Ratio    1.11:1        

Total Calories    855 kcals  


Fat                      63.72g

Protein               46.3g

Carbohydrate     11.2g


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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



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