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  • 1.8:1 Ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 20 minutes
  • COOK TIME: 2 minutes

This ketogenic diet recipe provides approximately:

15.8g
Total Fat
5g
MCT
4.9g
Protein
3.6g
Carbohydrate
177kcal
Energy

Step 1

Add all ingredients to a bowl except the water.

Step 2

Mix in boiling water until a dough is formed.

Step 3

Cover and place in fridge for 10 minutes to cool (this makes it easier to roll).

Step 4

Using an A4 sized piece of greaseproof paper, place the ball in the centre of one half, fold the other half of the paper over the ball, flatten out and roll with a rolling pin to create a circle, approx. 12cm in diameter.

Step 5
Heat a frying pan over a medium heat and dry fry the tortilla for 1 minute on each side.

Top Tip

Rather than dry frying the tortilla, cut into 8 pieces and deep fry to make nachos!


Serving Suggestion

Use as a sandwich wrap with your favourite keto filling

MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • 18g Almond flour flurry e.g. Holland and Barrett
  • 8g MCTprocal™
  • 4g Psyllium husk e.g. Sat-Isabgol
  • 1g Garlic purée e.g. Gia
  • 1g Sun-dried tomato purée e.g. Gia
  • 1 pinch Mixed herbs, dried
  • 20g Water, boiling