I’m lucky. Since Reese is so young, she doesn’t yet know to miss carb-laden foods – pancakes, muffins, cookies, etc. She’s been pretty compliant and I often wonder if somewhere deep down, she knows that whatever she’s been doing is making her feel better and to not mess with a good thing. She used to go in the pantry and pull out crackers or other treats and ask for them. Almost overnight, she stopped.
For a while, this page may be pretty sparse. I don’t feel the need to over complicate things and simple foods are working for us now. Inevitably, she will start seeing peers eating far more exciting food and I know I’ll have to get creative. In the meantime, I’m not going to mess with a good thing either. I subscribe to a simple, clean, and whole form of this diet, to the extent reasonably possible while still maintaining my sanity.
Disneyland posted the recipe for their churros and I decided to try to make it keto so I could pretend that I was at Disneyland. And they turned out quite good!
I followed their recipe, but with a few changes to make them keto.
Combine 236.5g water, 112g butter, 1.5g salt, .7g cinnamon in a 1 1/2 quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low.
Add 125g almond flour, 12g coconut flour, and 10g xanthan gum and stir vigorously until mix forms a ball. Remove from heat and let rest 5-7 minutes.
Add 51g egg and stir until combined. Set aside.
Spoon dough into piping bag fitted with large star tip. Pipe little strips of dough onto baking sheet.
Bake at 350 degrees for 40 minutes.
For the “sugar” coating, mix 60g Lakanto classic and 1g cinnamon in a bowl.
When the churros are done but still hot, coat in “sugar mixture” and then let cool.
The churros are a 3:1! For the entire recipe, they are 1696 calories, 164.14 fat, 35.98 protein, and 18.76 net carbs (exact macros will vary depending on exact ingredients used).
Some of the medicines that Reese takes have quite a strong taste. Liquid suspensions are generally not keto (Epidiolex, thankfully, is an exception), so we switched all of Reese’s medicines to sprinkles or tablets that we crush. She used to take medicine with sugar free Jello, but it just isn’t doing the trick these days. Matt often helps to give her medicine and he’s allergic to nuts. I set out to make a nut-free “peanut butter” that had a 4:1 ratio so that it could stand alone and I didn’t have to plan the rest of the meals around it each day.
To make it, simply mix together:
- 40 grams Butter
- 32 grams SunButter
- 8 grams Flaxseed meal
It’s best to let the ingredients come to room temperature (maybe even melt the butter) so that they are nice and soft. Then I measure it into 7 gram cups. This recipe makes a little over 11 servings.
When it’s time to use, I pull one out of the refrigerator and let it get to room temperature so that the medicine can get nicely incorporated.
Reese loves her “peanut butter” – she thinks its dessert!
After quite the eating strike, Reese’s dietician pointed out that Reese seems to like food in pouches. Duh, why hadn’t I thought of that?! I found reusable food pouches at our local grocery store (also easy to find on Amazon – I’m often not that patient). Since giving Reese pouches with a yogurt mixture, Reese has been back to eating an appropriate amount each day!
I use a specific type of yogurt (called Two Good) that is made with a unique slow straining process that removes sugar from the milk (and therefore many of the carbs), so the entire 150 gram cup has only 3 carbs.
Simply mix together:
- 150 grams heavy cream (36%)
- 40 grams crème fraiche
- 100 grams Two Good yogurt (any flavor)
If it’s feeling a little runny, just keep whipping and the heavy cream will thicken it up.
For Reese, this makes 3 servings that I measure into 3 reusable food pouches. It’s a 3.49:1 ratio, so we can easily incorporate it into our day!
Reese’s “Yogurt” – alternate recipe
Reese doesn’t have much of an appetite since going off some meds, so it’s getting difficult to find things she’ll eat. But she’s been loving this “yogurt” and it’s super easy to make, so I’ve been whipping up a batch nearly every morning.
To make it, simply mix together:
- 62 grams Mascarpone
- 19 grams raspberries
- Liquid sugar-free sweetener, to taste (I used 3 grams this morning)
It’s a 4:1 ratio, so it can be a complete meal!