Keto Wraps Ratio 1.11:1 Total Calories 855 kcals Fat 63.72g Protein 46.3g Carbohydrate 11.2g Click here to print! Ingredients 7g Baking powder, carb free, Barkat 100ml Almond breeze unsweetened, original 25g Tiana Coconut flour 5g Xanthan gum 70g whole raw egg, chicken, whole, dried 5ml cider vinegar - Tesco 50g KetoCal 4:1 Powder, Unflavoured (Available on prescription) 10g bamboo flour Method Add almond flour, coconut flour, xanthan gum, baking powder, bamboo flour to a food processor, pulse until combined. Pour the vinegar into the mixer with it running, once it’s mixed, add the egg then add few teaspoons of water to form a smooth sticky dough. Wrap the dough in plastic wrap and knead through the plastic wrap for about 2 minutes - allow to rest for 20 mins. Heat up a non-stick frying pan over a medium heat. Roll out a small ball of dough to a tortilla shape and place into the pan. Only cook the dough for 1 minute each side the wrap should be golden on each side, the key is not to over cook them as they will no longer be pliable or puff up. You can use the wrap straight away or stack the cooked wraps laying barking parchment in-between each wrap to stop them from sticking in the freezer. To re-heat place in microwave for 30 seconds or place in a warm frying pan. With this you can make wraps, naan bread or pizza base. Depending on how big you make each wrap depends on how many you will get from the mix. A Nutricia Recipe © The Daisy Garland Manage Cookie Preferences