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Yummy Keto Recipes:- Prepared and Shared by our Keto Patients Parents- Part III

Hello Everyone, We are back with some more delicious keto recipes prepared and shared by our dear parents whose little ones are on ketogenic diet. 

  1. Paneer Cutlets

Ingredients:

Paneer / cottage cheese (crumbled)

Soy flour Or Almond flour

Onion (finely chopped)

Green chilli (finely chopped)

Ginger paste

Kashmiri red chilli powder

Coriander leaves (finely chopped)

Aamchur

Garam masala

Salt 

Oil

Method:

  • Firstly, in a large mixing bowl, combine all the ingredients listed for cutlet.
  • Prepare a small ball sized patties and use a cookie cutter for attractive shapes.
  • Further coat with almond flour or soy flour all sides.
  • Fry on medium flame, flipping occasionally till it turns golden brown.
  • Finally, serve paneer cutlets with mint dip.

2. Keto Momos with Garlic Sauce

Ingredients:

Chicken

Cabbage leaves

Onion (grated)

Ginger Garlic Paste

Spring Onion

Coriander leaves (finely chopped)

Salt

Pepper Powder

Oil

For Garlic sauce:

Garlic powder, xanthum gum, chilli powder & water

Method:

  • Peel the cabbage leaves then boil in water for 5 minutes.
  • Mix the ginger garlic paste, spring onion, onion, chicken mince, coriander and spices.
  • Saturate the cabbage leaves with the mince filling and roll into dumplings.
  • Steam for 10 minutes over boiling water.

3. Keto Caramel Custard

Ingredients:

Erythritol, for caramel

Water

Butter

Heavy whipping cream

 Eggs

Vanilla

Erythritol, for custard

Method:

  • In a deep pan, heat up the erythritol for the caramel. Stir it frequently.
  • Add in the water and butter.
  • Stir occasionally until the sauce has become a golden brown.
  • Pour into the bottom of cup, covering the bottom nicely. Set aside and let them cool.
  • In a bowl, mix together the heavy whipping cream, remaining erythritol, and vanilla.
  • In a separate bowl, whisk together your whole eggs. Slowly stir your eggs into the cream mix. Pour the custard into cup, on top of the caramel.
  • Place the ramekins into a casserole dish and fill over half way with hot water.
  • Bake at 350F for 30 minutes.
  • Take the casserole dish out of the oven but leave the cup in the hot water for another 10 minutes.
  • Using tongs, take out the cup and let it sit for at least 4 hours, or overnight, in the fridge.
  • When ready to eat, take a knife and slowly run it on the inside of the custard to release it from the cup.
  • Turn the cup upside down and slowly jiggle the custard onto the plate.

4. Keto Chocolate Mousse

Ingredients:

Ripe avocados

Heavy cream

Erithrytol

Unsweetened cocoa powder

Vanilla

Method:

  • In a food processor or blender, blend all ingredients till smooth.
  • Transfer to serving glass and refrigerate 30 minutes and up to 1 hour.

Note:Please do not use this recipe on your own. Contact your Dietitian for calculated amounts of each ingredient. Amounts may vary from patient to patient depending upon calories and keto ratio.

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