Daisy Garland Parent Trustee, busy keto mum of three, and champion keto cook, Sarah Barker, shows us how easy it is to turn a few simple store cupboard ingredients into a delicious modified keto diet pud.  Sarah's daughter, Isi, was diagnosed with a catastrophic form of epilepsy, West Syndrome, at ten months old and is doing extremely well on the modified ketogenic diet, under the care of a Daisy Garland Ketogenic Dietitian.  

IMPORTANT:  Before attempting to include this in your child's diet it is ESSENTIAL that you consult your ketogenic dietitian who will calculate this into your child's regimen.

Ratio    1:1  MKD      

Total Calories    533 kcals  

Fat                      41.3g

Protein               25.7g

Carbohydrate     14.6g 

Makes approximately 6 portions each providing 6.9g fat, 4.3g protein, 2.4g carbohydrate and 89 kcals.

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85g eating apple

75g courgette

120g whole, raw egg

200ml Ketocal LQ 4:1Vanilla (available on prescription)

30g Truvia sweetener (or liquid Hermesetas to taste)

1 Lo-Dough (low carb bread alternative)



Line a 7 inch cake tin with greaseproof paper and place Lo-Dough in tin.

Core apple and chop into thin slices.

Slice courgette thinly too.

Arrange apple and courgette slices in a neat circle around the edge of Lo-Dough, add the remaining slices in the middle.

Pour Ketocal into a bowl, add eggs and sweetener and beat well.

Pour mixture evenly over fruit.

Bake at 140C for 40 minutes.


Serving Tips

Perfect served with clotted cream.


Recipe by keto mum - Sarah Barker

© The Daisy Garland