweetened
Optional: carbohydrate-free
sweetener, to taste
Directions:
1. Preheat the oven to 350°F
2. Mix everything together
3. If desired, add a carbohydrate-free sweetener, to taste
4. If possible, use a silicone muffin tray or silicone baking cups, as this helps the muffins stay together and makes them easier to remove
5. To batch bake, multiply the ingredients by how many muffins you wish to make and divide the mixture into equal amounts in to the muffin tray.
6. Cook for 30-35 minutes at 350°F
7. Remove from the oven and allow to cool
Nutrition Information (for entire recipe):
Calories: 327
Fat: 31.6 g
Protein: 6.5 g
Carbohydrate: 4.1 g
Ratio: 3:1
KetoCal Cheese and Ham Muffins (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
*Makes about 2 medium or 1 large muffin
Ingredients
10 g Ketocal 3:1 powder
8 g ground almond flour
6 g natural smoked ham
(deli meat)
1 g baking powder
12 g butter
2 g grated cheddar cheese
12 g coconut, dried,
shredded, unsweetened
8 g eggs, raw, well mixed
3 g spring onions or
scallions, raw, bulbs and tops
Directions:
1. Preheat the oven to 350°F
2. Mix everything together
3. If possible, use a silicone muffin tray or silicone baking cups, as this helps the muffins stay together and makes them easier to remove
4. To batch bake, multiply the ingredients by how many muffins you wish to make and divide the mixture into equal amounts in to the muffin tray.
5. Cook for 30-35 minutes at 350°F
6. Remove from the oven and allow to cool
Nutrition Information (for entire recipe):
Calories: 309
Fat: 29.9 g
Protein: 7.0 g
Carbohydrate: 3:1 g
Ratio: 3:1
KetoCal Chocolate Muffins (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
*Makes about 2 medium or 1 large muffin
Ingredients
12 g Ketocal 3:1 powder
Optional: carbohydrate-free sweetener, to taste
10 g ground almond flour
10 g (mL) water
1 g carbohydrate-free baking powder
14 g butter
15 g coconut, dried, shredded, unsweetened
2 g cocoa powder
18 g eggs, raw, well mixed
Directions:
1. Preheat the oven to 350°F
2. Mix everything together
3. If desired, add a carbohydrate-free sweetener, to taste
4. If possible, use a silicone muffin tray or silicone baking cups, as this helps the muffins stay together and makes them easier to remove
5. To batch bake, multiply the ingredients by how many muffins you wish to make and divide the mixture into equal amounts in to the muffin tray.
6. Cook for 30-35 minutes at 350°F
7. Remove from the oven and allow to cool
Nutrition Information (for entire recipe):
Calories: 374
Fat: 36.1 g
Protein: 7.8 g
Carbohydrate: 4.3 g
Ratio: 3:1
KetoCal Cinnamon and Blueberry Toast (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
30 g Ketocal 3:1 powder
Optional: carbohydrate-free
sweetener, to taste
20 g blueberries, frozen,
unsweetened
16 g butter
15 g eggs, raw, well mixed
15 g (mL) water
2 g baking powder
1 g ground cinnamon
Directions:
1. Preheat the oven to 350°F
2. Mix the Ketocal 3:1 powder with water, baking powder, egg, and optional carbohydrate-free liquid sweetener in a bowl.
3. Melt the butter and add to the mixture
4. Chop the blueberry into small pieces and add to the mixture
5. Place to mixture on to a sheet of baking/parchment paper
6. Spread out thinly in to a 6" square
7. Cook at 350°F for 8 minutes or until golden brown
Nutrition Information (for entire recipe):
Calories: 360
Fat: 34.9 g
Protein: 6.7 g
Carbohydrate: 5.0 g
Ratio: 3:1
KetoCal Savory Crackers (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
14 g Ketocal 3:1 powder
4 g cheddar cheese
5 g olive oil
10 g eggs, raw, well mixed
5 g (mL) water
Directions:
1. Preheat the oven to 375°F
2. Mix the Ketocal 3:1 powder with the water and oil to form a batter
3. Whisk the eggs in to the batter mix
4. Divide into 4 and place onto a baking/parchment or a greased cookie sheet
5. Use a spatula to shape each one into a 2" circle and sprinkle the cheese on top
6. Cook at 375°F until golden brown, about 5-7 minutes, and then turn over and cook until golden brown and crisp (about 5 more minutes)
7. Once cooked, remove and place on a cooling wire before eating
Chef's tip: Add dry herbs for extra flavor!
Nutrition Information (for entire recipe):
Calories: 173
Fat: 16.8 g
Protein: 4.4 g
Carbohydrate: 1.1 g
Ratio: 3:1
KetoCal Cheesy Tomato Wrap (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
20 g Ketocal 3:1 powder
6 g butter
12 g cream, 40%
15 g eggs, raw, well mixed
1 g garlic paste
2 g parmesan, grated
1 g sundried tomato paste
4 g (mL) water
Directions:
1. Preheat the oven to 375°F
2. Mix the Ketocal 3:1 powder together with the cream, tomato puree, garlic, eggs and cheese in a bowl
3. Melt the butter and add to the mixture
4. Add water and mix into a smooth paste
5. Spread them onto a baking tray and cook for 10 minutes at 325°F or until golden brown
6. Allow to cool on a wire tray before eating
Chef's tip: Wraps can also be fried in a small frying pan!
Nutrition Information (for entire recipe):
Calories: 268
Fat: 25.8 g
Protein: 6.2 g
Carbohydrate: 2.5 g
Ratio: 3:1
KetoCal Cheese Pizza (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Makes: 1x 6 inch pizza
Ingredients
20 g Ketocal 3:1 powder
6 g cheddar cheese
14 g eggs, raw, well mixed
2 g garlic paste
12 g olive oil
2 g sundried tomato paste
20 g canned tomatoes, diced
10 g (mL) water
Mixed herbs (optional)
Directions:
Crust:
1. Preheat the oven to 325°F
2. Mix the Ketocal 3:1 powder together with the olive oil, beaten eggs and water in a bowl
3. Spread the mixture onto baking/parchment paper or a lightly greased baking sheet in a 6" circle
Topping:
1. Place the remaining ingredients into a bowl and mix together to make the pizza topping.
2. Place the mixture on top of the base and spread it out evenly leaving a space of about 1 inch around the side without any topping on
3. Sprinkle with the mixed herbs
4. Cook at 325°F for 15 minutes or until golden
Nutrition Information (for entire recipe):
Calories: 309
Fat: 30.0 g
Protein: 6.7 g
Carbohydrate: 3.3 g
Ratio: 3:1
KetoCal Cauliflower & Cheese (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
15 g Ketocal 3:1 powder
42g cauliflower, measured
raw
8 g cheddar Cheese
(grated)
10 g olive oil
25 g (mL) water
Directions:
Base:
1. Preheat the oven to 325°F
2. Boil the cauliflower for 5 minutes, strain, and then place the cauliflower into an ovenproof dish.
To make the cheese sauce:
3. Place the oil, cream, Ketocal, ½ the cheese and water into a small pan
4. Stir on the heat until the cheese has melted but do not boil
5. Cover the cauliflower with the cheese sauce and sprinkle the rest of the grated cheese on top
6. Cook in the oven for 6 minutes at 325°F
Nutrition Information (for entire recipe):
Calories: 236
Fat: 22.9 g
Protein: 5.1 g
Carbohydrate: 2.4 g
Ratio: 3:1
KetoCal Mushroom and Spinach Curry (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
15 g Ketocal 3:1 powder
1 g curry powder
1 g garlic paste
20 g mushrooms, raw,
white, chopped
13 g olive oil
12 g green peppers,
chopped
20 g raw spinach, chopped
5 g spring onions or
scallions, raw, bulbs and tops
1 g tomato puree
33 g canned tomatoes, diced
Directions:
1. Heat the oil in a pan
2. Add the mushroom, pepper, spring onions, tomato puree and garlic puree to the pan and cook on a medium heat for 5 minutes.
3. Add the chopped canned tomatoes, curry powder and spinach and cook for 5 minutes on a low heat
4. Mix the Ketocal 3:1 powder into the curry sauce and serve
Nutrition Information (for entire recipe):
Calories: 247
Fat: 23.9 g
Protein: 4.1 g
Carbohydrate: 4.0 g
Ratio: 3:1
KetoCal Cheesy Tomato Tart (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
15 g Ketocal 3:1 powder
6 g cream cheese
10 g butter
4 g cheddar cheese
13 g coconut, dried,
shredded, unsweetened
25 g eggs, raw, well mixed
5 g spring onions or
scallions, raw, bulbs and tops
5 g tomato, raw, chopped
5 g (mL) water
Directions:
1. Preheat the oven to 325°F
2. Place coconut, Ketocal and butter in a bowl. Rub the butter in with your fingertips.
3. Sprinkle water over the top and mix until it becomes a stiff crumbly pastry. Roll into a ball.
4. Line the tartlet tin by pressing the pastry into the edges
5. Mixed the chopped tomato, chopped onion, cream cheese, beaten eggs and ½ the cheese together and fill the tartlet tin
6. Sprinkle the rest of the cheese on the top
7. Cook for 10-12 minutes at 325°F
Nutrition Information (for entire recipe):
Calories: 335
Fat: 32.5 g
Protein: 8.0 g
Carbohydrate: 2.8 g
Ratio: 3:1
KetoCal Cheese and Ham Tart (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
15 g Ketocal 3:1 powder
4 g cream cheese
9 g butter
4 g cheddar cheese
13 g coconut, dried,
shredded, unsweetened
3 g ham, smoked deli
4 g mushrooms, raw, white
20 g eggs, raw, well mixed
5 g (mL) water
Directions:
1. Preheat the oven to 325°F
2. Place coconut, Ketocal powder and butter in a bowl. Rub the butter in with your fingertips.
3. Sprinkle water over the top and mix until it becomes a stiff crumbly dough. Roll into a ball.
4. Line the small pastry pan with the dough
5. In a separate bowl, mix the cream cheese, ham, chopped mushroom, oil, beaten eggs and ½ the cheese together
6. Fill the tartlet with the mixture
7. Sprinkle the rest of the cheese on the top
8. Cook for 10-12 minutes
Nutrition Information (for entire recipe):
Calories: 316
Fat: 30.5 g
Protein: 7.8 g
Carbohydrate: 2.5 g
Ratio: 3:1
KetoCal Tomato Sauce (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
10 g Ketocal 3:1 powder
1 g garlic paste
13 g mushrooms, raw, white,
chopped
8 g olive oil
10 g spring onions or
scallions, raw, bulbs and tops, chopped
3 g tomato puree
30 g tomatoes, canned,
diced
Oregano (optional)
Directions:
1. Place the olive oil, garlic puree, spring onions, mushrooms and tomato puree in a pan and cook for 5 minutes.
2. Add the diced canned tomatoes and cook for a further 2-3 minutes, add a pinch of oregano if desired.
3. Stir in the Ketocal 3:1 powder until dissolved
Nutrition Information (for entire recipe):
Calories: 158
Fat: 15.3 g
Protein: 2.4 g
Carbohydrate: 2.8 g
Ratio: 3:1
Tags: KetoCal 3:1, 3:1 ratio, sauce, savory, lunch, dinner
KetoCal Cheese Sauce (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
53 g Ketocal LQ Unflavored
7 g cheddar cheese
3 g parmesan cheese,
grated
4 g olive oil
Directions:
1. Add the oil, Ketocal LQ Unflavored and cheese into a pan
2. Heat and stir the cheese until it has melted
Nutrition Information (for entire recipe):
Calories: 154
Fat: 14.9 g
Protein: 4.5 g
Carbohydrate: 0.5 g
Ratio: 3:1
KetoCal Blackberry Crumble (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
15 g Ketocal 3:1 Powder
37 g blackberries, raw
4 g butter
13 g coconut, dried,
shredded, unsweetened
Optional: carbohydrate-free
sweetener
Directions:
1. Preheat the oven to 300°F
2. Place the Ketocal, butter, coconut, and optional carb-free sweetener into a bowl
3. Rub the butter in with your finger tips to make the mixture into fine crumbs
4. Place the blackberries into an ovenproof dish and cover with the Ketocal crumble topping.
5. Cook in the preheated oven for 10 minutes
Nutrition Information (for entire recipe):
Calories: 227
Fat: 22.0 g
Protein: 3.7 g
Carbohydrate: 3.6 g
Ratio: 3:1
KetoCal Pancakes (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
25 g Ketocal 3:1
7 g butter
8 g cream, 40%
27 g eggs, raw, well mixed
4 g (mL) water
Optional: carbohydrate-free
sweetener, to taste
Directions:
1. Melt the butter and stir in the eggs, cream and optional carb-free sweetener
2. Mix the 3:1 Ketocal and add the water into the mixture
3. Spray a small frying pan with oil and warm to a medium heat
4. Cook until golden brown
Nutrition Information (for entire recipe):
Calories: 294
Fat: 28.4 g
Protein: 7.4 g
Carbohydrate: 2.2 g
Ratio: 3:1
KetoCal Chocolate Ice Cream (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
• 60 g Ketocal 3:1
• 250 g (mL) water
• 50 g whipping cream
• 5g cocoa powder, unsweetened
• Optional carbohydrate-free sweetener, to taste
Directions:
1. Mix the Ketocal powder, cocoa, cream, water and optional carbohydrate-free sweetener
2. Place in the freezer for 20 minutes
3. Take out and then stir the mixture until it is smooth
4. Repeat this process twice more and then leave until frozen
Nutrition Information (for entire recipe):
Calories: 586
Fat: 56.6 g
Protein: 11.3 g
Carbohydrate: 7.8 g
Ratio: 3:1
KetoCal Vanilla Ice Cream (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
• 60 g Ketocal 3:1
• 300 g (mL) water
• 10 g whipping cream
• optional carbohydrate-free sweetener
• 4 g pure vanilla extract
Directions:
1. Mix the Ketocal powder, cream, water and vanilla extract and optional carb-free sweetener
2. Place in the freezer for 20 minutes
3. Take out and then stir the mixture until it is smooth
4. Repeat this process twice more and then leave until frozen
Nutrition Information (for entire recipe):
Calories: 452
Fat: 43.7 g
Protein: 9.4 g
Carbohydrate: 5.1 g
Ratio: 3:1
KetoCal Creamy Gelatin Treat (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
• 200 g Ketocal LQ Unflavored or Vanilla (will be more sweet if using Vanilla)
• 3 g sugar-free gelatin
• 25 g (mL) hot water
Directions:
1. Sprinkle the gelatin into hot water until dissolved
2. Add the Ketocal LQ and stir
3. Pour into a mould or shape and refrigerate until set
Nutrition Information (for entire recipe):
Calories: 306
Fat: 29.6 g
Protein: 8.0 g
Carbohydrate: 1.9 g
Ratio: 3:1
KetoCal Egg Custard Tart (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
• 15 g Ketocal 3:1
• 4 g butter
• 16 g coconut, dried, shredded, unsweetened
• 35 g eggs, raw, well mixed
• 5 g (mL) water
• 5 g canola oil
• 1 g ground nutmeg
• Optional: carbohydrate-free sweetener
Directions:
1. Preheat the oven to 325°F
2. Place the Ketocal, coconut and butter in a bowl. Rub in the butter with your fingertips.
3. Sprinkle water over the top and mix until it becomes a stiff crumbly pastry. Roll into a ball.
4. Line the tartlet tin by pressing the pastry into the edges.
5. Mix the oil, nutmeg and optional carb-free sweetener with the beaten eggs and fill the tartlet tin
6. Cook for 10-12 minutes or until golden brown
Nutrition Information (for entire recipe):
Calories: 335
Fat: 32.4 g
Protein: 7.9 g
Carbohydrate: 2.8 g
Ratio: 3:1
KetoCal Raspberry Crème Brulee (3:1)
This recipe is for patients following
a 3:1 ketogenic diet. The ketogenic diet should only be used under close
medical supervision. Always check with your health care professional to ensure
that a recipe is appropriate.
Ingredients
• 50 g Ketocal LQ (Vanilla or Unflavored)
• 40 g raspberries, raw, unsweetened
• 36 g cream, 40%
• 36 g eggs, yolk, raw
• 2 g vanilla extract
• 9 g canola oil
• Optional: carbohydrate-free sweetener
• 3.5 g Truvia *
Directions:
1. Beat the egg yolks thoroughly
2. Heat the cream, oil, Ketocal LQ, optional sweetener and vanilla extract until hot in a double saucepan or a basin standing in a pan over hot water
3. Pour hot cream and Ketocal LQ over the egg yolks beating all the time
4. Return the mixture back to a saucepan or basin
5. Heat without boiling the mixture, stirring all the time until the mixture starts to thicken and coast the back of a spoon
6. Remove from the heat
7. In a flameproof dish add the raspberries and pour the mixture over the top and then chill for 2 hours
8. Take one 3.5g of Truvia * and sprinkle over the top
9. Place the dish under the broiler until the Truvia * has turned golden brown
Nutrition Information (for entire recipe):
Calories: 421
Fat: 40.7 g
Protein: 8.4 g
Carbohydrate: 5.1 g
Ratio: 3:1
*Nutricia is not affiliated with the Truvia brand. Other brands of artificial sweeteners may be used instead but please keep in mind differences in carbohydrate content and texture, which may affect the ratio and result of this recipe.
KetoCal Strawberry Panna Cotta (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients
• 80 g Ketocal LQ Vanilla or Unflavored (will be more sweet if using Vanilla)
• 20 g crème fraiche
• 4g sugar-free gelatin
• 34g strawberries, raw, chopped
Directions:
1. Heat the Ketocal LQ and crème fraiche* until hot. Use a double saucepan or a basin standing in hot water
2. Place the Jelly in a bowl and pour the mixture in a mix until smooth
3. Add chopped strawberry to the mixture
4. Pour in a dish or mould and chill in the fridge
Nutrition Information (for entire recipe):
Calories: 204
Fat: 19.8 g
Protein: 3.5 g
Carbohydrate: 3.2 g
Ratio: 3:1
* Crème fraiche is a thick cream often used in French cuisine. You can typically find it at Whole Foods Market
KetoCal Almond Coconut Cookies (3:1):
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients:
3g Coconut flour
6 g Egg (raw, mixed well)
13 g KetoCal 3:1 powder – Nutricia North America
3 g Almond flour (whole ground blanched almonds)*
10 g Butter
Optional: Carbohydrate-free sweetener, carbohydrate-free almond extract
Directions:
1. Preheat oven to 325°F
2. Melt butter then add to egg.
3. Add in 5 - 10 drops of almond extract to egg mixture.
4. Add optional sweetener and almond extract.
5. Mix together the dry ingredients; coconut flour, KetoCal powder and almond flour.
6. Stir egg mixture into dry ingredients until well blended.
7. Allow dough to sit for a few minutes then form into 6 small balls on cookie sheet. You may press down to create a flat cookie.
Bake at 325°F on center rack of oven for 8 – 10 minutes.
Nutrition
Information (for entire recipe):
Calories: 200
Fat: 19.4 g
Protein: 3.9 g
Carbohydrate: 2.5 g
Ratio: 3:1
KetoCal Chocolate Cupcake with Chocolate Cream Frosting (3:1)
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
This recipe can be made with either KetoCal 4:1 Powder or KetoCal 3:1 Powder.
Cake Recipe:
If using KetoCal 4:1 Powder:
Ingredients:
2 g Splenda*, No Calorie Sweetener, Granular
8 g Coconut Flour
1 g Baking Powder
3 g Cocoa powder (unsweetened)
11 g KetoCal 4:1 powder
18 g Egg (raw, mixed well)
16 g Vegetable oil (i.e. Soybean, Sunflower, Safflower, Canola)
20 g Cream, 36%
If using KetoCal 3:1 Powder:
Ingredients:
2 g Splenda*, No Calorie Sweetener, Granular
7 g Coconut Flour
1 g Baking Powder
3 g Cocoa powder (unsweetened)
10 g KetoCal 3:1 powder
20 g Egg (raw, mixed well)
17 g Vegetable oil (i.e. Soybean, Sunflower, Safflower, Canola)
20 g Cream, 36%
Directions:
1. Weigh all ingredients.
2. Preheat oven to 325° F
3. Mix powdered ingredients together in a small bowl working out any lumps with the back of a spoon.
4. Mix together all remaining ingredients with a whisk.
5. Whisk above mixture into the dry ingredients.
6. Pour batter into 2 silicone cupcake liners
7. Bake at 325° F for 15 minutes. Do not allow to brown.
8. Allow cupcakes to cool for at least 30 minutes.
9. Gently remove from cupcake liners
Frosting Recipe:
(Adding the frosting does not change the final ratio listed for the Chocolate Cake)
Ingredients:
40 g Cream, 36%
3 g Fat Free Sugar Free Instant Chocolate FlavorPudding powder
Directions:
1. Stir pudding powder into cream. Mixture will look grainy.
2. Refrigerate mixture for at least 5 minutes to thicken.
3. When ready to frost cakes, stir the frosting again to completely dissolve the pudding.
4. Frost cakes just before serving. You may also cut cakes in half and frost the centers, then layer.
Nutrition Information (for entire recipe, including frosting):
If using KetoCal 4:1 Powder for cake recipe:
Calories: 498
Fat: 48.5 g
Protein: 6.9 g
Carbohydrate: 8.6 g
Ratio: 3:1
If using KetoCal 3:1 Powder for cake recipe:
Calories: 501
Fat: 48.5 g
Protein: 7.0 g
Carbohydrate: 9.2 g
Ratio: 3:1
**Nutricia is not affiliated with the Stevia brand. Other brands may be substituted but please keep in mind differences in carbohydrate content and texture, which may affect the ratio and result of this recipe.
KetoCal Crustless Pumpkin Pie
This recipe is for patients
following a 3:1 ketogenic diet. The ketogenic diet should only be used under
close medical supervision. Always check with your health care professional to
ensure that a recipe is appropriate.
Ingredients:
16 g Butter
15 g Egg (raw, mixed well)
52 g Pumpkin, canned – unsweetened
41 g Cream, 36%
0.1 g Cloves, ground
0.2 g Ginger, ground
0.5 g Cinnamon, ground
8 g Almond flour
8 g KetoCal 3:1 powder – Nutricia North America
Optional: Carbohydrate-free artificial sweetener
Directions:
1. Preheat oven to 325° F
2. Melt the weighed butter then allow to cool slightly.
3. Stir the raw mixed egg into butter.
4. Stir canned pumpkin and heavy cream into the above mixture.
5. Mix in optional sweetener.
6. Weigh remaining dry ingredients then mix together until well blended.
7. Mix pumpkin mixture into dry ingredients.
8. Pour mixture into a mini pie tart pan or 4 ½" crème brulee dish that has been sprayed with non-stick oil spray.
9. Bake at 325° F for 25-30 minutes.
10. Refrigerate after pie has cooled. Serve pie with whipped cream.
Nutrition
Information (for entire recipe):
Calories: 402
Fat: 39.0 g
Protein: 6.3 g
Carbohydrate: 6.7 g
Ratio: 3:1
KetoCal Chocolate Almond Bark (3:1)
This recipe is for patients following a 3:1 ketogenic diet. The ketogenic diet should only be used under close medical supervision. Always check with your health care professional to ensure that a recipe is appropriate.
Ingredients:
18 g Coconut oil, unrefined (regular or organic)
2.2 g Hershey's Cocoa powder (unsweetened)
3 g KetoCal 3:1 powder – Nutricia North America
18 g Almond flour (whole ground blanched almonds)*
Carbohydrate-free sweetener, to taste
Directions:
1. Melt the coconut oil in a microwave-safe container.
2. Weigh dry ingredients then mix them together until well blended.
3. Stir coconut oil into dry ingredients.
4. Add carb-free sweetener
5. Shape a 5 x 5 inch piece of foil into a small pan by folding up the edges about 1 inch on all four sides. Pour chocolate mixture into foil pan.
6. Refrigerate or freeze until firm then break apart into serving pieces.
Nutrition Information (for entire recipe):
Calories: 299
Fat: 28.9 g
Protein: 4.5 g
Carbohydrate: 5.2 g
Ratio: 3:1
KetoCal Gingerbread Cookies (3:1)
This recipe is for patients following a 3:1 ketogenic diet. The ketogenic diet should only be used under close medical supervision. Always check with your health care professional to ensure that a recipe is appropriate.
Ingredients:
17 g Butter
21 g Egg (raw, mixed well)
0.1 g Cloves, ground
0.5 g Ginger, ground
0.5 g Cinnamon, ground
4 g Coconut flour
33 g KetoCal 3:1 powder
Carbohydrate-free sweetener, to taste
Directions:
1. Preheat oven to 325° F
2. Melt the weighed butter then allow to cool slightly.
3. Stir the raw, mixed egg into butter.
4. Add carb-free sweetener, to taste
5. Weigh the dry ingredients then mix together until well blended.
6. Stir egg/butter mixture into dry ingredients.
7. Divide batter into 10 small balls then press each into a circle on a nonstick cookie sheet. You may also use a cookie cutter to form cookies by pressing the dough into the inside of the cutter to mold into shape.
8. Bake cookies at 325° F for 8 minutes.
9. Store cookies in a sealed container. Cookies may be frozen up to 1 month.
Nutrition Information (for entire recipe):
Calories: 400
Fat: 38.7 g
Protein: 8.5 g
Carbohydrate: 4.2 g
Ratio: 3:1