This is a great ketogenic diet recipe that can be used as a meal or a snack. It is a sweet treat, high in fat and protein and calculated to be a 3:1 ratio for our ketogenic dieters. To modify this recipe to your child’s calorie level or ratio, speak with the dietitian who can easily adjust the proportion and fat to meet your child’s needs.

Eggs often get a bad reputation due to the yolk’s high concentration of dietary cholesterol. However, in moderation, eggs can be part of a healthy diet. Eggs contain a tremendous amount of protein as well as vitamins and minerals. Biotin is a B vitamin that is present in the yolk of the egg. One cooked egg yolk contains nearly 100% of your daily recommended intake of Biotin. Biotin is necessary to maintain a healthy metabolism and healthy blood sugar levels. It also supports hair and nail growth and health. Eggs are also high in a carotenoid called Lutein. Luteinis a vitamin most commonly knownfor its ability to support eye health. It is nicknamed “the eye vitamin” because it is known to prevent many eye diseases such as macular degeneration (AMD), cataracts, and retinitis pigmentosa. Lutein is known to protect eye tissues from daily sun damage.



  • 170g egg yolks (about 7 egg yolks)
  • 12g Truvia (about 2 Tbsp)
  • 280g heavy cream (measure, then whip to stiff peaks) (about 1 1/6 cups)
  • 7g pure vanilla extract (about ½ Tbsp)


  1. Fill a large saucepan with several inches of water, and bring to a boil over high heat.  Reduce the heat until the water maintains a strong simmer.  Place the egg yolks, sugar, and vanilla in a metal mixing bowl.  Place the bowl over simmering water.  Beat constantly with a wire whisk until the zabaglione turns pale yellow and thickens to the consistency of softly whipped cream.  Scrape the zabaglione into a clean mixing bowl, set over ice, stirring occasionally until cold.  Once cold, fold in the whipped cream.
  2. For lower ratios or modified atkins, once the zabaglione is complete, you are free to top it over a small amount of fruit.
  3. Store leftovers in the fridge for no longer than 24 hours. Total time for cooking and preparation: 30 minutes


Recipe Makes: 5 (300 calorie) servings or 10 (150 calorie) servings for a snack size
Per 300 calorie serving: 300 calories, 29g fat, 3.18g carbohydrate, 6.4g protein