KetoCal 4:1 Recipes - Classical" Ketogenic Diet
4:1 Ratio
IMPORTANT: Please consult with your health care professional to determine if these recipes are appropriate for your prescribed medical nutrition therapy.
| Desserts: | |
| Muffins: | |
| Pancakes & Toast: | |
| Pizzas, Wraps & Savory Tarts: | |
| Sauces: | |
| School Lunch Recipes: | |
| Smoothies & Shakes: | |
| Soups: | |
| Vegetable Dishes: |
KetoCal LQ Blueberry Smoothie (4:1)
This recipe is for patients
following a 4:1 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
Unflavored or Vanilla
30 g blueberries,
frozen, unsweetened
12 g canola oil
Ice cubes
Optional: carbohydrate-free
sweetener (recommended if using the Unflavored KetoCal LQ)
Directions:
1. Place the KetoCal LQ, blueberries, oil, about 4 ice cubes, and optional carb-free sweetener into a blender
2. Blend until smooth.
Nutrition Information (for entire recipe):
Calories: 418
Fat: 41.8 g
Protein: 6.3 g
Carbohydrate: 4.1 g
Ratio: 4:1
KetoCal LQ Chocolate Smoothie (4:1)
This recipe is for patients
following a 4:1 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
4 g cocoa powder, unsweetened
9 g canola oil
Ice cubes
Optional: carbohydrate-free sweetener (recommended if using the KetoCal LQ
Unflavored)
Directions:
1. Place the KetoCal LQ, cocoa powder, oil, about 4 ice cubes, and optional carb-free sweetener into a blender and blend until smooth.
Variations: Instead of adding ice, you could warm this recipe to make hot chocolate!
Nutrition Information (for entire recipe):
Calories: 390
Fat: 39.0 g
Protein: 7.0 g
Carbohydrate: 2.8 g
Ratio: 4:1
KetoCal LQ Raspberry Smoothie (4:1)
This recipe is for patients
following a 4:1 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
30 g raspberries, raw, unsweetened
8 g canola oil
Ice cubes
Optional: carbohydrate-free sweetener (recommended if using the Unflavored KetoCal
LQ)
Directions:
1. Place KetoCal LQ, raspberries, oil, about 4 ice cubes, and optional carb-free sweetener into a blender and blend until smooth.
Nutrition Information (for entire recipe):
Calories: 378
Fat: 37.8 g
Protein: 6.5 g
Carbohydrate: 2.9 g
Ratio: 4:1
KetoCal LQ Strawberry Smoothie (4:1)
This recipe is for patients
following a 4:1 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
30 g strawberries, frozen, unsweetened
9 g canola oil
Ice cubes
Optional: carbohydrate-free sweetener (recommended if using the Unflavored
KetoCal LQ)
Directions:
1. Place KetoCal LQ, strawberries, oil, about 4 ice cubes, and optional carb-free sweetener into a blender and blend until smooth.
Nutrition Information (for entire recipe):
Calories: 386
Fat: 38.7 g
Protein: 6.3 g
Carbohydrate: 3.3 g
Ratio: 4:1
KetoCal Pumpkin Spice Shake (4:1)
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
1 g ground cinnamon or unsweetened pumpkin pie spice
5 g canola oil
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: 228
Fat: 22.8 g
Protein: 3.9 g
Carbohydrate: 1.8 g
Ratio: 4:1
KetoCal Green Pepper and Tomato Soup (4:1)
This recipe is for patients
following a 4:1 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:
70 g KetoCal LQ Unflavored
18 g olive oil
29 g peppers, green, raw
2 g bouillon, chicken, granules
2 g tomato puree
49 g tomatoes, canned, diced
2 g garlic paste
10 g spring onions or scallions, raw, bulbs and tops, chopped
30 g (mL) water
Directions:
1. Place spring onions, peppers, garlic, tomato puree and oil into a pan and sweat for 4 minutes
2. Heat water until warm and then dissolve the stock cube, then add to the pan
3. Add canned tomatoes to the vegetables in the pan, and simmer for 10 minutes
4. Add KetoCal (unflavored) to the soup. Heat for a further minute.
5. Blend soup using a blender until smooth
Nutrition Information (for entire recipe):
Calories: 296
Fat: 29.4 g
Protein: 3.3 g
Carbohydrate: 4:1 g
Ratio: 4:1
KetoCal Mushroom Soup (4:1)
This recipe is for patients
following a 4:1 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:
70 g KetoCal LQ Unflavored
70 g mushrooms, raw, white
10 g spring onions or scallions, raw, bulbs and tops, chopped
21 g olive oil
2 g instant bouillon, chicken, granules
2 g garlic paste
30 g (mL) water
Directions:
1. Place spring onions, mushrooms, garlic, and oil into a pan and sweat for 4 minutes
2. Heat 30 g (mL) water until warm and then dissolve the stock cube
3. Add stock to vegetables in the pan, and simmer for 10 minutes
4. Add KetoCal to the soup. Heat for a further minute.
5. Blend using a blender until smooth
Nutrition Information (for entire recipe):
Calories: 326
Fat: 32.6 g
Protein: 4.9 g
Carbohydrate: 3.2 g
Ratio: 4:1
KetoCal Mock Baked Potato Soup (4:1)
This recipe is for patients
following a 4:1 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 (about half a tetra box) KetoCal 4:1 LQ Unflavored
50 g cauliflower, measured raw
2 g chicken bouillon granules, dissolved
in 1 tbsp (15 g) water
19 g olive oil
3 g cheddar cheese, shredded
4 g green onions (scallions), chopped
4 g bacon, cooked crisp
Poultry seasoning and black pepper to taste
Directions:
1. Steam or boil the cauliflower until soft, then blend using a hand mixer or food processor; Add a small amount of water if needed
2. Add KetoCal, oil, pureed cauliflower and bouillon (dissolved in water) to a pot on low heat
3. Cook bacon to crisp in microwave, add half (2 g) to soup mixture and save other half for garnish
4. Add black pepper and poultry seasoning, if desired
5. Let simmer for 10-15 minutes to allow to thicken slightly
6. Just prior to serving, top with shredded cheese, chopped green onions and remaining (2 g) of bacon
Nutrition Information (for entire recipe):
Calories: 398
Fat: 39.8 g
Protein: 7.1 g
Carbohydrate: 2.9
Ratio: 4:1
KetoCal Cream-of-Taco Soup (4:1)
This recipe is for patients
following a 4:1 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 (about half a tetra box) of KetoCal 4:1 LQ Unflavored
2 g chicken bouillon
granules, dissolved in 1 tbsp (15 g) water
16 g olive oil
10 g tomato paste
10 g green pepper,
diced
5 g red onion, diced
10 g avocado, diced
1 g cilantro,
chopped
0.5 g chili powder
0.5 g cumin
0.5 g paprika
0.5 g oregano
Directions:
1. Heat olive oil in a pan on low
2. Add green peppers and onions to oil and sauté until slightly tender (about 5-10 minutes)
3. Add bouillon (dissolved in the 1 tbsp water) and KetoCal LQ, blend together
4. Add tomato paste, stir well
5. Add spices 0.5 g each of chili powder, cumin, paprika, and oregano (Note- This may be spicy for little ones so consider adding less and adjusting to taste)
6. Stir well over low heat until ingredients are well blended (do not overheat on higher temperatures or cook too long, this alters the texture)
7. Pour soup into a bowl, top with diced avocado and chopped cilantro
Nutrition Information (for entire recipe):
Calories: 358
Fat: 35.9 g
Protein: 5.1 g
Carbohydrate: 3.8
Ratio: 4:1
KetoCal Tomato Basil Soup (4:1)
This recipe is for patients
following a 4:1 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 (about half a tetra box) KetoCal
4:1 LQ Unflavored
2 g chicken bouillon granules, dissolved in 1 tbsp (15 g or mL) water
15 g tomato paste
2 g garlic paste, Amore*
20 g olive oil
4 g parmesan cheese, grated
1 g fresh basil
Pinch of dried oregano
Black pepper to taste
Directions:
1. Over a low heat, add oil, bouillon (dissolved in water), KetoCal and garlic paste to a pot.
2. Stir well until well blended (about 5 minutes).
3. Add spices and cook an additional 5-10 minutes over low heat.
4. Top with parmesan cheese.
Nutrition
Information (for entire recipe):
Calories: 400
Fat: 40.0 g
Protein: 6.3 g
Carbohydrate: 3.8 g
Ratio: 4:1
*Nutricia is not affiliated with the Amore brand and does
not endorse this brand of garlic paste over another. Please be aware that
nutritional content may vary by brand so if using a different brand, you may
need to adjust the recipe slightly to reach the desired ratio.
Chef Neil and Matthew's KetoCal 4:1 Blueberry Almond Muffins (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
10 g frozen blueberries
10 g ground almond flour
25 g butter
19 g eggs, raw, beaten
16 g coconut, dried, shredded, unsweetened
1 g baking powder
10 g (mL) water
Directions:
1. Preheat the oven to 350°F
2. Beat the eggs.
3. Mix all the ingredients together.
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. Cook for 30-35 minutes on 350°F
6. Remove the tray from the oven and allow to cool
(Note: If the muffin is bubbling around the sides, this is fine. The liquid will be absorbed back into the muffin once cooled)
Chef's tips:
v All muffins can be frozen
v To batch, multiply the mixture by how many muffins you want to make and then divide into equal amounts in the muffin tray.
Nutrition Information (for entire recipe):
Calories: 444
Fat: 44.4 g
Protein: 7.3 g
Carbohydrate: 3.9
Ratio: 4:1
Matthew's Friend's KetoCal 4:1 Chocolate Muffins Recipe (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
4 g cocoa powder,
unsweetened
8 g ground almond flour
28 g butter
17 g coconut, dried,
shredded, unsweetened
15 g eggs, raw, beaten
1 g baking powder
10 g (mL) water
Directions:
1. Pre-heat oven to 350°F
2. Beat the eggs.
3. Mix all the ingredients together.
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. Cook for 30-35 minutes at 350°F
6. Remove the tray from the oven and allow to cool (Note! If the muffin is bubbling around the sides, this is fine. The liquid will be absorbed back into the muffin, once cooled)
Chef's tips:
> All muffins can be frozen
> To batch, multiply the mixture by how many muffins you want to make and then divide into equal amounts in the muffin tray.
Nutrition
Information (for entire recipe):
Calories: 463
Fat: 46.5 g
Protein: 7.2 g
Carbohydrate: 4.4 g
Ratio: 4:1
Chef Neil's KetoCal 4:1 Bacon & Cheese Muffins (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
23 g butter
10 g ground almond flour
13 g coconut, dried,
shredded, unsweetened
2 g cheddar cheese, Kraft,
medium, sharp, or mild
6 g bacon, cooked crisp
8 g eggs, raw, beaten
2 g spring onions or
scallions, tops and bulbs
1 g baking powder
10 g (mL) water
Directions:
1. Preheat the oven to 350°F
2. Chop the bacon and spring onions.
3. Beat the eggs.
4. Mix all the ingredients together in a bowl
5. 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. Cook at 350°F for 30-35 minutes or until golden
7. Remove the tray from the oven and allow to cool
(Note! If the muffin is bubbling around the sides, this is fine. The liquid will be absorbed back into the muffin, once cooled)
Chef's tips:
> All muffins can be frozen
> To batch, multiply the mixture by how many muffins you want to make and then divide into equal amounts in the muffin tray.
Nutrition Information (for entire recipe):
Calories: 426
Fat: 42.5 g
Protein: 7.9 g
Carbohydrate: 2.9 g
Ratio: 4:1
KetoCal 4:1 Cinnamon and Blueberry Toast (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
18 g blueberries
17 g butter
10 g cream, 40%
13 g eggs, raw, beaten
2 g baking powder
1 g cinnamon, ground
Optional: carbohydrate-free sweetener
30 g (mL) water
Directions:
1. Preheat the oven to 350°F
2. Mix the KetoCal, cream, baking powder, sweetener and water together in a bowl
3. Melt the butter and add to the mixture
4. Chop the blueberries into small pieces and add to the mixture
5. Add a pinch of cinnamon to the mixture
6. Place the mixture on to a sheet of baking/parchment paper
7. Spread out thinly into a 6†square
8. Cook in the oven at 350°F for 10 minutes or until golden brown
Nutrition Information (for entire recipe):
Calories: 400
Fat: 40.0 g
Protein: 6.4 g
Carbohydrate: 3.7 g
Ratio: 4:1
KetoCal 4:1 Cheese and Tomato Wrap (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
12 g eggs, raw, beaten
10 g cream, 40%
1 g garlic puree
1 g sundried tomato puree
5 g butter
5 g olive oil
3 g parmesan cheese, grated
4 g (mL) water
Directions:
1. Preheat oven to 375 °F
2. Mix together the cream, parmesan cheese, KetoCal 4:1 Powder, sundried tomato puree, garlic puree and eggs
3. Melt the butter and add it to the mixture
4. Add the water and mix until a smooth paste is formed
5. You can then cook this in 2 ways:
a. Using a small frying pan, spread out half of the mixture and flip this just like a pancake
b. Spread out the mixture onto a greased baking tray or parchment paper, then bake at 375 °F for 10 minutes or until golden brown
6. Once cooked, place the wrap onto a cool, wire tray
Nutrition Information (for entire recipe):
Calories: 296
Fat: 29.5 g
Protein: 5.9 g
Carbohydrate: 1.5 g
Ratio: 4:1
KetoCal Cheese and Tomato Pizza (4:1)
This recipe is for patients
following a 4:1 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 in
a 4:1 ratio
Ingredients:
20 g Ketocal 4:1 Powder
17 g olive oil
2 g sundried tomato puree
20 g tomatoes, canned, diced
2 g garlic paste
5 g cheddar cheese
13 g eggs, raw, mixed well
5 g (mL) water
Directions to make pizza crust:
1. Preheat oven to 325°F
2. Mix the KetoCal, olive oil, eggs and water together.
3. Spread the mixture onto a lightly greased baking sheet or baking/parchment paper in a 6 inch circle
Directions for pizza topping:
1. Chop the canned tomatoes into small pieces
2. Place the remaining ingredients into a bowl and mix together
3. Place the mixture on top of the base, and spread out evenly, leaving about an inch of space from the edges without topping
4. Sprinkle with a pinch of Italian herbs, if desired
5. Cook at 325°F for about 10 -20 minutes
Nutrition Information (for entire recipe):
Calories: 348
Fat: 34.9 g
Protein: 6.3 g
Carbohydrate: 2.3 g
Ratio: 4:1
KetoCal Cauliflower & Cheese (4:1)
This recipe is for patients
following a 4:1 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:
40 g KetoCal LQ Unflavored
40 g cauliflower, measured raw
15 g olive oil
10 g sharp cheddar cheese, shredded
Directions:
1. Preheat oven to 325 °F
2. Boil cauliflower for 5 minutes. Pour off the water and then place the cauliflower in an ovenproof dish.
3. Place the oil, KetoCal, half the cheddar cheese and water into a small pan
4. Stir on the heat until the cheese has melted. Do not boil.
5. Cover the cauliflower with the cheese sauce
6. Sprinkle the remainder of the grated cheddar cheese on top
7. Cook in the oven at 325 °F for 5-10 minutes
Nutrition Information (for entire recipe):
Calories: 243
Fat: 24.3 g
Protein: 4.5 g
Carbohydrate: 1.6 g
Ratio: 4:1
KetoCal Mushroom and Spinach Curry (4:1)
This recipe is for patients
following a 4:1 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 4:1 LQ
Unflavored
16 g olive oil
12 g mushrooms, raw, white
12 g peppers, green, raw<
20 g spinach, raw
1 g tomato puree
5 g spring onions or scallions, raw, bulbs and tops
2 g garlic paste
31 g tomatoes, canned, diced
1 g curry powder
Directions:
1. Heat the oil in a pan
2. Place the spring onions, peppers, mushroom, garlic, tomato puree into the pan and cook on a medium heat for 5 minutes
3. Add the chopped tomatoes, curry powder, spinach and cook for 5 minutes further on low heat
4. Mix in the KetoCal (unflavored) into the curry and serve
Nutrition Information (for entire recipe):
Calories: 201
Fat: 20.1 g
Protein: 2.1 g
Carbohydrate: 2.9 g
Ratio: 4:1
KetoCal Cheesy Tomato Tart (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
4 g cheddar cheese
6 g raw tomatoes
5 g spring onions or scallions, raw, bulbs and tops, chopped
7 g butter
25 g eggs, raw, mixed well
16 g coconut, dried, shredded, unsweetened
9 g olive oil
5 g (mL) water
Directions:
1. Preheat oven to at 325°F
2. Place the coconut, KetoCal 4:1 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.
4. Roll into a ball
5. Line the tartlet tin by pressing the pastry into the tin
6. Beat the eggs.
7. Chop up the tomato and onions.
8. Mix the chopped tomato, chopped onion, cream cheese, oil, beaten eggs and half of the cheddar cheese together and fill the tartlet tin
9. Sprinkle the rest of the cheddar cheese onto the top
10. Cook at 325°F for 10-12 minutes or until golden brown
Nutrition Information (for entire recipe):
Calories: 336
Fat: 33.7 g
Protein: 6.3 g
Carbohydrate: 2.0 g
Ratio: 4:1
KetoCal Cheese and Ham Tart (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
2 g cheddar Cheese
2 g ham, natural smoked
4 g cream cheese
2 g mushrooms, white, raw
6 g butter
20 g eggs, raw, mixed well
13 g coconut, dried, shredded, unsweetened
7 g olive oil
5 g (mL) water
Directions:
1. Preheat the oven to 325 °F
2. Place the coconut, KetoCal 4:1 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.
4. Roll into a ball
5. Line the tartlet tin by pressing the pastry into the tin
6. Beat the eggs.
7. Chop up the ham and mushrooms.
8. Mix the chopped ham, chopped mushroom, cream cheese, oil, beaten eggs and half of the cheddar cheese together and fill the tartlet tin
9. Sprinkle the rest of the cheddar cheese onto the top
10. Cook at 325°F for 10-12 minutes or until golden brown
Nutrition Information (for entire recipe):
Calories: 409
Fat: 40.9 g
Protein: 8.0 g
Carbohydrate: 2.4 g
Ratio: 4:1
KetoCal Cheese Sauce (4:1)
This recipe is for patients
following a 4:1 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 Unflavored
5 g olive oil
7 g cheddar cheese
Directions:
1. Add oil, unflavored KetoCal LQ and the cheese into a pan
2. Stir together until the cheese has melted
3. Serve as desired.
Nutrition Information (for entire recipe):
Calories: 147
Fat: 14.7 g
Protein: 3.3 g
Carbohydrate: 0.4 g
Ratio: 4:1
KetoCal Tomato Sauce (4:1)
This recipe is for patients
following a 4:1 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 LQ Unflavored
10 g olive oil
2 g tomato puree
28 g tomatoes, canned, diced
1 g garlic paste
10 g spring onions or scallions, raw, bulbs and tops, chopped
10 g mushrooms, white, raw, chopped
Directions:
1. Place the oil, garlic paste, spring onions, mushrooms, and tomato puree in a pan and cook for 5 minutes.
2. Add the canned tomatoes and cook for a further 2-3 minutes if required.
3. Add a pinch of oregano if desired.
4. Stir in the KetoCal until fully mixed.
5. Serve as desired.
Nutrition Information (for entire recipe):
Calories: 119
Fat: 12.0 g
Protein: 1.0 g
Carbohydrate: 1.9 g
Ratio: 4:1
KetoCal Blackberry Crumble (4:1)
This recipe is for patients
following a 4:1 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 KetoCal 4:1
Powder
35 g blackberries,
raw
8 g butter
16 g coconut, dried, shredded, unsweetened
Optional
carbohydrate-free sweetener, to taste (recommended if using Unflavored KetoCal
LQ)
Directions:
1. Preheat oven to 300 °F
2. Place KetoCal, butter, coconut and optional carb-free sweetener in a bowl
3. Rub in the butter with your fingertips until it resembles fine breadcrumbs.
4. Place the raw blackberries into a small ovenproof dish and cover with the KetoCal crumble mixture
5. Cook at 300 °F for 10 minutes
Nutrition Information (for entire recipe):
Calories: 296
Fat: 29.5 g
Protein: 4.3 g
Carbohydrate: 3.2 g
Ratio: 4:1
KetoCal Raspberry Crumble (4:1)
This recipe is for patients
following a 4:1 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 KetoCal 4:1 Powder
35 g raspberries, raw, unsweetened
15 g coconut, dried, shredded, unsweetened
10 g butter
Optional carbohydrate-free sweetener, to taste
Directions:
1. Preheat oven to 300 °F
2. Place KetoCal, butter, coconut and optional carb-free sweetener in a bowl
3. Rub in the butter with your fingertips until it resembles fine breadcrumbs.
4. Place the raw raspberries into a small ovenproof dish and cover with the KetoCal crumble mixture
5. Cook at 300 °F for 10 minutes
Nutrition Information (for entire recipe):
Calories: 305
Fat: 30.5 g
Protein: 4:1 g
Carbohydrate: 3.5 g
Ratio: 4:1
KetoCal Pancakes (4:1)
This recipe is for patients
following a 4:1 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:
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. Melt the butter.
2. Stir in the egg, cream, oil, and optional carb-free sweetener into the butter and mix well.
3. Mix the KetoCal 4:1 powder and water, and then add into the mixture.
4. Spray a small fry pan with oil and warm to medium heat
5. Cook until golden brown
Nutrition Information (for entire recipe):
Calories: 341
Fat: 34.0 g
Protein: 7.5 g
Carbohydrate: 1.1 g
Ratio: 4:1
KetoCal Chocolate Ice Cream (4:1)
This recipe is for patients
following a 4:1 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 4:1 powder
15 g cocoa powder
209 g cream, 36%
120 g (mL) water
Optional carbohydrate-free
sweetener, to taste
Directions:
1. Mix KetoCal powder, cream, water, milk, vanilla extract and optional carb-free sweetener
2. Place in the freezer for 20 minutes
3. Remove from the freezer and stir until smooth
4. Repeat the process 2 more times and then leave to freeze
Nutrition Information (for entire recipe):
Calories: 1185
Fat: 118.4 g
Protein: 15.8 g
Carbohydrate: 14.0 g
Ratio: 4:1
KetoCal Vanilla Ice Cream (4:1)
This recipe is for patients
following a 4:1 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 4:1 powder
60 g cream, 36%
30 g whole milk
4 g pure vanilla extract
240 g water
Optional carbohydrate-free sweetener, to taste
Directions:
1. Mix KetoCal powder, cream, water, milk, vanilla extract and optional carb-free sweetener
2. Place in the freezer for 20 minutes
3. Remove from the freezer and stir until smooth
4. Repeat the process 2 more times and then leave to freeze
Nutrition Information (for entire recipe):
Calories: 642
Fat: 64.2 g
Protein: 10.8 g
Carbohydrate: 5.4 g
Ratio: 4:1
KetoCal Creamy Gelatin Snack (4:1)
This recipe is for patients
following a 4:1 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:
220 g KetoCal LQ, Vanilla
or Unflavored (will be sweeter if using Vanilla)
5 g sugar-free gelatin
powder
25 g (mL) water
Directions:
1. Dissolve the gelatin in hot
water
2.
Add the KetoCal LQ and stir
3.
Pour into a mold/ dish and
refrigerate until set
Nutrition Information (for entire recipe):
Calories: 326
Fat: 32.6 g
Protein: 6.9 g
Carbohydrate: 1.4 g
Ratio: 4:1
KetoCal Egg Custard Tart (4:1)
This recipe is for patients
following a 4:1 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 4:1 Powder
8 g butter
16 g coconut, dried, shredded, unsweetened
7 g olive oil
35 g eggs, raw, mixed well
5 g cream, 40%
0.5 g nutmeg
5 g (mL) water
Optional: carbohydrate-free sweetener, to taste
Directions:
1. Preheat the oven to 325°F
2. Place coconut, KetoCal and butter in a bowl.
3. Rub in the butter with your fingertips
4. Sprinkle water over the top and mix until it becomes a stiff, crumbly pastry.
5. Roll into a ball.
6. Line the tartlet tin and press the pastry into the tartlet tin.
7. Beat the oil, cream, nutmeg, optional carb-free sweetener, and eggs together.
8. Fill the tartlet tin.
9. Cook at 325°F for 10-12 minutes, or until golden brown
Nutrition Information (for entire recipe):
Calories: 398
Fat: 39.8 g
Protein: 7.9 g
Carbohydrate: 2.1 g
Ratio: 4:1
KetoCal Creme Brulee (4:1)
This recipe is for patients
following a 4:1 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, Vanilla or
Unflavored
39 g cream, 40%
35 g eggs, yolk, raw
2 g pure vanilla extract
11 g canola oil
3.5 g Truvia*
Directions:
1. Beat the egg yolks thoroughly
2. Heat the cream, Ketocal LQ, optional carb-free 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. Add the canola oil to the mixture and mix well
5. Return the mixture back to a saucepan or basin
6. Heat without boiling the mixture, stirring all the time until the mixture starts to thicken and coast the back of a spoon
7. Remove from the heat
8. Pour the mixture into a flameproof dish and then chill in the refrigerator for 2 hours
9. Take one 3.5 g packet of Truvia and sprinkle over the top
10. Place the dish under the broiler until the Truvia has turned golden brown
Nutrition Information (for entire recipe):
Calories: 450
Fat: 44.9 g
Protein: 8.2 g
Carbohydrate: 3.1 g
Ratio: 4:1
*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 (4:1)
This recipe is for patients
following a 4:1 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 4:1 LQ
21 g strawberries, raw
30 g cream, 40%
20 g creme fraiche*
4 g sugar-free gelatin powder
10 g canola oil
Directions:
1. Heat the cream, KetoCal LQ, crème fraiche, until hot, using either a double saucepan or a basin standing in an oven pan of hot water.
2. Pour the hot cream and KetoCal LQ mixture over the sugar free gelatin and beat until smooth
3. Add the chopped strawberries to the mixture
4. Pour into a dish or mold and then chill.
Nutrition Information (for entire recipe):
Calories: 388
Fat: 38.9 g
Protein: 5.7 g
Carbohydrate: 4.0 g
Ratio: 4:1
* Creme fraiche is a thick cream often used in French cuisine. You can typically find it at Whole Foods Market.
KetoCal Almond Coconut Cookies (4:1)
This recipe is for patients
following a 4:1 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 4:1
Powder
12 g butter
2 g Coconut flour
5 g eggs, raw, mixed well
6 g almond flour
1 g Truvia*
Optional: Carbohydrate-free artificial sweetener, carbohydrate-free almond
extract
Directions:
1. Melt butter then add to egg.
2. Mix together the dry ingredients; coconut flour, KetoCal powder
and almond flour.
3. Stir egg mixture into dry ingredients until well blended.
4. Optional: add a small amount of carbohydrate-free almond extract
and/or artificial sweetener, to taste
5. 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.
6. Sprinkle Truvia* on top of cookies
7. Bake at 325°F on center rack of oven for 8 – 10 minutes.
Nutrition Information (for entire recipe):
Calories: 239
Fat: 23.9 g
Protein: 4.5 g
Carbohydrate: 1.6 g
Ratio: 4:1
*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 Apple Crumble with Whipped Cream (4:1)
This recipe is for patients following a 4:1 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:
11 g Butter
28 g Apple,
raw-without skin
15 g Cream, 40%
15 g KetoCal 4:1
powder – Nutricia North America
18 g Coconut- dried,
shredded - unsweetened
Optional: Carbohydrate-free sweetener; a pinch of
cinnamon.
Directions:
1. Preheat oven to 325°F .
2. Use a small amount of the butter to grease a small ramekin.
3. Chop apples into fine pieces, then place on bottom of the ramekin.
4. Mix softened butter, KetoCal and coconut together to form a soft dough.
5. Spread dough on top of apples in ramekin.
6. Bake in preheated oven for 20 minutes or until golden brown.
7. Whip cream and add on top just before serving.
Nutrition Information (for entire recipe):
Calories: 371
Fat: 37.0 g
Protein: 3.9 g
Carbohydrate: 5.4 g
Ratio: 4:1
KetoCal Butternut Squash Soup (4:1)
This recipe is for patients
following a 4:1 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:
1 g Bouillon, Instant, chicken granules
24 g Olive Oil
12 g Turnips - cooked, chopped
150 g Water
31 g Squash, Butternut – cooked, chopped
15 g KetoCal 3:1 powder
10 g Onions, spring or scallions
(tops and bulb) - raw, chopped
Directions:
1.
Heat the olive oil over medium-low heat. Add the butternut
squash, spring onions and turnips and cook until soft.
2.
Add the bouillon to the warm water, combine to soup base and
simmer; do not boil, for about 25 minutes.
3.
Add KetoCal and blend till smooth. Do not boil when KetoCal is in
soup.
4.
If desired, a pinch of dried herbs may be added.
Nutrition Information (for entire recipe):
Calories: 342
Fat: 34.2 g
Protein: 3.0 g
Carbohydrate: 5.6 g
Ratio: 4:1
KetoCal No-Bake Fudge (4:1)
This recipe is for patients following a 4:1 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 KetoCal 4:1 or KetoCal 3:1 Powders
Ingredients:
If
using KetoCal 4:1 Powder:
2.0 g Cocoa powder (unsweetened)
4.5 g Coconut flour
16 g KetoCal 4:1 powder
– A pinch of salt
30 g Cream, 36%
7 g Butter
0.5 g Pure vanilla extract
Optional: Carbohydrate-free sweetener
If
using KetoCal 3:1 Powder:
1.8 g Cocoa powder (unsweetened)
3 g Coconut flour
15 g KetoCal 3:1 powder
– A pinch of salt
30 g Cream, 36%
11 g Butter
0.5 g Pure vanilla extract
Optional: Carbohydrate-free sweetener
Directions:
1.
Mix together the dry ingredients; cocoa, coconut flour, KetoCal
powder, and salt
2.
Stir melted butter into cream and mix well.
3.
Stir in vanilla extract and carbohydrate-free sweetener
4.
Form dough into a 3 x 2 inch rectangle on a piece of aluminum
foil.
5.
Refrigerate until firm, about 1 hour. Divide into pieces for
snacks.
Nutrition Information (for entire recipe):
If using KetoCal 4:1 Powder:
Calories: 284
Fat: 28.4 g
Protein: 4.0 g
Carbohydrate: 3.2 g
Ratio: 4:1
If using KetoCal 3:1 Powder:
Calories: 303
Fat: 30.4 g
Protein: 3.8 g
Carbohydrate: 3.6 g
Ratio: 4:1