Keto Tortillas
Low-carb, grain-free and gluten-free keto tortillas are perfect for tacos, wraps and more!
Servings 4 Servings
Calories 119kcal
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.