PLU
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Sr W R
eci
pes E C
IPE
for
bo
th S I N
Ke
toC S I D
al 3
E
:1 a !
nd
4:1
helping to simplify the ketogenic diet
Delicious • Easy to prepare • Enjoyable for all ages
Improving lives through specialized nutrition solutions
Important – Please Read:
Please note that we now list two recipes for each food using
KetoCal 3:1 and KetoCal 4:1. The final ratio may be different for
each recipe depending on which KetoCal product you use. It is
important to consult with your healthcare provider to determine
which recipes are allowed for your diet prescription.
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
KetoCal Ordering Information
To place an order call: 1-866-KETOCAL
HCPCS Code
Product Packaging
Calories Per Can
KetoCal 4:1
Product Code Reimbursement Code
16670
49735-0166-70
B4154
6 X 300 g
2160
KetoCal 3:1
16672
49735-0166-72
B4154
6 X 300 g
2097
.com
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. KetoCal recipes are also
located under Create/Display Snacks in KetoCalculator.
· If you include a recipe in a meal or snack, you can alter the ratio by
adding other foods such as adding whipped cream.
· You may also divide the prepared recipes to use as snacks or partial meals.
· 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
®
®
4:1
(US formulation - please see + for the two nutrients
that differ in the Canadian formulation)
* (U.S. formulation only)
Nutrition Information – KetoCal 4:1
Nutrition Information – KetoCal 3:1
Nutrients
Calories
Protein, g
Fat, g
Carbohydrate, g
Vitamins
Vitamin A, IU (mcg)
Vitamin D, IU (mcg)
Vitamin E, IU (mg α TE)
Vitamin K, mcg
Thiamine, mg
Riboflavin, mg
Vitamin B6, mg
Vitamin B12, mcg
Niacin, mg
Folic Acid, mcg
Pantothenic Acid, mg
Biotin, mcg
Vitamin C, mg
Choline, mg
Inositol, mg
Minerals
Calcium, mg
Phosphorus, mg
Magnesium, mg
Iron, mg
Zinc, mg
Manganese, mg
Copper, mg
Iodine, mcg
Molybdenum, mcg
Chromium, mcg
Selenium, mcg
Sodium, mg (mEq)
Potassium, mg (mEq)
Chloride, mg (mEq)
Per 100 g
699
15.3
67.7
7.2
Nutrients
Per 100 g Per 100 kcal
Calories
720
100
Protein, g
15
2.1
Fat, g
72
10
Carbohydrate, g
3
0.42
Vitamins
Vitamin A, IU (mcg)
1265 (380)
176 (52.8)
Vitamin D, IU (mcg)
208 (5.2)
29 (0.72)
Vitamin E, IU (mg α TE)
11 (7.4)
1.5 (1.0)
Vitamin K, mcg
40
5.6
Thiamine, mg
0.64
0.09
Riboflavin, mg
0.64
0.09
0.64
0.09
Vitamin B6, mg
1.3
0.18
Vitamin B12, mcg
Niacin, mg
7.5
1
Folic Acid, mcg
190
26.4
Pantothenic Acid, mg
2.6
0.36
Biotin, mcg
12.5
1.7
Vitamin C, mg
60
8.3
Choline, mg
480
66.7
Inositol, mg
135
18.8
Minerals
Calcium, mg
800
111
Phosphorus, mg
650
90.3
Magnesium, mg
110
15.3
Iron, mg
11
1.5
Zinc, mg
5.8
0.81
Manganese, mg
1.6
0.22
Copper, mg
0.6
0.08
Iodine, mcg
82
11.4
Molybdenum, mcg
26
3.6
Chromium, mcg
19
2.6
Selenium, mcg
34
4.7
Sodium, mg (mEq)
300 (13.0)
42 (1.8)
Potassium, mg (mEq)
1080 (27.7) 150 (3.9)
Chloride, mg (mEq)
500 (14.3)
69.5 (2)
+ KetoCal - Canada formulation
Vitamin A, IU (mcg)
1500 (450) 208.5 (62.6)
Copper, mg
0.8
0.11
Per 100 kcal
100
2.2
9.7
1
1742 (523)
304 (7.6)
11.8 (7.9)
28
0.7
0.7
0.7
1.4
6.9
209
2.8
13.9
65
209
153
249 (74.8)
43.5 (1.1)
1.7 (1.1)
4
0.1
0.1
0.1
0.2
0.99
29.9
0.4
2
9.3
29.9
21.9
800
560
100
10.9
7.4
0.91
0.77
124
31.3
26.2
20.9
287 (12.5)
951 (24.4)
440 (12.6)
114
80.1
14.3
1.6
1.1
0.13
0.11
17.7
4.5
3.7
3
41.1 (1.8)
136 (3.5)
62.9 (1.8)
KetoCal 3:1 Ingredients:
Refined Vegetable Oil (Palm, Soy), Milk Protein, Lactose (Milk), Dicalcium Phosphate, Tripotassium Citrate, Tricalcium Phosphate, Potassium
Chloride, Magnesium Acetate, Choline Bitartrate, L-Cystine, L-Tryptophan, M-Inositol, L-Ascorbic Acid, Taurine, L-Carnitine, Sodium Chloride, Ferric
Sulfate, Zinc Sulfate, DL-Alpha Tocopheryl Acetate, Niacinamide, Calcium D Pantothenate, Manganese Sulfate, Cupric Sulfate, Sodium Selenite, Potassium Iodide, Chromium Chloride, Thiamin Chloride Hydrochloride, Pyridoxine Hydrochloride, Riboflavin , Vitamin A Acetate, Folic Acid , Sodium
Molybdate, Phylloquinone, D-Biotin, Vitamin D3, Cyanocobalamin.
KetoCal 4:1 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,
PAGE
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.
4
Crème Brulee
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 403
40.3
6.5
3.5
4:1
102
Made with KetoCal 4:1 400
40.0
6.5
3.2
4:1
110
etoCal 3:1 (g) KetoCal 4:1 (g)
K
1
1
80
82
23
26
8
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!
*Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.
PAGE 5
Pudding with Heavy Cream
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 103
10.0
2.3
1.0
3:1
75
Made with KetoCal 4:1 100
10.1
1.8
0.7
4:1
70
etoCal 3:1 (g) KetoCal 4:1 (g)
K
9
16
1
1
10
6
60
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.
PAGE 6
Pudding
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 100
9.5
2.7
1.1
2.5:1
73
Made with KetoCal 4:1 104
10.1
2.8
0.5
3:1
63
etoCal 3:1 (g) KetoCal 4:1 (g)
K
1
1.3
14
14
60
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 7
Blueberry Muffins
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 601
58.2 10.7
8.6
3:1
119
Made with KetoCal 4:1 604
58.5 11.3
8.1
3:1
110
etoCal 3:1 (g) KetoCal 4:1 (g)
K
22
21
20
15
22
23
27
23
15
21
27
26
Ingredient
Cream, 36%
Blueberries, fresh
Egg (raw, mixed well)
KetoCal® powder – Nutricia North America
Almond flour (whole ground blanched almonds)*
Butter
Instructions
1. Weigh all ingredients into small separate containers.
2. Mix together the dry ingredients; KetoCal® powder and almond flour.
3. Melt the butter. Allow to cool for approximately 1 minute.
4. Mix egg and cream into melted butter until well blended.
5. Stir mixture into dry ingredients.
6. If desired, stir in several drops of liquid sweetener**.
7. Spoon mixture into foil muffin cups in a muffin tin.
8. 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 8
Almond-Coconut Cookies
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 200
19.4
3.9
2.5
3:1
29
Made with KetoCal 4:1 203
16.7
4.1
2.4
3:1
32
etoCal 3:1 (g) KetoCal 4:1 (g)
K
3
2
6
5
13
13
3
6
10
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. Melt butter then add to egg.
2. Add in 5 – 10 drops of almond extract to egg mixture.
3. Add several drops liquid sweetener**. Mix well.
4. Mix together the dry ingredients; coconut flour, KetoCal® powder and
almond flour.
5. Stir egg mixture into dry ingredients until well blended.
6. 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.
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 9
Pancakes or Waffles
(Recipe adapted from Emma Williams’ recipe collection from Matthews Friends)
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 400
38.7
8.6
4.2
3:1
90
Made with KetoCal 4:1 399
38.6
8.6
4.1
3:1
101
etoCal 3:1 (g) KetoCal 4:1 (g)
K
21
20
12
20
10
10
25
25
15
14
24
24
Ingredient
Cream, 36%
Blueberries, fresh
Egg yolk – raw
Egg white – raw*
Butter
KetoCal® powder – Nutricia North America
Instructions
1. Melt butter, stir in egg yolk and cream until well blended.
2. Mix KetoCal® powder into above mixture.
3. Whip the egg white from 1 large egg white and then weigh out 25 grams.
4. Fold egg white into batter.
5. Fold in blueberries.
6. 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 10
No Bake Fudge
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 303
30.4
3.8
3.6
4:1
61
Made with KetoCal 4:1 302
30.3
4.1
3.5
4:1
61
etoCal 3:1 (g) KetoCal 4:1 (g)
K
1.8
1.8
3
4.5
15
16
–
–
30
30
11
9
0.5
0.5
Ingredient
Hershey’s® Cocoa powder (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
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.
5. Refrigerate until firm, about 1 hour. Divide into pieces for snacks.
*Liquid sweeteners such as Sweet 10®, Sweet’n Low®, or Stevia®.
PAGE 11
Chocolate Almond Bark
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 299
28.9
4.5
5.2
3:1
41
Made with KetoCal 4:1 301
29.1
4.6
5.1
3:1
41
etoCal 3:1 (g) KetoCal 4:1 (g)
K
18
18
2.2
2.5
3
3
18
18
Ingredient
Coconut oil, unrefined (regular or organic)
Hershey’s® Cocoa powder (unsweetened)
KetoCal® powder – Nutricia North America
Almond flour (whole ground blanched almonds)*
Instructions
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. Mix in 3 drops of liquid 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.
*Almond Flour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet10, Sweet-n Low, or Stevia.
PAGE 12
Cranberry Apple Cobbler
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 199
19.3
1.5
4.9
3:1
55
Made with KetoCal 4:1 203
19.6
1.5
5.1
3:1
70
etoCal 3:1 (g) KetoCal 4:1 (g)
K
32
36
9
9
17
17
8
8
Ingredient
Apple, raw – without skin
Cranberries, raw (fresh or frozen)
Butter
KetoCal® powder – Nutricia North America
Instructions
1. Mince apples and cranberries into fine pieces then weigh.
2. Melt butter then stir into KetoCal powder.
3. Mix apples and cranberries into KetoCal mixture.
4. Mix in 3-5 drops of liquid sweetener*.
5. Pour mixture into 7 oz. (200mL) ramekin dish that has been sprayed
with non-stick oil spray.
6. Bake at 325º F for 25 minutes.
Cobbler tastes best when eaten warm. Serve with whipped cream.
*Liquid sweeteners such as Sweet10, Sweet-n Low, or Stevia.
PAGE 13
Crustless Pumpkin Pie
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 402
39.0
6.3
6.7
3:1
118
Made with KetoCal 4:1 402
38.8
6.6
6.3
3:1
140
etoCal 3:1 (g) KetoCal 4:1 (g)
K
16
15
15
18
52
50
41
41
0.1
0.1
0.2
0.2
0.5
0.5
8
8
8
8
Ingredient
Butter
Egg (raw, mixed well)
Pumpkin, canned – unsweetened
Cream, 36%
Cloves, ground
Ginger, ground
Cinnamon, ground
Almond flour (whole ground blanched almonds)*
KetoCal® powder – Nutricia North America
Instructions
1.
2.
3.
4.
5.
6.
7.
Melt the weighed butter then allow to cool slightly.
Stir the raw mixed egg into butter.
Stir canned pumpkin and heavy cream into the above mixture.
Mix in 5-7 drops of liquid sweetener**
Weigh remaining dry ingredients then mix together until well blended.
Mix pumpkin mixture into dry ingredients.
Pour mixture into a mini pie tart pan or 4 ½” crème brulee dish that has
been sprayed with non-stick oil spray.
8. Bake at 325º F for 25-30 minutes.
9. Refrigerate after pie has cooled. Serve pie with whipped cream.
*Almond Flour is the same as almond meal; whole ground blanched almonds.
**Liquid sweeteners such as Sweet10, Sweet-n Low, or Stevia.
PAGE 14
Gingerbread Cookies
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 400
38.7
8.5
4.2
3:1
63
Made with KetoCal 4:1 401
38.8
9.0
3.9
3:1
77
etoCal 3:1 (g) KetoCal 4:1 (g)
K
17
14
21
20
0.1
0.1
0.5
0.5
0.5
0.5
4
8
33
34
Ingredient
Butter
Egg (raw, mixed well)
Cloves, ground
Ginger, ground
Cinnamon, ground
Coconut flour – Bob’s Red Mill® Organic
KetoCal® powder – Nutricia North America
Instructions
1.
2.
3.
4.
5.
6.
Melt the weighed butter then allow to cool slightly.
Stir the raw, mixed egg into butter.
Mix in 5-7 drops of liquid sweetener*
Weigh the dry ingredients then mix together until well blended.
Stir egg/butter mixture into dry ingredients.
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.
7. Bake cookies at 325º F for 8 minutes.
8. Store cookies in a sealed container. Cookies may be frozen up to 1 month.
*Liquid sweeteners such as Sweet10, Sweet’n Low, or Stevia.
PAGE 15
Chocolate Cake with
Chocolate Cream Frosting
Calories Fat Protein Carbohydrates Final Ratio Weight of Recipe
Made with KetoCal 3:1 501
48.5
7.0
9.2
3:1
100
Made with KetoCal 4:1 500
48.5
7.0
9.0
3:1
105
etoCal 3:1 (g) KetoCal 4:1 (g)
K
2
2
7
8
1
1
3
3
10
11
20
18
17
16
20
20
Ingredient
Splenda, No Calorie Sweetener, Granular
Coconut Flour - Bob’s Red Mill Organic
Baking Powder
Hershey’s® Cocoa powder (unsweetened)
KetoCal® powder – Nutricia North America
Egg (raw, mixed well)
Vegetable oil (i.e. Soybean, Sunflower,
Safflower, Canola)
Cream, 36%
Instructions
Optional: 5 drops of Vanilla Extract or DaVinci® Sugar-Free Syrup
1. Weigh all ingredients.
2. Mix powdered ingredients together in a small bowl working out any
lumps with the back of a spoon.
3. Mix together all remaining ingredients with a whisk.
PAGE 16
4. Wisk above mixture into the dry ingredients. Do not over-mix.
5. Pour batter into 2 foil cup cake liners* (ungreased).
6. Place on a cake pan.
7. Bake at 325º F for 15 minutes. Do not allow to brown.
8. Allow cake to cool for at least 30 minutes.
9. Turn cake over onto a plate and gently remove foil.
Chocolate Cream Frosting
Adding the frosting does not change the final ratio listed on pg. 16
Ingredient
40 Cream, 36%
3 Kraft® Fat Free Sugar Free Instant Chocolate Flavor Pudding powder
Instructions
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 the
frost centers, then layer.
*Reynolds® fun shapes Baking cups are available in different shapes for the Holidays.
.
PAGE 17
Strawberry/Blueberry/Banana
Smoothies
Blueberry Smoothie
Made with 3:1
Made with 4:1
Banana Smoothie
Made with 3:1
Made with 4:1
Strawberry Smoothie
Made with 3:1
Made with 4:1
Calories
Fat
Protein
Carbohydrates Final Ratio
202
203
19.6
20.3
1.9
1.7
4.5
3.3
3:1
4:1
201
199
19.5
20.0
1.9
1.8
4.4
3.2
3:1
4:1
203
203
19.6
20.4
2.1
1.8
4.4
3.2
3:1
4:1
etoCal 3:1 (g) KetoCal 4:1 (g)
K
64
51
31
25
18
14
Ingredient
Strawberries, raw
OR Blueberries, fresh
OR Banana, fresh
12
10
11
13
60
60
KetoCal® powder – Nutricia North America
Vegetable oil (i.e. Soybean, Sunflower, Safflower, Canola)
Hot water (115-122º F)
Instructions
1.
2.
3.
4.
Pour hot water into blender container.
Add KetoCal Powder then blend for several seconds.
Add oil and fruit. Blend for several seconds.
Serve over ice or blend again with ice chips before serving.
PAGE 18
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:
· 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 = 17.9 g of KetoCal 3:1 powder or
17.4 g of KetoCal 4:1 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.
* The dietitian should be consulted to determine if these items can be safely added to the diet.
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