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.
The 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 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 – 114
- Total Fat – 9 g
- Total Carbs – 7 g
- Net Carbs – 1 g
- Protein – 5.1 g
- Cholesterol 0 mg
- Macronutrient ratio: Calories from carbs (4%), protein (13.3%), fat (82.7%)
- Weight Watchers 4 Points