Links to purchase books
Click this link to purchase in ebook format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon;
Almond flour (https://amzn.to/3NQN7EY)
Whole psyllium husks (https://amzn.to/3YvIzu8)

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This is the second keto vegan wrap recipe in a series of 3. The first one made of coconut flour (my personal favorite) was uploaded last Monday. If you are not in favor of coconut flour, then this one made of almond flour may be a good alternative for you. It's firm, pliable and relatively soft but not as soft as the coconut flour version. It reminds me of the Indian capati which is a good thing as I love capati haha...

You can wrap these babies with just about anything or dunk into curries which is awesome (seriously better than keto bread!). They can also double up as tortillas if you make them smaller. To create a variety of flavors, just add any herbs, spices or seasonings. As these wraps have no eggs and dairy, they keep well at room temperature for a few days up to a week just covered with a towel. But if you have a hot and humid weather like ours here in Malaysia, then it's advisable to refrigerate sooner. Once refrigerated, you can use a pan to warm up the wraps. I have not tried freezing them, but I think it's doable just like keto bread.

The ingredient for this recipe is somewhat similar to keto bread and the psyllium husk powder (finely grounded) works so well to keep everything together so please do not replace it. Psyllium husk powder is the best replacement for gluten, but you need to understand it's role and how to use it for better results. For this purpose and also what are the other ingredients in keto bread used for, you can head over to another video titled "HOW TO TURN PROBLEMATIC KETO BREAD INTO THE BEST KETO BREAD" to read the details at the description box below the video. This would ensure that you have great success with your low carb / keto breads.

One of the common things that you will find in all the baking recipes here is that they have minimal ingredients, easy and quick to make and requires minimal cleaning. This is why I enjoy making low carb / keto baked goods but also because I am a hopeless baker so I would not attempt any complicated recipes haha...

This recipe makes 7 wraps with a 6" diameter, but you can make them into any size you prefer.

The recipe can be viewed and printed at this link;
https://docs.google.com/document/d/18...

NUTRITION FACTS
Total servings = 7 Per serving;
Total carb = 5.7 g
Dietary fiber = 4.1 g
Net carb = 1.6 g
Calories = 89
Total fat = 6.5 g
Protein = 2.5 g

DRY INGREDIENTS
Almond flour 1 cup / 120 g
Whole Psyllium husk 3 tbsp / 24 g (Ground until half its original volume then weigh it)
Salt 1/2 tsp
Baking Soda (optional) 1 tsp

WET INGREDIENTS
Olive oil 1/2 tbsp / 7 ½ ml
Boiling water 1/2 cup / 120 ml

DIRECTIONS
1. Mix all dry ingredients in a bowl with a spatula until well combined.
2. Add the wet ingredients and mix until it becomes a dough.
3. Knead the dough for 1 minute then mold into a big ball.
4. Place dough on a parchment paper and cut into 4 portions.
5. Leave 1 portion on parchment paper, mold into a ball and cover with another parchment paper.
6. Flatten the dough with your hand then use a rolling pin to shape into a rough circle.
7. Remove top layer of parchment paper, then use a lid or anything round to cut the dough into a proper circle. The size would depend on your preference. In this video, I cut it into a round shape with 6" diameter. Then remove excess dough and reuse it to create another wrap.
8. Repeat the process until the dough is all used up. For my 6" sized wrap, I managed to make 7 pieces in total.
9. Brush some cooking oil onto a nonstick pan before starting. Subsequently, you don't need to add more oil if you're using a nonstick pan. Place the wrap onto the pan and cook over medium high heat for about 2 to 3 mins on each side. Remove and repeat the process until all the wraps are done.