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the adventures of a MAD mom

Category Archives: Bread/Crackers

Modified Atkins Diet for Seizures Ketogenic Diet

I made this recipe which I found through another MAD family on the Atkins for Seizures Yahoo Group.  It is a fantastic substitute for bread – the best I have found so far.  The texture is unlike many of the nut flour breads, so it holds together when cut and can be used for sandwiches, or just for a treat with butter.  I made a full recipe and divided it into 2 mini loaf pans 3-1/2 x  6 x 2″H in size.  I sliced them into 8 slices each which came out to 1.5 carbs per slice.

You can find the recipe on the following blog site.  I changed out the Peanut Butter for Almond Butter since Peanut Butter is 2x the carb count.


Modified Atkins Diet for Seizures Low Carb Cheesy Crackers

MAD Low Carb Cheesy Crackers - Pecan & Almond Flour versions

These are great to put in lunches, along with some sliced cheese and salame.

1/4 lb. grated cheddar cheese (we use sharp irish cheddar)

1 c. Almond or Pecan Meal/Flour (the almond looks better due to lighter color, but the Pecan is more flavorful)

1/2 tsp. salt

1/4 c. oil

3 Tbsp cold water

Coarse sea salt

Mix all ingredients except for the coarse sea salt.  Form into a ball and wrap in cellophane in the fridge until firm, about 30 minutes.

Modified Atkins Diet for Seizures Cheesy Crackers

Low Carb Cheesy Cracker dough

Drop by teaspoon onto a greased cookie sheet and sprinkle with coarse salt.   Press until flat with back of spoon.

Modified Atkins Diet for Seizures Cheesy Cracker

Bake at 350 degrees F for about 15 minutes.

1 recipe = 8 carbs.  Divide by number of crackers to get carb count per cracker.

4 Crackers is equal to approx. 1 carb.

modified atkins diet for seizures parmesan crisp cracker

OK now, it’s so easy I recommend you don’t blink because you may miss the recipe. We love these because the whole family can enjoy them.


Scoop freshly shredded parmesan onto an oiled cookie sheet 1 tablespoon at a time, 12 per sheet.

modified atkins diet for seizures parmesan crisp cracker preparation

Bake at 400 degrees F. for about 5 minutes, or until browning on edges.

Remove from cookie sheet and enjoy.

We use a hard shredded parmesan that nets 0 carbs per serving.  Calculate per your own brand.

Modified Atkins Diet for Seizures Low Carb Pork Rind French Toast

After many attempts, I think I have finally mastered a really great low carb French Toast recipe.  The recipe is basically the same as my waffle recipe, except I am using coconut milk in place of the cream (I am also now doing that with the waffles).  Coconut milk has become my new best friend, since my discovery of the carb count in whole cream.  Sometimes the coconut milk does not perform as well as cream, but in this case it seems to make the french toast lighter and fluffier.  I made these just this morning, and Casey gave them a big thumbs up.

1 4-oz. bag Domingo’s  pork rinds (I like these for cooking because they are fluffier, and have blander taste than most other brands).

3 eggs

1 cup So Delicious unsweetened coconut milk (or similar)

1/2 teaspoon cinnamon

4 scoops pure stevia powder (or similar)

1 tsp. vanilla (35% alcohol or less)


Grind pork rinds in a food processor or blender until powdered.

Beat eggs well.  Mix in remaining ingredients.  Allow the mixture to sit for 5-10 minutes to thicken.  You may need to add some additional coconut milk if too thick (sometimes up to 1 cup more depending on the pork rinds you use).

Heat 8″ pan with butter or oil (I use coconut oil – it add’s a nice flavor) over medium heat.   Pour in about 1/3 to 1/2 the batter and spread out along bottom of the pan (more or less depending on your serving size).  Cook until golden brown, then flip and cook the other side until golden brown.

Makes 2-4 servings depending on the size of the “french toast” you make.  The only carbs are found in the coconut milk, which is 1 carb per 1 cup, and the vanilla so you will have to divide that among the total servings you make. You could shape it in a square so it resembles french toast more closely.

Casey likes to top his with berries and some Walden Farms breakfast syrup.


Modified Atkins Diet for Seizures Grandma's Pancake

My husband’s great grandmother made these for him as a child. We have adapted them to the Modified Atkins Diet, and it is one of Casey’s favorite breakfasts. You can use any combination of nut/seed flour  to suit your taste. We use the flax because it has no carbs, which means more carbs left for berries on the top!

2 Eggs

¼ c. Flax Meal

2 Tbsp. Almond Flour

1/8 Tsp. Cinnamon

2 scoops Pure Stevia

¼ Tsp. Pure Vanilla

1 Tbsp. Coconut Milk (or whole cream)

Scramble the eggs together with other ingredients. Pour into a heated nonstick or buttered pan. Cook on one side for about 3-4 minutes or until golden brown.

Flip and cook on other side until golden brown.

Top with butter and topping of your choice (cinnamon/stevia, berries, Low Carb Syrup, etc..).

Each pancake has about 1-3 carbs depending on the brands and ingredients you use.

Casey with his Modified Atkins Pizza

Before we started the MAD, we were big pizza fans.  I had played with several doughs until I found a heavenly, and very simple crust in Evan Kleiman’s cookbook – Angeli Caffe’ Pizza Pasta Panini.  We would make it once a week, each of us getting our own personal pizza to top with whatever we desired.  I love olive oil, roasted garlic, onions, rosemary* and goat cheese.  Casey also loved the pizza without sauce – just olive oil, garlic, onions, rosemary and a little freshly grated parmesan. Shortly before he started the diet, we made him what we thought would be his last pizza for a long time.  He was thrilled when I was able to adapt the dough to fit within his MAD daily requirements.  He swears it tastes great!

2 Tsp.  Active Dry Yeast

1/8 c.  Warm Water

1 C. Carbalose Flour

1 C. Flax Meal (you can use nut flours, too, but they add carbs)

1 Tsp Xanthen Gum

1 Tsp Salt

1/2 C. Cold Water

1-1/2 Tbsp. Olive Oil

1. In a small bowl, sprinkle the yeast over the warm water and stir to completely dissolve. Let it fizz for about 5 minutes. Put flour, flax,, xanthan gum, yeast mixture, salt, olive oil and cold water into the bowl of a food processor fitted with a metal blade and process until the dough forms a ball.  The dough should be fairly soft.  If not, add a bit more water.  If too sticky, add a bit more flax or flour and process for another minute. (you will have to count all the flour added for additional carbs).

2. Remove from food processor and knead until smooth. The dough should be soft and elastic, but not sticky.  Shape the dough into a ball.

3. Oil a bowl and put the dough in the bowl, turning the dough to coat the surface with oil.  Cover the bowl with a plate and let it rest in a warm place for 15 minutes.
4. Divide the dough into 1/3’s and form each piece into a tight, smooth ball.  Place the dough balls on a surface lightly covered with flax, cover them and let them rise for 1 hour. Or rub olive oil on the surface of the balls to coat, place them on a cookie sheet, cover with a towel and let them rise in the refrigerator overnight. Remove them from the fridge and let them come to room temperature before rolling them out and baking.

5.  Roll between sheets of wax paper so that you don’t need to add any more flour which will add carbs. Roll as thin as possible.

Low Carb Pizza Dough

6.  Top with your favorite toppings (Walden Farms has a few no carb sauces)

Low Carb Modified Atkins Pizza

6.  Bake at 400 degrees for about 10-15 minutes on a lightly oiled cookie sheet.  Crust will not get truly crisp, but the edges will get golden brown.

There are approximately 3.3 carbs per each crust (please be sure to calc out your own ingredients), plus any carbs in the toppings.  You can refrigerate the extra dough for a few days, or freeze it for up to a month.  Be sure to let it come to room temperature before rolling it out.

*Please note, I have been told that Rosemary may be a seizure trigger for some people.  Please use with caution.  You can substitute basil and oregano or any other tolerated herbs.


I have tried several brands of Pork Rinds in this recipe.  What has worked best for me is the Dominguez brand, because they are lighter, fluffier and more consistent once ground than some of the other brands I have tried

3 C. Powdered Pork Rinds

4 Eggs

1 C. Whole Cream

4 Scoops Pure Stevia (= to 4 Tsp. Sugar) or to taste

1/2 Tsp Cinnamon

1 Tsp. Pure Vanilla

2 c. Water +/-

Crumble Pork rinds in a blender or food processor to make 3 cups ground.

Beat eggs well, and then mix with cream, stevia, cinnamon, vanilla and 1 cup of water.  Mix in ground pork rinds.  Allow to sit for 5-10 minutes.  Mixture will thicken. Add more water until the mixture becomes the consistency of waffle mix.

Pour into pre-heated waffle iron per the waffle iron instructions.  I can make 14 each 4″ square waffles with this recipe, but yours may differ depending on your waffle iron.  I then freeze them so they are convenient to use during the week.  Mine come out to 1/2 carb each waffle, but you should calculate out your own as carb counts differ among brands of all ingredients.