Nutricia KetoCal

KetoCal Recipes - Modified Atkins Diet (MAD)

ATTENTION: This website contains recipes for the ketogenic diet in the different formats: Classical and Modified Atkins. It is important that you follow the recipe format that has been prescribed to you.

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 (MAD)

This recipe is for patients following a modified Atkins diet (MAD). MAD should only be done under medical supervision. Always consult with your health care professional to ensure a recipe is appropriate for your prescribed diet.

Household measurements are based on the USDA values for grams in household measurements. All nutritional values are calculated in ketocalculator using the household measurement's corresponding gram weight.

Ingredients

100 mL Ketocal LQ (Vanilla or Unflavored)

¼ cup frozen blueberries, unsweetened

1/3 cup water

Ice cubes

Optional carbohydrate-free sweetener (recommended if using KetoCal LQ Unflavored)

Directions:

1. Add the Ketocal LQ, blueberries, water, ice cubes and optional carb-free sweetener to a blender

2. Blend until smooth

Nutrition Information (for entire recipe):

Calories: 167
Fat: 15.2 g
Protein: 3.3 g
Carbohydrate: 4.1 g
Ratio: 2:1

KetoCal Chocolate Smoothie (MAD)

Ingredients

120 mL (1/2 cup) Ketocal LQ (Vanilla or Unflavored)

1/3 cup water

2 tsp cocoa powder, unsweetened

Ice cubes

Optional carbohydrate-free sweetener (recommended if using KetoCal LQ Unflavored)

Directions:

1. Add the Ketocal LQ, cocoa powder, ice cubes and optional carb-free sweetener to a blender

2. Blend until smooth

Nutrition Information (for entire recipe):

Calories: 161
Fat: 15.3 g
Protein: 3.8 g
Carbohydrate: 1.9 g
Ratio: 2.7:1

KetoCal Raspberry Smoothie (MAD)

Ingredients

100 mL Ketocal LQ (Vanilla or Unflavored)

1/3 cup water

½ cup raspberries, raw

Optional carbohydrate-free sweetener (recommended if using KetoCal LQ Unflavored)

Directions:

1. Add the Ketocal LQ, strawberries, water, ice cubes and optional carb-free sweetener to a blender

2. Blend until smooth

Nutrition Information (for entire recipe):

Calories: 168
Fat: 15.2 g
Protein: 3.8 g
Carbohydrate: 4.0 g
Ratio: 2:1

KetoCal Strawberry Smoothie (MAD)

Ingredients

100 mL Ketocal LQ (Vanilla or Unflavored)

1/3 cup water

1/3 cup strawberries, frozen, unsweetened, unthawed

Optional carbohydrate-free sweetener (recommended if using KetoCal LQ Unflavored)

Directions:

1. Add the Ketocal LQ, strawberries, water, ice cubes and optional carb-free sweetener to a blender

2. Blend until smooth

Nutrition Information (for entire recipe):

Calories: 164
Fat: 14.9 g
Protein: 3.3 g
Carbohydrate: 4.1 g
Ratio: 2:1

KetoCal Green Pepper and Tomato Soup (MAD)

Ingredients

¼ cup Ketocal LQ Unflavored (60 ml)

¼ tsp garlic paste (1.5 g)

½ tsp olive oil (2 g)

¼ cup green pepper, chopped (29g)

1 tsp chicken bouillon powder (cubes or granules) (2 g)

½ tsp tomato paste (2.75 g)

3 Tbsp. tomatoes, canned, diced (46g)

1 Tbsp. chopped spring onions or scallions, tops and bulbs (2 g)

30 mL (2 Tbsp. or 1 fl oz) hot water

Directions:

1. Place the spring onions, pepper, garlic, tomato puree and oil into a pan and sweat the vegetables on a low heat for 4 minutes

2. Dissolve the bouillon in hot water

3. Add the stock and canned tomatoes to the vegetables and simmer for 10 minutes

4. Add the Ketocal LQ to the soup and heat for 1 minute

5. Blend in a blender until smooth

Nutrition Information (for entire recipe):

Calories: 136
Fat: 12.0 g
Protein: 3.0 g
Carbohydrate: 4.1 g
Ratio: 1.7:1

KetoCal Cream of Mushroom Soup (MAD)

Ingredients

¼ cup (60 mL) Ketocal LQ Unflavored

¼ tsp garlic paste (1.5 g)

½ tsp olive oil (2 g)

1 cup sliced Mushrooms, raw, white (70 g)

1 ½ tsp bouillon powder, cube or granules (3g)

3 Tbsp. spring onions or scallions, bulbs and tops, chopped (18 g)

¼ cup water (60 mL)

Optional: Poultry seasoning, to taste

Directions:

1. Place the spring onions, mushroom, garlic and oil into a pan and sweat the vegetables on a low heat for 4 minutes

2. Dissolve the stock cube in the hot water

3. Add the stock to the vegetables and simmer for 10 minutes

4. Add the Ketocal LQ to the soup and heat for 1 minute

5. Blend using a blender until smooth

Nutrition Information (for entire recipe):

Calories: 143
Fat: 12.1 g
Protein: 4.9 g
Carbohydrate: 3.6 g
Ratio: 1.4:1

Chef Neil and Matthew's KetoCal Blueberry Almond Muffins (MAD)

*Makes about 2 medium or 1 large muffin

Ingredients

3 Tbsp. Ketocal 4.1 powder (13.5 g)

¼ tsp baking powder (1 g)

2 Tbsp. coconut, dried, shredded, unsweetened (10 g)

1 Tbsp. plus 1 tsp eggs, raw, well mixed (20 g)

1 and ½ Tbsp. ground almond flour (10.5 g)

1 Tbsp. water (30 mL)

2 Tbsp. blueberries, raw (18.5 g)

Optional carbohydrate-free sweetener

Directions:

1. Preheat the oven to 350 °F

2. Mix the Ketocal powder, baking powder, coconut, and almond flour together

3. Add the eggs (beaten)

4. Then add the water, optional carb-free sweetener and the blueberries to the mixture

5. Pour into muffin pan- If possible, use a silicone muffin tray or silicone baking cups, as this helps the muffins stay together and makes them easier to remove

6. To batch bake multiply the mixture by how many muffins you want then divide into equal amounts in the muffin tray

7. Cook at 350 °F for 30 minutes or until golden

8. Allow the muffins to cool on a wire tray

Nutrition Information (for entire recipe):

Calories: 258
Fat: 23.0 g
Protein: 7.5 g
Carbohydrate: 4.9 g
Ratio: 1.9: 1

KetoCal Bacon & Cheese Muffins (MAD)

*Makes about 2 medium or 1 large muffin

Ingredients

2 tbsp. KetoCal 3:1 powder (11 g)

1 tsp butter (4.7 g)

1 Tbsp. almond flour (7 g)

1 slice bacon, cooked crisp and crumbled (7 g)

½ tsp baking powder (2 g)

2 tsp shredded cheddar cheese (4.7 g)

1 Tbsp. plus 1 tsp coconut flour (9.3 g)

2 tsp eggs, raw, mixed well (10.1 g)

2 tsp whole milk (10 mL)

1 tsp raw onions (3.3 g)

Directions:

1. Preheat the oven to 350 °F

2. Mix everything together into a bowl

3. Pour into muffin pan- 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 mixture by how many muffins you want then divide into equal amounts in the muffin tray

5. Cook at 350 °F for 30 minutes or until golden

6. Allow the muffins to cool on a wire tray

Nutrition Information (for entire recipe):

Calories: 260
Fat: 22.2 g
Protein: 10.0 g
Carbohydrate: 5.0 g
Ratio: 1.5:1

KetoCal Chocolate Muffins (MAD)

*Makes about 2 medium or 1 large muffin

Ingredients

2 Tbsp. Ketocal 3:1 Powder (11 g)

1 tsp butter (4.7 g)

2 Tbsp. almond flour (14 g)

¼ tsp baking powder (1 g)

1 Tbsp. plus 1 tsp coconut flour (9.3 g)

1 Tbsp. plus 1 tsp eggs, raw, mixed well (20.3 g)

1 Tbsp. whole milk (15 mL)

1 ½ tsp cocoa powder, unsweetened (2.5 g)

Optional: carbohydrate-free sweetener

Directions:

1. Preheat the oven to 350 °F

2. Mix everything together in a bowl

3. Pour into muffin pan- 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 mixture by how many muffins you want then divide into equal amounts in the muffin tray

5. Cook at 350 °F for 30 minutes or until golden

6. Allow the muffins to cool on a wire tray

Nutrition Information (for entire recipe):

Calories: 263
Fat: 22.3 g
Protein: 9.6 g
Carbohydrate: 6.4 g
Ratio: 1.4:1

KetoCal Cinnamon and Blueberry Toast (MAD)

Ingredients

1/3 cup Ketocal 3:1 (29 g)

2 tsp whole milk (10 mL)

1 Tbsp. blueberries, raw (9.3 g)

1 Tbsp. eggs, raw, mixed well (15.2 g)

½ tsp water (2.5 g)

½ tsp baking powder (2 g)

1 tsp ground cinnamon (2 g)

Carbohydrate-free sweetener

Directions:

1. Preheat the oven to 350 °F

2. Mix the Ketocal, milk, baking powder, egg, optional carb-free sweetener and water

3. Chop the blueberries into small pieces and add to the mixture

4. Place the mixture on a sheet of baking/parchment paper

5. Spread out thinly in to a 6â€ square

6. Cook at 350 °F for 10 minutes or until golden

Nutrition Information (for entire recipe):

Calories: 240
Fat: 21.5 g
Protein: 6.8 g
Carbohydrate: 4.8 g
Ratio: 1.8:1

KetoCal Crackers (MAD)

Ingredients

2 Tbsp. Ketocal 3:1 Powder (11 g)

2 tsp cheddar cheese, shredded (4.7 g)

2 tsp eggs, raw, mixed well (10.1 g)

1 tsp water (5 mL)

Directions:

1. Preheat the oven to 375 °F

2. Mix the Ketocal and water to form a batter

3. Whisk the eggs into the mixture

4. Divide into 4 and place onto a baking/parchment paper or a greased cookie sheet

5. Use a spatula to shape each one into a 2" circle and sprinkle cheese on top

6. Cook at 375 °F until golden brown (about 5-7 minutes) and then turn over and cook for another 5 minutes until crisp

7. Once cooked remove and place on a cooling wire

Chef's tip: Add a pinch of herbs for extra flavor!

Nutrition Information (for entire recipe):

Calories: 110
Fat: 10.0 g
Protein: 4.1 g
Carbohydrate: 0.9 g
Ratio: 2:1

KetoCal Cheesy Tomato Wrap (MAD)

Ingredients

¼ cup Ketocal 3:1 powder (22 g)

1 tbsp. cheddar cheese, shredded (7.1 g)

1 Tbsp. eggs, raw, mixed well (15.2 g)

¼ tsp garlic paste (1.5 g)

¼ tsp sun-dried tomato paste (1.3 g)

1 tsp water (5 mL)

½ tsp all-purpose wheat flour (1.3 g)

Directions:

1. Preheat the oven to 375 °F

2. Mix together the Ketocal powder, flour, tomato paste, garlic, eggs and cheese

3. Add water and mix into a smooth paste

4. Either:

a. Heat in a small frying pan and flip

b. Place on a greased baking tray or on baking/parchment paper and cook at 375 °F for 10 minutes or until golden brown

Nutrition Information (for entire recipe):

Calories: 219
Fat: 19.5 g
Protein: 7.4 g
Carbohydrate: 3.4 g
Ratio: 1.8:1

KetoCal Pizza (MAD)

Ingredients

¼ cup Ketocal 3:1 powder (22 g)

1 Tbsp. plus 1 tsp shredded cheddar cheese (9.5 g)

1 Tbsp. eggs, raw, mixed well (15.2 g)

¼ tsp garlic paste (1.5 g)

½ tsp sundried tomato paste (2.5 g)

½ tsp olive oil (2 g)

1 tsp water (5 mL)

2 Tbsp. tomatoes, diced, canned (31.6 g)

Directions:

Crust:

1. Preheat the oven to 325 °F

2. Mix together the Ketocal powder, olive oil eggs and water

3. Spread the mixture onto a lightly greased baking sheet or on baking/parchment paper in a 6â€ circle

4. Then add topping (before putting in the oven)

Topping:

5. Mash the canned tomato with the sundried tomato and garlic paste

6. Spread the mixture onto the base

7. Sprinkle on the cheese

8. Add a pinch of herbs

9. Cook at 325 °F for 15 minutes or until golden

Nutrition Information (for entire recipe):

Calories: 251
Fat: 22.5 g
Protein: 8.2 g
Carbohydrate: 3.9 g
Ratio: 1.9:1

KetoCal Cauliflower & Cheese (MAD)

Ingredients

2 tbsp. Ketocal 3:1 powder (11 g)

2 tbsp. shredded cheddar cheese (14.2 g)

½ cup raw cauliflower (50 g)

1 Tbsp. water (15 mL)

1 tbsp. light cream (15 g)

1 tsp olive oil (4 g)

Directions:

1. Preheat the oven to 325 °F

2. Steam chopped cauliflower or boil, then drain

3. Mix the Ketocal, oil, cream, ½ the cheese and water in a small pan

4. Stir on the heat until the cheese has melted but do not boil

5. Place the cauliflower into a dish, cover with cheese sauce and sprinkle the rest of the grated cheese on top

6. Cook for 6 minutes at 325 °F

Nutrition Information (for entire recipe):

Calories: 216
Fat: 19.9 g
Protein: 6.5 g
Carbohydrate: 2.9 g
Ratio: 2.1:1

KetoCal Mushroom and Spinach Curry (MAD)

Ingredients

3 tbsp. Ketocal 3:1 powder (16.5 g)

½ tsp curry Powder (1 g)

¼ tsp garlic paste (1.5 g)

½ cup mushrooms, white, raw, slices or pieces (35 g)

1 tsp olive oil (4 g)

1 tbsp. plus 1 tsp chopped Green peppers (12 g)

2/3 cup raw spinach leaves (20 g)

1 tbsp. spring onions or scallions, tops and bulbs, chopped (6 g)

¼ tsp tomato paste (1.3 g)

2 Tbsp. tomatoes, canned, diced (31.6 g)

Directions:

1. Heat the oil in a pan

2. Add the mushrooms, pepper, spring onions, tomato paste, garlic paste and heat on a medium temperature for 5 minutes

3. Add chopped tomatoes, curry powder, spinach and cook for a further 5 minutes on a low heat

4. Mix the Ketocal powder into the curry and serve

Nutrition Information (for entire recipe):

Calories: 184
Fat: 16.2 g
Protein: 4.8 g
Carbohydrate: 4.6 g
Ratio: 1.7:1

KetoCal Cheesy Tomato Tart (MAD)

Ingredients

3 Tbsp. Ketocal 3:1 powder (16.5 g)

1 tsp butter (4.7 g)

1 tbsp. shredded cheddar cheese (7.1 g)

1 Tbsp. plus 1 tsp coconut flour (9.3 g)

2 tbsp. eggs, raw, mixed well (30.4 g)

1 tbsp. plus 1 tsp spring onions or scallions, tops and bulbs, chopped (8 g)

1 tsp raw tomato, chopped (11.3 g)

1 tsp Water (5 mL)

½ tsp wheat flour (1.3 g)

Directions:

1. Preheat the oven to 325 °F

2. Place coconut flour, Ketocal and butter in a bowl. Rub in the butter with your fingertips.

3. Sprinkle water over the top – mix until it becomes a stiff crumbly pastry. Roll into a ball.

4. Line the tartlet tin by pressing the pastry into it

5. Mix the chopped tomato, chopped onion, beaten eggs and ½ the cheese together and fill the tartlet tin

6. Sprinkle the rest of the cheese on top

7. Cook at 325 °F for 10-12 minutes or until golden brown

Nutrition Information (for entire recipe):

Calories: 253
Fat: 21.6 g
Protein: 9.9 g
Carbohydrate: 5.1 g
Ratio: 1.4:1

KetoCal Cheese and Ham Tart (MAD)

Ingredients

3 Tbsp. Ketocal 3:1 powder (16.5 g)

1 tsp butter (4.7 g)

2 tsp shredded cheddar cheese (4.7 g)

1 Tbsp. plus 1 tsp Coconut flour (9.3 g)

1 ½ tsp finely chopped ham (6 g)

1 tbsp. mushrooms, white, raw, slices or pieces (4.4 g)

1 tsp water (5 mL)

1 tbsp. plus 2 tsp eggs, raw, mixed well (25.3 g)

½ tsp wheat flour (1.3 g)

Directions:

1. Preheat the oven to 325 °F

2. Place the wheat flour, coconut flour and Ketocal in a bowl. Rub in the butter with your fingertips.

3. Sprinkle water over the top – mix until it becomes a stiff crumbly pastry. Roll into a ball.

4. Line the tartlet tin by pressing the pastry into it

5. Mix the chopped ham, chopped mushrooms, beaten eggs and ½ the cheese together and fill the tartlet tin

6. Sprinkle the rest of the cheese on top

7. Cook at 325 °F for 10-12 minutes or until golden brown

Nutrition Information (for entire recipe):

Calories: 239
Fat: 20.4 g
Protein: 9.7 g
Carbohydrate: 4.6 g
Ratio: 1.4:1

KetoCal Cheese Sauce (MAD)

Ingredients

3 tbsp. Ketocal LQ (44 g)

2 tbsp. cheddar cheese (14.2 g)

2 tsp whole milk (10 mL)

Directions:

1. Add the Ketocal LQ, milk and cheese into a pan

2. Heat slowly and stir till cheese has melted

Nutrition Information (for entire recipe):

Calories: 128
Fat: 11.5 g
Protein: 5.2 g
Carbohydrate: 0.9 g
Ratio: 1.9:1

KetoCal Tomato Sauce (MAD)

Ingredients

2 tbsp. Ketocal 3:1 powder (11 g)

¼ tsp garlic paste (1.5 g)

¼ cup mushrooms, white, raw, chopped (17.5 g)

1 tsp olive oil (4 g)

1 tbsp. plus 2 tsp spring onions or scallions, tops and bulbs, chopped (10 g)

½ tsp tomato paste (2.7 g)

2 tbsp. plus 1 tsp tomatoes, canned, diced (36.9 g)

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 chopped canned tomatoes and cook for a further 2-3 minutes.

3. Stir in the Ketocal until dissolved.

Chef's Tips: Try adding mixed herbs or oregano to add more flavor!

Nutrition Information (for entire recipe):

Calories: 135
Fat: 12.2 g
Protein: 2.8 g
Carbohydrate: 3.5 g
Ratio: 1.9:1

KetoCal Blackberry Crumble (MAD)

Ingredients

3 tbsp. Ketocal 3:1 powder (16.5 g)

1 tsp butter (4.7 g)

1 tbsp. coconut Flour (7 g)

½ tsp wheat flour (1.3g)

2/3 cup blackberries, raw (48 g)

Carbohydrate-free sweetener

Directions:

1. Preheat the oven to 325 °F

2. Place the Ketocal, butter, flour, coconut flour and optional carb-free sweetener into a bowl

3. Rub the butter in with your fingertips – the mixture should resemble fine breadcrumbs

4. Place the blackberries in a small ovenproof dish and cover with the Ketocal crumble topping

5. Cook at 325 °F for 10 minutes or until golden

Nutrition Information (for entire recipe):

Calories: 185
Fat: 16.2 g
Protein: 4.4 g
Carbohydrate: 5.7 g
Ratio: 1.6:1

KetoCal Raspberry Crumble (MAD)

Ingredients

3 tbsp. Ketocal 3:1 powder (16.5 g)

1 tsp butter (4.7 g)

1 tbsp. coconut flour (7 g)

½ tsp wheat flour (1.3 g)

1/3 cup plus 1 tbsp. raspberries (48.7 g)

Carbohydrate-free sweetener

Directions:

1. Preheat the oven to 325 °F

2. Place the Ketocal, butter, flour, coconut flour and optional carb-free sweetener into a bowl

3. Rub the butter in with your fingertips – the mixture should resemble fine breadcrumbs

4. Place the raspberries in a small ovenproof dish and cover with the Ketocal crumble topping

5. Cook at 325 °F for 10 minutes or until golden

Nutrition Information (for entire recipe):

Calories: 188
Fat: 16.3 g
Protein: 4.3 g
Carbohydrate: 6.3 g
Ratio: 1.5:1

KetoCal Pancakes and Raspberries (MAD)

Ingredients

1/3 cup Ketocal 3:1 powder (29 g)

½ tsp butter (2.3 g)

1 tbsp. plus 2 tsp eggs, raw, mixed well (25.2 g)

2 tsp whole milk (10 g)

3 tbsp. raspberries, raw (23:1 g)

Spray oil

Directions:

1. Melt the butter and stir in the milk and egg and mix well

2. Mix the Ketocal powder and water into the mixture

3. Add spray oil to the frying pan and warm on a medium heat

4. Cook until golden brown

5. Serve with the raspberries

Nutrition Information (for entire recipe):

Calories: 269
Fat: 24.4 g
Protein: 8.2 g
Carbohydrate: 4.0 g
Ratio: 2:1

KetoCal Chocolate Ice Cream (MAD)

Ingredients

2/3 cup Ketocal 3:1 powder (58 g)

2 Tbsp. cocoa powder, unsweetened (10 g)

¾ cup plus 1 tbsp. water (195 g)

1/3 cup plus 1 tbsp. whole milk (95 g)

1 tbsp. plus 2 tsp light whipping cream (25 g)

Carbohydrate-free sweetener

Directions:

1. Mix the Ketocal 3:1, cocoa powder, water, cream, and optional carb-free sweetener to a container

2. Place container in the freezer for 20 minutes

3. Remove from the freezer and stir mixture till smooth

4. Repeat the process two more times then leave in the freezer

Nutrition Information (for entire recipe):

Calories: 582
Fat: 52.4 g
Protein: 14.4 g
Carbohydrate: 13.2 g
Ratio: 1.9:1

KetoCal Strawberry Ice Cream (MAD)

Ingredients

½ cup Ketocal 3:1 powder (44 g)

1 cup plus 3 tbsp. water (285 mL)

1/3 cup plus 1 tbsp. sliced strawberries, fresh (65.4g)

2 tsp light whipping cream (10 g)

Carbohydrate-free sweetener, to taste

½ tsp vanilla extract (2 g)

Directions:

1. Chop the strawberries into small pieces

2. Mix the Ketocal 3:1, strawberries, water, cream, vanilla extract and optional carb-free sweetener to a container

3. Place container in the freezer for 20 minutes

4. Remove from the freezer and stir mixture till smooth

5. Repeat the process two more times then leave in the freezer

Nutrition Information (for entire recipe):

Calories: 361
Fat: 33.6 g
Protein:
Carbohydrate: 7.4 g
Ratio: 2.3:1

KetoCal Creamy Gelatin Treat (MAD)

Ingredients

½ cup Ketocal LQ 120 g (unflavored or vanilla)

½ cup hot water (120 mL)

2 tsp sugar-free gelatin powder (6 g)

Directions:

1. Sprinkle the gelatin powder into the hot water and stir until dissolved

2. Add the Ketocal LQ to the gelatin mix and stir

3. Pour into a bowl or mold and chill until set

Nutrition Information (for entire recipe):

Calories: 198
Fat: 17.8 g
Protein: 7.4 g
Carbohydrate: 2.1 g
Ratio: 1.9:1

KetoCal Egg Custard Tart (MAD)

Ingredients

3 tbsp. Ketocal 3:1 powder (16.5 g)

1 tsp wheat flour (2.6 g)

1 tsp butter (4.7 g)

1 tbsp. plus 2 tsp coconut flour (11.7 g)

2 tbsp. plus 2 tsp eggs, raw, mixed well (40.5 g)

1 tsp water (5 mL)

1 tsp whole milk (5 mL)

½ tsp nutmeg (1 g)

Carbohydrate-free sweetener, to taste

Directions:

1. Preheat the oven to 325 °F

2. Place the Ketocal, wholemeal flour and coconut flour into a bowl

3. Add the butter and massage into breadcrumbs

4. Sprinkle water over the top of the mix until it becomes a stiff crumbly pastry and then roll into a ball

5. Line the tartlet tin by pressing the pastry in

6. Beat the oil, milk, a pinch of nutmeg an optional carb-free sweetener and beaten eggs and fill the tartlet tin

7. Cook at 325 °F for 10-12 minutes or until golden brown

Nutrition Information (for entire recipe):

Calories: 254
Fat: 21.1 g
Protein: 9.8 g
Carbohydrate: 6.4 g
Ratio: 1.3:1

KetoCal Raspberry Creme Brulee (MAD)

Ingredients

3 tbsp. plus 1 tsp Ketocal LQ (vanilla) (50 g)

2 tbsp. plus 2 tsp eggs, yolk (40.5 g)

2 tbsp. light whipping cream (30 g)

¼ cup raspberries (fresh) (30.8 g)

Carbohydrate-free sweetener, to taste

¼ tsp vanilla extract (1 g)

3.5 g packet of Truvia for topping

Directions:

1. Beat the egg yolks thoroughly

2. Place the Ketocal LQ, cream, carbohydrate-free sweetener and carb free vanilla extract into a bowl

3. Place the bowl over a pan of hot water and heat cream mixture until hot

4. Pour the hot cream mixture over the egg yolks, beating all the time

5. Pour this mixture into a saucepan and heat, without boiling, stirring continuously until the mixture thickens and coats the back of a spoon

6. Add the raspberries to a flameproof dish, then pour the cream mixture over the top and chill for two hours

7. Remove from the fridge and sprinkle the Truvia* on top

8. Place the dish under the broiler until the Truvia* has turned golden brown

Nutrition Information (for entire recipe):

Calories: 320
Fat: 29.4 g
Protein: 8.9 g
Carbohydrate: 4.6 g
Ratio: 2.2:1

*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 (MAD)

Ingredients

¼ cup Ketocal LQ (unflavored or vanilla) (60 g)

1 tbsp. plus ½ tsp light whipping cream (17.5 g)

2 tsp sugar-free gelatin powder (6 g)

3 tbsp. strawberries, fresh, sliced (31.1 g)

1 tbsp. crÃ¨me fraiche* (14 g)

Directions:

6. Place the Ketocal LQ, cream and crÃ¨me fraiche into a bowl

7. Place the bowl over a pan of hot water and heat cream mixture until hot

8. Pour the hot cream mixture over the sugar free gelatin and beat until smooth

9. Add the chopped strawberries to the mixture

10. Pour into a bowl or mold and chill

Nutrition Information (for entire recipe):

Calories: 232
Fat: 20.8 g
Protein: 6.6 g
Carbohydrate: 4.5 g
Ratio: 1.9:1

* CrÃ¨me fraiche is a thick cream often used in French cuisine. You can typically find it at Whole Foods Market.

Help for Parents KetoCal Recipes

KetoCal Recipes - Modified Atkins Diet (MAD)

KetoCal Blueberry Smoothie (MAD)

KetoCal Chocolate Smoothie (MAD)

KetoCal Raspberry Smoothie (MAD)

KetoCal Strawberry Smoothie (MAD)

KetoCal Green Pepper and Tomato Soup (MAD)

KetoCal Cream of Mushroom Soup (MAD)

Chef Neil and Matthew's KetoCal Blueberry Almond Muffins (MAD)

KetoCal Bacon & Cheese Muffins (MAD)

KetoCal Chocolate Muffins (MAD)

KetoCal Cinnamon and Blueberry Toast (MAD)

KetoCal Crackers (MAD)

KetoCal Cheesy Tomato Wrap (MAD)

KetoCal Pizza (MAD)

KetoCal Cauliflower & Cheese (MAD)

KetoCal Mushroom and Spinach Curry (MAD)

KetoCal Cheesy Tomato Tart (MAD)

KetoCal Cheese and Ham Tart (MAD)

KetoCal Cheese Sauce (MAD)

KetoCal Tomato Sauce (MAD)

KetoCal Blackberry Crumble (MAD)

KetoCal Raspberry Crumble (MAD)

KetoCal Pancakes and Raspberries (MAD)

KetoCal Chocolate Ice Cream (MAD)

KetoCal Strawberry Ice Cream (MAD)

KetoCal Creamy Gelatin Treat (MAD)

KetoCal Egg Custard Tart (MAD)

KetoCal Raspberry Creme Brulee (MAD)

KetoCal Strawberry Panna Cotta (MAD)

Help for Parents
KetoCal Recipes