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
- Hands-on 20 minutes
- Total time 1 hour
Yields – 10 tortillas
- 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
- 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
- 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) 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