Keto Tortilla Recipes

KETO TORTILLAS (3 INGREDIENTS!)

Steps:

• In a large mixing bowl, add your almond flour, psyllium husks, and salt. Mix well.
• Slowly add your olive oil and warm water and mix well, until completely combined. Let sit for a minute.
• Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.
• Cut the dough into 4 large or 8 small pieces. Get one piece of dough and place a piece of parchment paper on top. Using a rolling pin, roll out the dough until thin and flat. Get a large dinner plate or small appetiser plate and place on top of the dough. Using a knife, cut around the edges so you are left with a tortilla.
• Heat a non-stick pan on medium and lightly grease. Place the tortilla on top and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat until all the tortillas are cooked.

KETO TORTILLAS RECIPE (EASY, LOW CARB, & MADE WITH ALMOND FLOUR)

Steps:

• Add all of your ingredients to your food processor, and process until a ball of dough forms.
• Now remove the dough from the processor and cover it with plastic wrap.
• Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
• The kneading and resting process will just help activate the xanthan gum, and give the tortillas they're fantastic bendability.
• Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
• Then, when you form the smaller balls of dough, you'll want to start forming your tortilla shells.
• So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.
• The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don't skip out on it.
• Now, flatten the ball of dough with your hands, and once it's flat use a rolling pin to finish rolling the dough out.
• Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.
• I recommend using a small bowl that's about 6 inches in diameter to test and see if you've rolled the dough out enough.
• When you've got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.
• Now use a knife to trace around the edges of the bowl.
• Once you've done that, remove and save the extra dough.
• You'll be able to make a 5th keto tortilla out of it later on.
• Now we're all set to cook the tortillas!
• These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.
• Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
• Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)
• When the entire tortilla turns this lighter color, that's when you'll want to give it a flip.
• Now, once you flip it, just count to 5 and remove it from the pan immediately.
• This will ensure you don't overcook the tortilla, and that it will be bendable and pliable.
• And I can't stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.
• If you do, there's a good chance you'll overcook it.

KETO TORTILLAS

Steps:

• Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into the mixture and blend until smooth. Add egg and water, 1 tablespoon at a time, and blend until a sticky dough ball is formed. Place the dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes. Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between two sheets of parchment paper.
• Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.