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KetoCal Recipes…
helping to simplify the ketogenic diet.
Delicious • Easy to prepare • Enjoyable for all ages
Improving lives through specialized nutrition solutions
A special thanks to the creators of these delicious
and simple to prepare recipes.
Emma Williams, Founder/Chief Executive – Matthew’s Friends,
www.matthewsfriends.org.
Beth Zupec-Kania R.D., C.D., Program Planner – The Charlie Foundation,
www.charliefoundation.org.
Please continue to visit our new website for
more helpful KetoCal recipes @
www.MyKetoCal.com.
Nutrition Information:
Nutrients
Per 100 g
Calories
720
Protein, g
15
Fat, g
72
Carbohydrate, g
3
Vitamins
Vitamin A, IU (mcg)
1265 (380)ª
Vitamin D3, IU (mcg)
208 (5.2)
Vitamin E, IU (mg aT.E.) 11 (7.4)
Vitamin K, mcg
40
Thiamine, mg
0.64
Riboﬂavin, mg
0.64
Vitamin B6, mg
0.64
Vitamin B12, mcg
1.3
Niacin, mg
7.5
Folic Acid, mcg
190
Pantothenic Acid, mg
2.6
Biotin, mcg
12.5
Vitamin C, mg
60
Choline, mg
480
Inositol, mg
135
(US formulation - please see ª for the two nutrients
that differ in the Canadian formulation)
Per 100 mL*
144
3
14.4
0.6
253 (76)ª
41.6 (1)
2.2 (1.5)
8
0.13
0.13
0.13
0.26
1.5
38
0.52
2.5
12
96
27
Minerals
Calcium, mg
Phosphorus, mg
Magnesium, mg
Iron, mg
Zinc, mg
Manganese, mg
Copper, mcg
Iodine, mcg
Molybdenum, mcg
Chromium, mcg
Selenium, mcg
Sodium, mg
Potassium, mg
Chloride, mg
ªKetoCal
Per 100 g
800
650
110
11
5.8
1.6
600ª
82
26
19
34
300
1080
500
Per 100 mL*
160
130
22
2.2
1.2
0.32
120ª
16.4
5.2
3.8
6.8
60
216
100
- Canada formulation
Vitamin A, IU (mcg)
Copper, mcg
1500 (450)
800
300 (90)
160
* Recommended dilution of 4 mL of water to 1 g of powder
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Ingredients:
Hydrogenated Soybean Oil, Dry Whole Milk, Reﬁned Soybean Oil, Soy Lecithin, Corn Syrup Solids,
Tripotassium Citrate, Tricalcium Citrate, Potassium Chloride, Tricalcium Phosphate, Choline
Bitartrate, Magnesium Hydrogen Phosphate, Calcium Phosphate, Magenesium Acetate, Trisodium
Citrate, M-Inositol, L-Isoleucine, L-Tryptophan, Artiﬁcial Flavor (Ethyl Vanillin), L-Ascorbic Acid,
Ferrous Sulfate, Artiﬁcial Sweetener (Aspartame), L-Carnitine, Taurine, Zinc Sulfate, DL-Alpha
Tocopheryl Acetate, Nicotinamide, Magnesium Sulfate, Calcium-D-Pantothenate, Copper Sulfate,
Artiﬁcial Color (Beta Carotene), Thiamin Hydrochloride, Pyridoxine Hydrochloride, Riboﬂavin,
Vitamin A Acetate, Folic Acid, Chromium Sulfate, Potassium Iodide, Sodium Molybdate, Sodium
Hydrogen Selenite, Phylloquinone, D-Biotin, Vitamin D3, Cyanocobalamin.
Tips for preparing recipes with KetoCal ®
· Gather several small bowls or containers for weighing ingredients.
· Weigh all ingredients before preparing recipe.
· After weighing a dry ingredient, you may ‘zero’ the scale to carefully
add another dry ingredient to the same container. Weigh the higher
volume ingredients last.
· Use a rubber or silicone spatula to fully clean each container.
· Recipes with KetoCal® will cook or bake faster than regular recipes. You
may need to adjust the baking time to prevent over-cooking
· Use aluminum foil mufﬁn liners or sheets to line baking containers.
This will keep the fat from seeping away from the product. Do not use
paper liners as they will absorb the fat.
· All recipes are available in the KetoCalculator™ program as a food
product listed in the Fat Category of the food directory as “KetoCal®
Recipes.” This will allow you to create a serving from the recipe and
incorporate them into meals or snacks. For example, you may add 20
grams of KetoCal® 3:1 Pudding even though the complete recipe makes
45 grams.
· If you include a recipe in a meal or snack, you can alter the ratio by
adding other foods such as adding whipped cream to the KetoCal® 3:1
Pudding to raise the ratio to 4:1.
· You may also divide the prepared recipes to use as snacks or partial
meals. For example, half of the Almond-Coconut Cookie Recipe yields
100 calories, 3:1.
· Recipes may be batched to save time. It is important to make a single
recipe ﬁrst then weigh the ﬁnal product. Make a batch recipe by
multiplying each ingredient by 10. Weigh the ﬁnal product then divide
this weight by the weight of a single recipe. This will give you the
weight of a single serving then weigh out 10 single servings.
· 36% Cream = Heavy whipping cream
PAGE 4
Crème Brulee
400 Calories, 4:1,
Weight of Prepared Recipe: 110 grams
Grams
1
82
26
5
Ingredient
Pure vanilla extract
Cream, 36%
Egg yolk – raw
KetoCal® powder – Nutricia North America
Instructions
1. Mix together the ﬁrst 3 ingredients until well blended.
2. Mix in 10-15 drops of liquid sweetener.
3. Stir in the KetoCal® powder with small spatula.
4. Pour batter into an ungreased ramekin or custard dish.
5. Bake at 325°F for 25 minutes until light golden brown and spongy.
Serve Crème Brulee cold. Very good with whipped cream!
0 in*Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.
PAGE 5
Pudding with Heavy Cream
100 Calories, 4:1, Weight of Prepared Recipe: 53 grams
Grams
16
1
6
60
Ingredient
Cream, 36%
Jell-O® sugar free, low calorie gelatin
dessert – powder (any ﬂavor)
KetoCal® powder – Nutricia North America
Water
Instructions
1. Weigh sugar free Jell-O powder
in a small bowl.
2. Heat about ½ cup of water to a
boil then weigh out 60 grams and
stir into sugar free Jell-O. Allow
to cool for about 3 minutes.
3. Stir KetoCal® powder into Jell-O
mixture with a small spatula
until smooth.
4. Add the cream and mix again.
5. Refrigerate for at least 2 hours.
Blueberry Mufﬁns
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)
604 Calories, 3:1,
Makes 3 mufﬁns (201 Calories each)
Pudding
Grams
21
15
23
23
21
26
104 Calories, 3:1, Weight of Prepared Recipe: 45 grams
Grams
1.3
14
60
Ingredient
Jell-O® sugar free, low calorie gelatin
dessert – powder (any ﬂavor)
KetoCal® powder – Nutricia North America
Water
Instructions
1. Weigh sugar free Jell-O powder in
a small bowl.
2. Heat about ½ cup of water to a
boil then weigh out 60 grams and
stir into sugar free Jell-O. Allow to
cool for about 3 minutes.
3. Stir KetoCal® powder into Jell-O
mixture with a small spatula
until smooth.
4. Refrigerate for at least 2 hours.
PAGE 6
Ingredient
Cream, 36%
Blueberries, fresh
Egg (raw, mixed well)
KetoCal® powder – Nutricia North America
Almond ﬂour (whole ground blanched almonds)*
Butter
Instructions
1.
2.
3.
4.
5.
6.
7.
8.
Weigh all ingredients into small separate containers.
Mix together the dry ingredients; KetoCal® powder and almond ﬂour.
Melt the butter. Allow to cool for approximately 1 minute.
Mix egg and cream into melted butter until well blended.
Stir mixture into dry ingredients.
If desired, stir in several drops of liquid sweetener**.
Spoon mixture into foil mufﬁn cups in a mufﬁn tin.
Bake at 325°F for 20 minutes.
Refrigerate in a sealed bag for up to 2 days. Mufﬁn may be frozen.
*Almond ﬂour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.
PAGE 7
Almond-Coconut Cookies
Pancakes or Wafﬂes
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)
399 Calories, 3:1
203 Calories, 3:1,
Weight of Prepared Recipe: 32 grams
Grams
2
5
13
6
8
–
Ingredient
Coconut ﬂour – Bob’s Red Mill® Organic
Egg (raw, mixed well)
KetoCal® powder – Nutricia North America
Almond ﬂour (whole ground blanched almonds)*
Butter
Almond extract
Instructions
1.
2.
3.
4.
Melt butter then add to egg.
Add in 5 – 10 drops of almond extract to egg mixture.
Add several drops liquid sweetener**. Mix well.
Mix together the dry ingredients; coconut ﬂour, KetoCal® powder and
almond ﬂour.
5. Stir egg mixture into dry ingredients until well blended.
6. Form into 6 small balls on cookie sheet. You may press down to create
a ﬂat cookie.
7. Bake at 325°F on center rack of oven for 8 – 10 minutes
*Almond ﬂour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.
PAGE 8
Grams
20
20
10
25
14
24
Ingredient
Cream, 36%
Blueberries, fresh
Egg yolk – raw
Egg white – raw*
Butter
KetoCal® powder – Nutricia North America
Instructions
1.
2.
3.
4.
5.
6.
Melt butter, stir in egg yolk and cream until well blended.
Mix KetoCal® powder into above mixture.
Whip the egg white from 1 large egg white and then weigh out 25 grams.
Fold egg white into batter.
Fold in blueberries.
Spray small frying pan or wafﬂe iron with oil spray and warm to
medium heat. Fry batter to desired doneness.
7. Very tasty served with melted butter ﬂavored with several drops of
maple ﬂavoring such as Bickford.
*1 large egg contains approximately 34 grams of egg white. When egg white is whipped, it will expand
several times in volume; however, it remains the same weight.
PAGE 9
Ideas for Flavoring KetoCal: *
· Sugar-Free Jell-O®
· Water Sensations®; Water Sensations is a clear liquid ﬂavor enhancer
for water. It contains only natural ﬂavors. It is sweetened with
Sucralose, a zero calorie, non-sugar sweetener.
(www.watersensations.com)
· DaVinci Sugar-Free Syrups: No Calories. No Carbs. Sugar Free.
Great Taste. Sweetened with SPLENDA® Brand Sweetener.
(www.Davincigourmet.com)
More Ideas for Snacks and Treats:
No Bake Fudge
303 Calories, 4:1,
Weight of Prepared Recipe: 61 grams
Grams
1.8
4.5
16
–
30
9
0.5
Ingredient
Hershey’s® Cocoa (unsweetened)
Coconut ﬂour – Bob’s Red Mill® Organic
KetoCal® powder – Nutricia North America
A pinch of salt
Cream, 36%
Butter
Pure vanilla extract
Instructions
1. Mix together the dry ingredients; cocoa, coconut ﬂour,
KetoCal® powder and salt
· KetoCal can be kept in the freezer for a maximum of one week
· Freeze KetoCal to make “slushies” or “ketocubes”.
1.
Based on your dietitian’s prescription, calculate the amount of
KetoCal required to meet the caloric value of a snack (i.e. 125
calorie snack = 17.3 g of KetoCal powder.)
2.
Mix with water. (Number of cubes per snack very with amount of
water added.)
3.
Pour the formula into an ice cube tray to make small “ketocubes”
and place a small stick in the middle.
· Combine KetoCal with diet soda for a sweet bubbly treat.*
· When it is cool outside, use KetoCal to make a warm, soothing drink.
KetoCal can be safely heated to 122o F. Do not use a microwave to
heat KetoCal.
2. Stir melted butter into cream and mix well.
3. Stir in vanilla extract and several drops of liquid sweetener*
4. Form dough into a 3 x 2 inch rectangle on a piece of aluminum foil.
* The dietitian should be consulted to determine if these items can
be safely added to the diet.
5. Refrigerate until ﬁrm, about 1 hour. Divide into pieces for snacks.
*Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.
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