We are delighted to host a blog for the lovely Lucy Murphy.  A young woman who has been on the diet for quite a while as you will read below.  Her story is inspirational as is her skills in the kitchen!

In her blog Lucy is going to share some of her favourite keto recipes with you, her tips and tricks as well as what she likes to eat on her ketogenic diet.  Lucy will show you just how easy it is to cook keto and will no doubt inspire others like her to do the same.

A word from our Founder and CEO – Emma Williams MBE – Mum to Matthew 

“When Lucy sent her video into me, I was absolutely blown away and thought it was way too important not to share with others.  So many families are worried about cooking ‘keto’ and Lucy made it look easy and was just so inspirational. Thank you Lucy for sharing your story and your cookery skills with everyone and for being a Matthew’s Friends KETO HERO.”

Lucy’s Keto Journey

Lucy has Dravets syndrome (SCN1A gene) – it is a catastrophic epilepsy condition that is extremely resistant to treatment. She is also diagnosed with an intellectual disability and co-morbid ASC and ADHD.

In clinical studies, the most well documented and proven combination of drugs include valproic acid (Epilim), clobazam, and Stiripentol. Lucy is on these 3 drugs plus a ketogenic diet – Modified Atkins Diet(MAD). This combination has been beneficial to Lucy as her seizures are more controlled and she is able to enjoy her life within the limitations of her condition.

We had hoped to be able to stop her drugs whilst on the MAD but it proved too difficult in terms of seizure control; we were, however, able to reduce the drugs to the minimum, hence limiting the side effects.

Lucy was diagnosed with Dravet Syndrome at the age of 3, after numerous seizures resulting in status epilepticus and sometimes weekly admissions to ITU. Excitement, over-heating and illness are still seizure triggers for Lucy but if she is managed well, in terms of diet and treatments, she can have a good quality of life.

As a child, Lucy was on a huge amount of medication, Phenobarbitone, Clonazepam, Epilim and Stiripentol. Even with this amount of medication she would still have status seizures and had terrible side effects from the amount of drugs. We continued to research, to try to find something better for Lucy – which is when we started to read about the ketogenic diet. Being in a provincial hospital nobody knew about the diet. We did, however, find out that Plymouth hospital had a ketogenic dietician – we requested a referral and started our keto journey. Lucy was 9 years old.

The result was almost immediate – she was filmed for South West TV prior to starting the diet where she was viewed to be having almost constant seizure activity.

After a month on the diet she was a totally different child and was filmed again being able to participate more in life; start ballet lessons, learn to read and write and have a much more quality of life.

To be scientific, we requested an EEG to see if it made a difference to her trace. It resulted in showing that the sub-clinical seizure activity had disappeared! Lucy still had seizures but they were less frequent and didn’t always require hospitalization and admission to ITU.

When she was transferring to secondary school (special school) at 11 years old, we decided to stop the diet as it ‘might be easier’ for them to manage! Her medication had to be increased significantly to control her seizures resulting in toxicity. Her hair started falling out, she could barely lift her head and she was like a zombie.

We took the step to re-start the diet – her medication was halved and she has been on the MAD ever since. Over the years we have experimented and refined various recipes. Lucy now enjoys a wide and varied diet and is able to prepare many of the keto meals herself. Friends and family have also joined in the process and often have ‘Lucy friendly’ food prepared for her when visiting. Initially, it is hard work but the rewards are significant.

She is now 20 years old and is moving into supported independent living.

If you would like to make Lucy’s favourite Bagels – here is the recipe she uses.


Feel like a New York commuter with these frighteningly authentic breakfast snaps


Preheat your oven to 220C/425F/Gas Mark 6, and line a baking tray with baking parchment.

In a large mixing bowl, mix together the almond flour, baking powder, garlic powder, onion powder and dried Italian seasoning until well combined.

In a large microwave-safe bowl, combine the mozzarella cheese and cream cheese, and microwave for 90 seconds. Remove and stir, then return the microwave for 30-second intervals, stirring between each until the cheese is fully melted and smooth.

Add two of the eggs into the cheese followed by the dry mix, and mix together into a dough.

It will be quite a sticky dough, but it should still be handleable. Divide it into six equal portions and roll each one into a ball. Wetting your hands a little might make this easier.

Push your finger through the centre of each ball to make a hole, and then stretch the rin to enlarge the central hole. Place each bagel on the baking tray with a decent amount of space around it.

Crack the remaining egg into a brown and whisk. Now, brush the egg wash over the top of each bagel.

In another bowl, combine all of the seasoning ingredients, and then sprinkle generously over the top of each bagel.

Bake in the middle of the oven for 12-14 minutes or until golden brown.

Other recipes
Lucy’s Cream Tea


Who remembers good old jam and scones? Reignite your fond memories with this recipe


Begin by preheating your oven to 200°C/400°F/Gas mark 6, and lightly oil a 12-cup muffin tin.

Melt the butter in a medium-sized saucepan and leave it to cool down slightly. Next, in a large mixing bowl, combine the dry ingredients together evenly.

When the butter has cooled enough, add in the eggs and sour cream, then stir until everything has mixed together.

Now, add the butter and egg mix to the dry ingredients and stir well, ensuring everything has been mixed in.

Use a cookie scoop or tablespoon to divide the batter between the 12 muffin holes, and then bake in the oven for 10 minutes until the tops are golden brown.

For the most authentic scone experience, serve them with butter, jam and cream, along with a cup of your favourite tea.

Other recipes

Rhubarb & Strawberries Jam


1. Cut the rhubarb into short lengths and put in a preserving pan or large, strong pan with the strawberries, sugar and lemon juice. Cook slowly until the sugar dissolves. Bring to the boil, stirring occasionally so that it doesn’t stick. Boil until it turns in to “jelly” when cold. (Take the pan off the heat. To test it is set, put  ½ tsp on a very cold plate and leave it for a minute. Then push it with your finger; If it crinkles, the jam is set. If it stays runny, keep boiling it and test after another few mins.)

2. Leave the jam for 10 mins, scoop off any scum, then pot in the jars while it is still warm. Put a waxed disc on top, then a cellophane cover and label. Store in a cold and dry place – it will keep for 6 months.

Another recipe for Keto Jam is from MF KetoCook Mo which you can use as alternative to Lucy’s recipe above if you wish.