Receita completa aqui no descritivo!

Receita Anterior – Torta Portuguesa LOWCARB:


Folhas de couve sem o talo 1 cenoura ralada
1 cebola picada
2 dentes de alho picados
2 tomates picados salsinha a gosto
150 g de Frango cozido e desfiado
cream cheese a gosto
sal e pimenta do reino a gosto


Com as folhas da couve bem higienizadas, retire os talos e deixe a folha inteira.
Numa panela, refogue no azeite quente, a cebola e o alho até dourar. Depois acrescente o frango cozido e desfiado, e os tomates. Acerte os temperos. Finalize com cream cheese a gosto e a cenoura ralada. Deixe esfriar.
Para montar, estique as folhas sobre uma superfície forrada com filme plástico. Coloque o recheio e enrole. Pode embrulhar com o filme plástico e levar pra geladeira pra ficar bem firme.


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Hey guys,
I made an easy low carb tortilla for all to enjoy. It’s quick easy and super tasty.

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Tacos and sandwiches are right up there with oxygen in my book, but the carb load is costly when living a low carb lifestyle. I was cautiously hopeful when I came across a recipe for coconut flour wraps. I wondered if it would be sturdy enough to hold ample fillings and whether the taste would be versatile enough to work with a broad selection of dishes. I will just say that this recipe exceeded my expectations and has become a coveted staple.

I have used this recipe as a wrap for turkey sandwiches and BLTs, and also as a base to create low carb cinnamon rolls! Once you try this you may find yourself making a batch every week because the number of ways you can use them is endless.

Blog Post Link (Low Carb/Keto/Paleo Sandwich Wraps –

What You’ll Need

– 1 cup, Organic Egg Whites
– 5 tbsp (1/4 cup + 2 tbsp), Coconut Cream (Milk)
– 1/8 tsp (1g), Himalayan Pink Salt Crystals (128g)
– 1/4 cup, Coconut Flour

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Music by Joakim Karud

Let`s quickly hit on the highlights of this low carb wrap – 1) You only need 4 ingredients to make this microwave low carb wrap; 2) As the name suggests, you make this microwave keto wrap in the microwave. Yup, no baking, cooking, nothing. As EASY as it gets. Just mix and microwave and you end up with an amazing keto wrap. 3) It is dead easy to make this lchf wrap. Mix, microwave and let cool, then you are done with the microwave lchf wrap. 4) this banting wrap (or microwave banting wrap) fits in with most lifestyles, including banting, lchf, low carb, keto, ketogenic and lchf lifestyles!
So this keto microwave flaxseed wrap, as the name suggests, if made from flaxseed or flax. Well, actually, you use ground flaxseed (otherwise known as flaxmeal / flax meal). To be honest, I’m not a huge fan of flax or flaxseeds, but this keto microwave flaxseed wrap really tastes wonderful. I was so surprised! What I recommend for the low carb flax wrap is to use whole flaxseeds, grind them up in your blender or grinder, and then use that. Rather than buying flaxmeal / flax meal from the store. I find the store bought flax-meal goes rancid REALLY quickly after opening. And NO-ONE likes rancid flaxseeds! It tastes and smells like rotting fish!
Big thanks to my mother-in-law who actually gave me this low carb microwave flax wrap recipe.
This low carb microwave wrap is a really good texture. Soft enough to eat and firm enough to hold all your wonderful fillings in this keto microwave wrap. It is also quick enough that you can whip up a ketogenic microwave wrap when and as needed. This banting microwave wrap also uses ingredients which all of your low carbers should have lying around your house. So no excuse not to make this lchf microwave wrap! Oh and did I mention this microwave low carb wrap tastes AMAZING and goes perfectly with both sweet and savoury fillings?
This keto wrap is also grain free and gluten free which makes it open to those trying to avoid gluten and grains in their diet. So it can also be called a gluten free wrap or a grain free wrap. Look, whatever you want to call this microwave wrap, I call it delicious!
Let me know in the comments how you enjoyed this Keto Microwave Flaxseed Wrap. Or, if you have any questions about this microwave keto wrap or any of my other low carb recipes / keto recipe / lchf recipe / banting recipe, I’d be happy to answer anything you ask. Simply leave a question in the comments section of that video.
Thanks for watching the Keto King (a.k.a the Banting Boss). Subscribe to the Keto King channel for more excellent keto recipes / low carb recipes just like this one. And of course, keep it keto!

4 Tablespoons of Ground Flaxseeds / Flax Meal (26g / 0.92oz)
1 Tablespoon Melted Butter (15g / 0.53oz)
1 Egg
1/4 teaspoon Baking Powder (2.5g / 0.9oz)

Macros for this Keto Microwave Wrap recipe:
Calories – 252
Fat – 26.5g
Net Carbs: 1g (9g carbs – 8g fiber)
Protein: 12g

Low Carb Stuffed Egg Wraps, to find the recipe go to:
Music by: Gymnopedie No 1 by Kevin MacLeod is licensed under a Creative Commons Attribution license (


– 1 ganzer Blumenkohl
– 3 Eiklar

Den Blumenkohl im Zerkleinerer kleinhäckseln und anschließend in der Mikrowelle für 3min erhitzen – anschließend kurz umrühren und weitere 3min erhitzen.

Nun das Eiklar unter den Blumenkohl mischen bis eine semige Blumenkohlmasse entsteht. Auf einem eingefetteten Backblech 3-4 tellergroße Wraps formen und für 12-15 min im Ofen bei 180Grad ausbacken.

Merry Go Slower von Kevin MacLeod ist unter der Lizenz Creative Commons Attribution license ( lizenziert.

Delicious soft pliable tortillas. Your friends will never know they are gluten free. Made with blanched almond flour and tapioca flour. Dough can be stored in the fridge for up to 3 days.

Here are the links to brands I recommend for this recipe:
-Blanched Almond Flour- (affiliate link!)
-Organic Tapioca Flour- (affiliate link!)
-Xanthan Gum, grain free- (affiliate link!)

-Cast Iron Round Griddle- (affiliate link!)

-Tortilla Warmer (must use one to allow tortillas to steam and soften)-(affiliate link!)

Gluten Free Tortillas by Ester Perez

1 cup (100 grams) blanched almond flour
1¾ cups (198 grams) tapioca flour plus more for dusting
½ teaspoon salt
1 teaspoon xanthan gum
2 Tablespoons honey
drizzle of olive oil (optional)
approximately ½ cup hot water (enough to thicken like play dough texture)

1. To a large mixing bowl or KitchenAid mixer using flat beater attachment, add blanched almond flour, tapioca flour, salt and xanthan gum. Whisk until all lumps are removed.
2. Add half of your hot water slowly while mixing. Add honey and drizzle of olive oil. Do not add olive oil if you are packing burritos for lunch or will store tortillas. Only add olive oil for immediate use of tortillas.
3. Add remaining hot water. Watch the dough incorporate and press the dough between your fingers. It should feel like soft play dough and not stick to your hand. Add more tapioca flour or hot water accordingly until you get the right texture. (See video)
4. Dust your hands with tapioca flour and gather dough into a ball. Knead dough for 2-3 minutes.
5. Separate into 3 equal amounts, divide that into two more amounts. You should have 6 pieces of dough. Roll dough into 6 equal balls and store in a plastic wrap or towel covered bowl until ready to roll out.
6. Dust surface with tapioca flour and place a ball of dough in the center. Press down slightly and more on edges.
7. Dust top of dough with tapioca flour and roll out to about 8 inches.
8. Heat a cast iron skillet to medium low heat.
When skillet is hot, add tortilla. Flip once bubbles have formed and fully puffed, about 30-45 seconds.
Heat on other side another 30-45 seconds or until brown spots have formed underneath.
Place in tortilla warmer until ready to serve and repeat steps 4-8 with remaining dough. Store tortillas in a ziplock bag in the fridge until ready to use and reheat on a skillet before serving.

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Consult your doctor before starting any new diet or exercise program. Don’t feel discouraged if these methods do not work for you. We’re all different! Good luck! 🙂

BlenderBottle Classic Loop Top Shaker Bottle, Clear Pink, 28 Ounce

1 medium to large yellow squash
1 cup low moisture mozzarella cheese
1 Tbsp coconut flour (optional)
1 egg
Season to taste – recommending salt, pepper, garlic powder onion powder, cumin

-Wash the squash
-Grate the squash
-Place grated squash in a cheesecloth and squeeze as much water/moisture out
-Place squash in a new bowl
-Add rest of ingredients
-Pre-heat oven to 325-350
-Mix all ingredients
-Cover baking sheet with parchment paper
-Divide squash dough into tortilla shapes on parchment paper
-Bake for 10-15 mins, turning tortillas over once

Recipe yields about 4-5 small tortillas

I have no idea what the macros are. I’m sure you can plug the ingredients into MyFitnessPal and have it whip all that info up for you, if you so choose!

snapchat username: boogieandfood

Music by: KOJ4KTRAX

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These wraps are something we make frequently. They hold up to rolling so well, often times better than commercially available GF wraps… and they taste great! *** See description for recipe ***

2lbs cauliflower, riced (approximately 1 large, or 1.5 small/medium)
2 whole eggs
2 egg whites
1 tsp salt
2 tsp GF taco seasoning (optional)
2 tsp dried cilantro (optional)
1 cup grated cheese (optional)

Rice and steam cauliflower
– pulse in food processor, or grate on a box grater
– steam in a steamer basket, in a microwave, or boil in 1″ of water for ~5-7min

Strain cauliflower in a sieve, transfer to a clean dishtowel, and squeeze all the water from the steamed cauliflower. It should be dry once you’re done.

Mix in eggs, seasoning of your choice, and cheese thoroughly. Remove or break down any large chunks.

Portion onto parchment lined baking sheets. Flatten to 1/8″ thick using another sheet of parchment paper.

Bake for 25-35min @ 375f. Remove to cooling racks and allow to cool for 5min before using. If storing in the fridge or freezer, separate with wax or parchment paper in ziplock bags or airtight containers.

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