Low-carb, grain-free and gluten-free keto tortillas are perfect for tacos, wraps and more!
Servings 4 Servings
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)
- 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
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.
- 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.
Serving: 1g | Calories: 119kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 161mg | Fiber: 3g | Sugar: 1g