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the adventures of a MAD mom

Category Archives: Desserts

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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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Just in time for Halloween, a pumpkin treat for your little MADieters

3 Eggs

1/4 c. Butter

1/4 c. Coconut oil

1/2 c. canned pumpkin

1/2 tsp. pumpkin spices (or to taste)

35 drop liquid stevia (or to taste)

1/2 c. coconut flour

1/4 tsp. salt

1/2 tsp baking powder

4 -5 Tbsp water

Beat eggs together.  Melt coconut oil and butter in microwave or pan. Slowly pour cooled butter/oil mixture into eggs while beating.  Add in pumpkin and stevia and mix well.

In a separate bowl sift together coconut flour, baking powder and salt.  Mix liquids into coconut flour mixture until thoroughly mixed together. Add water in to thin mixture and make batter consistency if necessary (coconut flour soaks up liquid and often requires extra water).

Put batter into greased miniature muffin pans.  Bake at 350 degrees for about 15 minutes.  Cool and enjoy!

Makes about 20 mini muffins.

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When I made these tonight, Casey said,  “mom, I never thought I could have anything that tasted this good on my diet”.  All I have to say is, that is worth any effort I put into making them.  I am sure the full cup of butter did not hurt, but you could substitute 1/2 c. coconut oil for 1/2 of the butter to make them a bit healthier.  They make a great, quick and travel friendly snack.

Pre-heat oven to 350 degrees

6 eggs

1 c. unsalted butter, melted

2 oz. unsweetened baking chocolate, melted in double boiler or microwave

pure stevia – 16 scoops (we buy the Trader Joe’s brand.  1 scoop = 1 tsp. equivalent)*

2/3 c. coconut flour (we use Coconut Secret raw coconut flour)

1/2 tsp. salt

1 tsp. baking powder

8 Tbsp. water

Beat eggs.  Add in stevia and salt.  slowly add in butter in a thin stream so as not to cook the eggs.  Mix in melted chocolate.

In another bowl, mix dry ingredients together.  Sift into egg mixture.  Mix well and add in water until batter consistency (coconut flour absorbs a lot of water).

Let sit for 5-10 minutes. This helps the rising process.

Pour into mini muffin pan (you can also use standard size muffins, but must alter the baking time).  Bake for 12 minutes.

Recipe makes approximately 30 mini muffins.  Our muffins have .75 cbs./each , but be sure to calculate yours using your own ingredients. Coconut flour carbs vary greatly from brand to brand.

*there have been a lot of comments about this measurement.  I buy the Trader Joes pure stevia.  Make sure there are no additives in the stevia you are using.  A tiny tiny bit = a teaspoon equivalent.  When you purchase the sweetener of your choice, there should be a teaspoon equivalent (ie: 1 drop = 1 teaspoon, or one scoop = 1 teaspoon). Go by this measurement, and use 16 of whatever that equivalent is (ie: 16 drops, 16 scoops, 16 teaspoons, etc…).  You may choose to use Splenda instead – Casey cannot tolerate it, but then you would go by their teaspoon equivalent.

If this is not clear, please let me know because it probably means it is not clear to others. Thanks!

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Just in time for the summer, this rich creamy ice-cream is super low in carbs and a really great treat anytime!  The secret is to use a very thick coconut cream, not coconut milk.  I had to try several brands before I found one that worked. Many of the brands that call their product coconut cream are actually selling a thinner Pina Colada type mixture.

1 33.8 oz. Box Coconut Cream (I used the Kara brand)

12 scoops stevia or to taste

1 tsp. vanilla

6 Tablespoons Coconut*

8 Tablespoons Cocoa powder* (a high quality cocoa powder like Valrhona really makes a difference)

Mix all ingredients together.  I mix the cocoa powder first in a separate bowl with a little bit of the cream until it becomes a creamy paste.  Then add to other ingredients.

Pour into ice cream maker and run for about 15 minutes or according to manufacturers instructions.

Pour into individual popsicle molds, or into small one-serving storage containers. The 33.8 oz. box is quite large and I had to run it in 2 separate batches.  If you have a standard size ice cream maker you may want to cut the recipe in 1/2, or find a smaller box of the cream. (to speed up the process, simple mix the ingredients and pour right into the molds.  The ice cream maker makes them fluffier, but Casey likes them just as well like this).   You can also pour these into the small rounded silicone ice-cube trays that are shaped like bon-bons.  Our dietitian recommended popping a few before bedtime.

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Coconut Cream Bon-Bons using ice cube tray

This recipe made 10 popsicles at 1.2 carbs each.

*Optional.  You can exchange these for any ingredient you like, or use only the coconut cream which has a really nice flavor.

OK, I know.  We may have gone a little overboard here with the bacon, but I hear it is all the rage.  One restaurant in L.A, ANIMAL, is famous for their bacon brownies. Casey wanted to try them, so here they are.  You, of course, can make the brownies sans bacon – they are just as good either way.

Modified Atkins Diet for Seizures MAD Brownies

4 oz. Bakers Chocolate (unsweetened)

1-1/2 sticks butter – unsalted

1 Tsp. Vanilla

1 cup Splenda

1 c. Macadamia Nut Flour (or Almond or mix 1/2 and 1/2)

3 eggs

4-6 strips Bacon (or to taste)

Preheat oven to 350 degrees F.

Melt chocolate and butter in double boiler over simmering water.

Add Splenda and vanilla.  Mix well.

Add eggs, one at a time, mixing in slowly

Mix in nut flour (we like to use Macadamia flour, but it is expensive, so you can cut it with almond flour – our use whatever nut flour works best for you).  The mixture will not look like a typical brownie mixture, almost like it is going to separate,  but it will be fine after baking.

Once everything is mixed, crunch up the bacon and mix in.  You can use as much or as little as you like.  As you probably know by now, Casey is a big bacon fan, so we use a lot.  If they were for me, I would just use a hint of bacon so it would kept you wondering where that unique flavor was coming from.

Pour into an 8″ x 8″ x 2″ pyrex baking dish (you can sprinkle with bacon bits, too, pressing them in with your fingers or the back of a spoon.) Bake for about 30 minutes or until firm when touched in center.  Please note the brownies will appear to have foamy bubbles all over them during the baking process.  I believe this is due to the substitution of Splenda for sugar (if anyone knows for sure – please do tell!).  Don’t be alarmed.  It all settles down when the brownies are cooling.  After cooling, cut into 16 pieces.

Carb. count is approx. 1.25 carbs each.  Please make sure to count your own taking into account the type of nuts you use, and the bacon.

Modified Atkins Diet for Seizures Frozen Rasberry Cream

This is a really quick snack that tastes great and refreshing. The result is much like a creamy frozen yogurt.

1/4 c. Frozen Rasberries (or frozen fruit of choice)

1/4 c. Whole Cream

2 scoops pure stevia (or to taste)

Modified Atkins Diet for Seizures MAD Frozen Fruit Cream

Place berries in a small food processor or blender.  Pour in cream and blend until smooth,

Carb count is about 3.5 cbs. for the recipe, depending on the type of fruit and the brand of cream used.  You can easily alter this recipe to fit your desired carb. count by increasing/decreasing amounts and using different fruit.

Modified Atkins Diet for Seizures Coconut Chocolate Balls

We use these to try to get more fat into Casey’s daily diet.  Before our little scare with his spike in cholesterol, we were making a version of these with butter.   This version is made with coconut oil,  and is good for the diet fat ratio (60%) , better for Casey’s cholesterol, and  is supposed to help his state of ketosis.  Plus, his cheeks feel like a baby’s bottom when he consumes them on a daily basis (sorry Casey, couldn’t resist).
8 Tbsp. (1/2 cup) Virgin Coconut Oil

3 Tbsp Unsweetened Cocoa Powder

3 Scoops Stevia  low carb sweetener, or other
3 Tbsp. Unsweetened Shredded Coconut (optional)

Melt the coconut oil to a liquid.  Add in cocoa powder and sweetener. Stir to combine and blend well.

Blend coconut into chocolate mixture (Optional)

Pour into small bon-bon shaped ice cube tray. If you don’t have this, you can pour onto a baking dish and the end result will be like a chocolate bark that you can break into pieces.  It will be more difficult to calculate the carbs this way, but will taste just as good.

Pop in refrigerator or freezer on level shelf and let sit 10 minutes or so.

Above recipe made 21 bon-bon’s

Total recipe = 5 carbs.

.25 carbs per ball for this recipe, but be sure to calculate yours using your own products.