Low-Carb Keto Pita Pockets: Soft, Fluffy Low-Carb Wraps

• 35 grams sunflower seed flour or almond flour (about 1/3 cup)
• 14 grams coconut flour (2 tbsp)
• 1/8 tsp baking soda
• 3 grams fine flaxseed meal (1 tsp)
• 1/4 tsp salt
• optional dry seasonings (for flavor) suggestion: 1/2 tsp Italian seasoning
• 1 large egg, room temperature
• 15 ml olive oil or preferred oil (1 tbsp)
• 60 ml hot water (1/4 cup)
• filling of choice (e.g., cooked meat, salad, cheese, vegetables)

• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Sift the dry ingredients (sunflower or almond flour, coconut flour, baking soda, flaxseed meal, salt, and optional seasonings) into a medium bowl to remove lumps and set aside. In a mixing bowl, beat the egg and oil on medium-low until combined.
• With the mixer on medium-low, gradually add the dry ingredients to the wet mixture, mixing until everything is moistened and incorporated. Stop occasionally to scrape down the sides of the bowl. If you don’t have a stand mixer, a hand mixer or sturdy wooden spoon works fine.
• Continue mixing on medium-low and slowly pour in the hot water until a batter forms. Scrape the bowl and gather the batter in the center. Let the batter rest at room temperature for about 15 minutes; it will thicken slightly.
• After resting, the batter should be thick enough to slowly slide off a spoon but not runny. Divide the batter into two equal portions and place them on the prepared sheet. Use the back of a spoon to spread each portion into a round about 6 inches (15 cm) wide and roughly the thickness of a fluffy pancake.
• Bake for 17–20 minutes, or until the pitas are golden and firm to the touch. Remove from the oven and allow them to cool on the pan for at least 10 minutes to set, then transfer to a wire rack to cool completely before slicing into pockets.

Create Pocket

• To make pockets, cut each baked circle in half to yield four pieces. Using a sharp knife, carefully slice a horizontal slit into the straight edge of each half to form a pocket—leave the sides and bottom intact. Slide the knife slowly in and out to open the pocket without cutting through. Fill with your preferred fillings and serve.