Tortilla

  • Preparation time: 20 minutes
  • Cooking time: 2 minutes
  • Recipe makes 1 portion

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
MCT 5g
LCT 10.8
Protein 4.9g
Carbohydrate 3.6g
Energy (calories) 177kcal
Ingredients Quantity
Almond flour flurry e.g. Holland and Barrett 18g
MCTprocal 8g
Psyllium husk e.g. Sat-Isabgol 4g
Garlic purée e.g. Gia 1g
Sun-dried tomato purée e.g. Gia 1g
Mixed herbs, dried 1 pinch
Water, boiling 20g

Method:

    1. Add all ingredients to a bowl except the water.
    2. Mix in boiling water until a dough is formed.
    3. Cover and place in fridge for 10 minutes to cool (this makes it easier to roll).
    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.
    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! (See recipe)

Serving Suggestion

  • Use as a sandwich wrap with your favourite keto filling (see recipe)

To download the Tortilla recipe card click here.

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.