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Keto Tortillas
Low-carb, grain-free and gluten-free keto tortillas are perfect for tacos, wraps and more!
Course
Breads
Cuisine
Mexican
Keyword
Keto Tortillas
Prep Time
10
minutes
minutes
Cook Time
2
minutes
minutes
Additional Time
10
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
Servings
Calories
119
kcal
Author
Elizabeth Briskin
Equipment
Pyrex Measuring Cup 4-piece Set, Clear, 15 x 12 x 5.375
Measuring Cups and Magnetic Measuring Spoons Set
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
Ingredients
½
cup
almond flour
blanched or plain
2
tablespoons
coconut flour
1
teaspoon
psyllium husk powder
1
teaspoon
xanthan gum
1
small egg
1
tablespoon
water
Salt
to taste
Instructions
In a bowl, combine the almond flour, coconut flour, psyllium husk powder, xanthan gum, and a pinch of salt.
Add the egg and water. Stir with a spatula until the dough comes together.
Wrap the dough and chill in a fridge for 10 minutes.
Divide the dough into four equal balls. Roll the dough between two pieces of parchment paper.
Cook the tortillas in a dry skillet for 6 seconds. Yes, just six. Flip the tortilla and cook for another 30 seconds.
The key is not to overcook them. If overcooked they will not be pliable and may break.
Serve with Keto Blacked Shrimp.
Notes
Xanthan gum in the tortillas can be substituted with guar gum, gelatin, or flax seeds. If using the last two, increase the ingredients by 1 1/2.
Nutrition
Serving:
1
g
|
Calories:
119
kcal
|
Carbohydrates:
7
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
35
mg
|
Sodium:
161
mg
|
Fiber:
3
g
|
Sugar:
1
g