If you’re wondering what Keto is, it’s a high fat, moderate protein, low carb diet. I’ve been reading a lot recently on how the Keto diet can help with brain disorders (such as epilepsy) so we’ve been getting our feet wet as it were, to see what we think of it and so far it’s going really well!
We tried eating vegan for awhile at the request of a nutritionist but decided that it just wasn’t for us. While I did pretty well on it, the fam didn’t like it and Lance just could never get full and ended up eating tons of vegan junk food like gluten free pretzels and chips, gained weight, and we saw no improvement in his gut or digestion.
But since I’ve been making more keto meals and snacks Lance has already lost some weight and we’ve seen an improvement in behavior. Plus, it’s only been 2 weeks and we haven’t even been fully following the diet!!
We are planning on trying to wean Lance off of his seizure medicine this summer so we are hoping that if we do the keto diet, along with some other natural interventions, we will be able to keep him both seizure and medication free.
While I’m super excited about maybe starting the keto diet to help control his seizures I am a little bit worried about if it will work, how strict we will have to be, if it will be a sustainable way of eating, and if he ever deviates from the diet – even for 1 meal – if he will be prone to seizures. However, the thought of being able to take him off his medication, which has horrible side effects by the way, and him thinking more clearly and being seizure free all through natural interventions is very appealing. I guess we will just have to talk to his doctor and see 🙂
Even if we don’t jump in head first with the keto diet though, I’m still loving the keto recipes I’ve been making and I think eating low sugar is beneficial.
These cheesecake bites are absolutely amazing. They have a raw graham cracker-type crust with a rich, creamy filling. When I make cashew based cheesecakes I always add some non-dairy yogurt because it makes the filling even more creamy and smooth with the right amount of tang. And on these I sprinkled on a low carb cinnamon sugar topping for a snickerdoodle flavor – SO GOOD! Or if you’re feeling extra fancy you could drizzle on some caramel or chocolate 🙂
To make them low carb and keto I used erythritol. It has 4 grams of carbs per serving but it also has 4 grams of fiber per serving making it have 0 net carbs. And don’t worry, it tastes just like sugar with no aftertaste and it also doesn’t give you that dreaded sugar crash. And I don’t know if it’s just me or not, but when I eat desserts made with erythritol instead of sugar I feel like it’s not as addictive as sugar and I don’t have to eat all the things. Usually if I have any kind of dessert it wakes up my inner sugar monster and I just can’t stop, but when I bake with erythritol I’ve noticed I can have just one or 2 and be good. I don’t know, maybe it’s just me though 🙂
pin for later:
- 1 C Pecans
- 2 Tbsp. Coconut Flour
- 2 Tbsp. Erythritol or Granulated Sweetener of Choice
- 2 Tbsp. Coconut Oil, melted
- 1 Tbsp. Creamy Almond or Cashew Butter
- ¼ tsp. Pure Vanilla
- Pinch of Sea Salt
- 1½ C Raw Cashew, soaked 4 hours to overnight unless you have a high speed blender
- 3 Tbsp. Fresh Lemon Juice
- ½ tsp. Pure Vanilla
- ½ C Coconut Oil, melted (use refined to avoid a coconut flavor)
- ½ C Erythritol
- 6 oz. Plain or Vanilla Yogurt or Greek Yogurt (I used SO Delicious Dairy Free Coconut Yogurt)
- ¼ C + 2 Tbsp. Water, plus more as needed
- Pinch of Sea Salt
- 2 Tbsp. Erythritol
- 1 tsp. Ground Cinnamon
- Line two mini muffin tins with cupcake liners and make a place in the freezer for them.
- In the bowl of a food processor, process the pecans until they are crumbly.
- Add the remaining crust ingredients and process until well combined, scraping down the bowl as necessary. The dough should stick together if you squeeze it between your fingers. If it doesn't, add a small amount of additional coconut oil or nut butter.
- Place about 1 tsp. of crust into each mini muffin liner and then press down firmly with your fingers.
- Place in the freezer while you make the filling.
- Place all of the filling ingredients in a blender and blend on high until smooth, adding additional water if needed to help facilitate blending.
- Taste and add additional sweetener if needed.
- Take the muffin tins out of the freezer and divide the filling equally between the muffin cups.
- In a small bowl, combine the erythritol and cinnamon. Sprinkle the topping over the filling.
- Place in the freezer until set, up to 2 hours.
- Store in a sealed container in the freezer. Allow to set at room temperature for a few minutes to soften before eating.