Grams change with the number of servings; the carbs in each serving stay the same.

Mix the shredded chicken, coconut flour and any seasoning in a big bowl with a fork until the chicken is evenly coated.

Stir in the avocado oil, mayonnaise and egg. The mix will be loose, like a thick pancake batter.

To serve exact portions, weigh the batter now: one serving is 89 g.

Heat a non-stick pan over medium-high heat. Drop in spoonfuls of the mixture and cook like small pancakes, turning at least once, until cooked through.

Let them cool in the pan so they soak the oil back up, or pour the pan oil over them.

Serve, or freeze flat and reheat in a pan over medium-low heat. They can also be baked in a muffin tin or silicone moulds at 450 °F (230 °C) for 15 to 20 minutes.