Sarah Barker's quick and delicious modified ketogenic diet flat bread feast.  For more fabulous keto recipe ideas, please join Daisy's Keto Cafe, our parent support group set up to exclusively support families living in the UK whose children are on the ketogenic diet.

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    383 kcals  

Fat                      30g (10g of which is MCT)

Protein               25g

Carbohydrate     4.9g 

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56g purple sprouting broccoli

25g nettles* (must be picked before they flower in springtime)

Smoked paprika to taste

40g back bacon, raw and chopped

Gia garlic puree to taste

10g MCT oil (available on prescription)

60g whole, raw egg

15g natural yoghurt (Yeo Valley - full-fat)

1 Lo-Dough (low carb bread alternative)

20g cheddar cheese



Fry bacon, smoked paprika and a squirt of garlic puree in MCT oil in a frying pan until cooked.

Remove pan from heat.

In a small saucepan boil egg for 41/2 minutes, remove egg from saucepan and leave to one side.

Cook broccoli in small pan of boiling water for 4 minutes. Remove from heat and drain.

Add nettles to bacon mixture in frying pan and sauté until completely wilted.

Spread yoghurt over the Lo-Dough and add broccoli and bacon mixture.

Sprinkle cheese over the top, slice the egg in half and add to flatbread.


*Speak to your dietitian if you want to substitute nettles for another vegetable i.e. spinach.


Recipe by keto mum - Sarah Barker

© The Daisy Garland