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the adventures of a MAD mom

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Casey loves lemons, and has really missed them while on MAD.  He used to squirt lemon or lime juice on chicken, taco’s, salad, fruit and just about anything that would not curdle.  But now, they just have too many carbs to “waste”, so he has lived without them for almost 2 years.  I recently had a brainstorm while going through one of my cookbooks.  If I could make a whole batch of cheesecake snacks with only a small bit of lemon and lemon rind, there might just be enough lemon taste without so many carbs.  So, starting with my pumpkin cheesecake recipe I played with different amounts of lemon juice and rind until I came up with one he both liked, and was willing to “waste” the 2 carbs on  (the “waste” is Casey’s terminology for using too many carbs on an item that may not be worth it, or that would otherwise make him give up something he wants to eat during his regular meals).

I used “Pink Lemonade Lemons” which are similar to Ureka’s, because that is what we grow, but I think it might be really nice with Meyer lemons, too.  Or even limes, for a Key Lime type dessert.

Preheat oven to 350 degrees

8 oz. package cream cheese *

1 cup whole cream *

2 eggs *

1 Tsp Vanilla

16 Scoops pure stevia or 40 drops (or to taste)

2 oz. Lemon Juice

Tbsp. Lemon Rind – just the yellow, as the white will make it bitter

Whip together cream cheese with cream until smooth, either with electric mixer or with a whisk.  Add vanilla and stevia.  Whisk in lemon juice and lemon rind until smooth.  Beat  in eggs, one at a time, until just combined.

Grease 8 – 6oz. ramekins with butter or oil.   Divide mix evenly amongst dishes.  (If you have a gram scale it should be approx. 85 grams per serving.)

Bake until just set, about 30 – 40 minutes depending on your oven. Turn oven off and let sit for 10 minutes.  Transfer to wire rack and cool completely.  Cover and refrigerate until chilled – about 2 – 4 hours.

We come up with 2 cbs. (1.93) each but make sure to count your own.  It will differ depending on the brand of cream cheese you use.

*Note, allowing cream cheese, cream and eggs to reach room temperature will make preparation much easier!

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