The Best Keto Tortillas Recipe. These tortillas will lessen your desire for bread and pasta. Of course, taste is a little different, but unlike regular tortilla, these keto tortillas contain little carbohydrate. And this fact is important for us.
The second relevant fact is that they are Paleo, low-carb, keto, sugar-free, dairy-free, egg-free, grain-free, gluten-free, and low-calorie. So they are perfect for vegan and diabetes nutrition.
With all these facts, you see that they are so healthy and suitable for almost every type of nutrition.
Way of preparation – easy
- Hands-on 20 minutes
- Total time 1 hour
Yields – 10 regular tortillas (8 inches)
The best keto tortillas – Recipe
- 1 cup almond flour
- ¾ cup flax seed, ground
- ¼ cup coconut flour
- 2 tbsp whole psyllium husks
- 2 tbsp chia seeds, ground
- 1 tsp salt
- 1 cup water, lukewarm + 2-4 tbsp if the dough is too dry
- 2 tbsp lard or extra virgin coconut oil or ghee – for greasing
- 1 tsp paprika + ¼ Tsp chili powder (+ 0.1 g net carbs per serving)
- ½ Tsp onion powder + ½ Tsp garlic powder (+ 0.2 g net carbs per serving)
- ½ Tsp curry powder + ¼ tsp ground cumin + ¼ tsp turmeric powder (+ 0.1 g net carbs)
- 0.5 Tsp dried oregano + ½ Tsp dried basil + ½ Tsp dried thyme + ¼ tsp dried lemon zest or 1 tsp fresh lemon zest (+ 0.1 g net carbs per serving)
Related post Tortillas Instead Of Bread In The Low-Carb Diet
Instructions how to make keto tortillas
- Place together the flax seeds, coconut flour, almond flour and psyllium husks into a bowl.
- For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible.
- Add any of your favorite seasonings or you can make it without seasoning.
- Add the ground chia seeds. To grind them, use a blender and pulse until powdered.
- Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful with the water. If you use too much water, the dough will get too sticky and difficult to roll.
- Let the dough rest in the fridge up to an hour.
- Remove from the fridge
- Cut the dough into 8 equal pieces.
- Place a piece of the dough between two pieces of baking paper
- Roll out until the dough is very thin. Alternatively, you can use a nonstick silicon covered roller and a silicon mat.
- Use an 8-inch lid or bowl to cut out the tortillas.
- Repeat with the remaining dough. You should the cut off until you get 10 tortillas. If you have any dough left, use it for making nachos.
- Preheat a heavy-bottom pan greased with just 1 teaspoon of oil or ghee or lard.
- Therefore, place the tortillas, one at a time, on top of the hot pan.
- Cook over a medium heat on one side for 1-2 minutes until lightly browned.
- Turn on the other side and cook for 1/2 – 1 minutes more.
Note: Be careful, if you overcook them the tortillas will become too crispy and will lose their flexibility.
- Grease more when needed and repeat for the rest of the tortillas.
Nutritional values (per one keto tortilla)
- Calories – 165
- Total Carbs – 7.3 g
- Net Carbs – 1.5 g
- Protein – 5.1 g
- Fat – 14 g
- Macronutrient ratio: Calories from carbs (4%), protein (13.3%), fat (82.7%)
- Weight Watchers 4 Points