The Best Homemade Keto Tortillas Recipe

These keto 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.

The best keto tortillas – Recipe

Prep time

  • Hands-on 20 minutes
  • Total time 1 hour

Yields – 10 tortillas

Ingredients:

Dry ingredients:

  • 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 Himalayan or another salt

Wet ingredients:

  • 1 cup water, lukewarm + 2-4 tbsp if the dough is too dry
  • 2 tbsp lard or ghee – for greasing the pan

Optional seasonings for Keto Tortillas:

  • 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) OR
  • ½ 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) OR

Note: You can make 10 regular tortillas (8 inches), or 5 large tortillas (12 inches ).

Instructions how to make keto tortillas

  • Place 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.
  • 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 not to use too much, or the dough will get too sticky and difficult to roll.
  • Let the dough rest in the fridge or on the kitchen counter for up to an hour.
  • Remove from the fridge and cut the dough into 6 equal pieces.
  • Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin.
  • Alternatively, 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 and 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 ghee or lard.
  • Therefore, place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1-2 minutes until lightly browned.
  • Turn on the other side and cook for 30-60 more seconds.

Note: Don’t overcook or 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)

  • Total Carbs – 7.3 grams
  • Net Carbs – 1.5 grams
  • Protein – 5.1 grams
  • Total Fat – 14 grams
  • Energy – 165 kcal

Macronutrient ratio: Calories from carbs (4%), protein (13.3%), fat (82.7%)

Weight Watchers 4 Points

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