Ratio    2.1:1        

Total Calories    343 kcals  

Fat                      30.64g

Protein               9.89g

Carbohydrate     4.72g

  

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Ingredients

25g eggs, chicken, whole, raw

5g KetoCal 3:1 Powder (Available on prescription)

10g butter, unsalted

10g Tiana Coconut Flour

15.5ml KetoCal 4:1 LQ Unflavoured (Available on prescription)

40g mushrooms, white, raw

9.5g butter, salted

15g onions, raw

1g Gia Garlic Puree

10g Philadelphia Cream Cheese

10g grated mozzarella cheese (Sainsburys)

                   

Method

1. In a jug mix egg, KetoCal 3:1 powder, coconut flour and KetoCal LQ to form a pancake batter.

2. In a small frying pan over med/low heat add 5g butter and make 1 pancake. Repeat with other 5g butter and rest of pancake mix. Set aside.

3. Add salted butter, chopped onions and mushrooms and fry for 5/8 minutes until soft. Add garlic and season with salt & pepper then add cream cheese. Stir until melted and a thick sauce forms.

4. Divide mushroom mixture between the 2 pancakes and roll up. Place in a buttered baking dish then sprinkle over mozzarella and bake at 170c for 10/15 minutes until golden.

Top Tip 

You can freeze the dish before baking for batch cooking.

 

 

A Nutricia Recipe

© The Daisy Garland