HOW TO MAKE KETO OAT FIBER FLAXSEED TORTILLA WRAP | ZERO NET CARB | VEGAN | SOFT & PLIABLE

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Oat fiber powder and golden flaxseeds are the best combo to create a zero or close to zero net carb keto recipe. So far, I have tried it on keto bread, both yeast and non-yeast versions and the texture is great – light, soft and fluffy! I have also tried it on keto fried donuts (with yeast) and it was so awesome – light, fluffy, chewy inside and crispy outside. And these tortilla wraps turned out great as well, soft and pliable.

I have a few keto tortilla wrap recipes here made from coconut flour, almond flour and flaxseeds and even though they are great, but they are difficult to flip over if made bigger. But with this version, I could make an 8-inch tortilla wrap and flip them over without any problem.

If you are not familiar with oat fiber powder, please note that it is not oat grain or meal. Oat fiber is the hull, hulk or outer shell of the oat grain. It is pure insoluble fiber with zero calories. It is quite like psyllium husks. Oat fiber is 100% keto friendly.

The recipe can be viewed and printed at this link;

[Total servings = 3 big wraps]
NUTRITION INFO PER SERVING
Total carb = 6.8 g
Dietary fiber = 6.8 g
Net carb = 0
Calories = 133
Total fat = 11.7 g
Protein = 4.6 g

FOR BEST RESULTS, WEIGH THE INGREDIENTS!

DRY INGREDIENTS
Oat fiber powder = 60 g / 1/2 cup (I used NuNaturals)
Golden flaxseeds = 60 g / 1/2 cup (finely ground)
Whole psyllium husks = 14 g / 1 1/2 tbsp (Ground until half its original volume)
Baking soda = 1/4 tsp (OR Baking powder = 1/4 tsp)
Salt = 1/2 tsp

WET INGREDIENTS
Olive oil = 15 ml / 1 tbsp (or any keto friendly oil)
Hot or boiling water = 240 ml / 1 cup

DIRECTIONS
1. Add all the dry ingredients into a bowl and mix until well combined.
2. Add all the wet ingredients and mix until a dough is formed.
3. Shape into a ball. Wet your hands for easier handling as the dough is sticky.
4. Place half the dough on a parchment paper and roll between 2 parchment papers until as thin as possible. However, it is easier to flip over if the dough is smaller and thicker.
5. I used 8-inch and 6-inch pot covers to make the round shape. This recipe makes about 2 to 3 big wraps and 3 to 4 small wraps.
6. Lightly grease a flat and non-stick pan.
7. Cook the wraps over low heat for 1 to 2 minutes each side.
8. Once ready, transfer to a plate.
9. You can use any of your favorite ingredients for the filling. In the video, I spread the wrap with cream cheese then layered with mashed avocado (seasoned with salt & black pepper), carrot strips, salami and romaine lettuce. Then I drizzled with sriracha.
10. These tortilla wraps can be refrigerated for up to a few days and freeze for up to 3 months.

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12 COMMENTS

  1. 1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES.

    2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !

  2. greetings Elsie and thank you for sharing your skills with us! i have not tried this particular recipe yet but i have just recently baked both the sunflower seed and the light sesame seed flour buns: they were very good, nicely risen, delicious (i like them with butter and peanut butter)..also just recently purchased a kitchen scale on your advice: (it's super helpful)

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