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Keto Tortillas
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Brief Description
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\"Corn Tortilla Style\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\" Instagram @finding_katie_d Recipe inspired by @Angel619SD on Instagram (she has a video in her highlights) Keto Coconut and Almond Flour Homemade Tortillas Low Carb NOTE* MACROS DEPEND ON YOUR INGREDIENTS BUT MOST WILL BE LESS THAN 1.5G NET CARBS PER TORTILLA USING MY INGREDIENTS: Per tortilla 4.3 g total carbs 3.0 g fiber 1.3g net carbs 6.3 g fat 2.0 g protein 79 cals
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Main Ingredient
Almond Flour, Coconut Flour, Whole Psyllium Husks
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Category: Breads
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 6 min(s)
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Recipe Type: Private
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Source:
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Tags:
Family Kid-Friendly Quick & Easy Vegetarian Gluten-Free Dairy-Free Make-Ahead Heart-Healthy Diabetic Low-carb Potluck Vegan Keto
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Notes:
Keep your dough covered while you press out your tortillas. if the dough seems too dry, add a little more water, 1 TBSP at a time. and knead well. t These tortillas freeze well. Wrap in a damp paper towel and microwave to re-heat. For the One on One Flavors Corn Tortilla Concentrate- go to oooflavors.com
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Posted By: findingkatied
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Posted On: Jan 29, 2019
Number of Servings:
Ingredients:
- 1/2 cups - Almond Flour
- 2 tablespoons - Coconut Flour
- 2 tablespoons - Whole Psyllium Husk - not ground or powdered
- 1/2 teaspoons - pink salt
- 1 1/3 tablespoons - Olive Oil (1 Tablespoon plus 1 teaspoon)
- 2 1/2 ounces - Boiling Water (approx 2.7 ounces)
- 1/4 teaspoons - Xanthan Gum
- 1/2 teaspoons - baking powder
- 1/4 teaspoons - Garlic Powder
- 1/4 teaspoons - Onion Powder
- 1/8 teaspoons - Ground Cumin
- 40 drops - (optional) One on One Flavors Corn Tortilla Flavor Concentrate
- 1/4 teaspoons - Xanthan Gum
- 1/2 teaspoons - baking powder
- 1/4 teaspoons - Garlic Powder
- 1/4 teaspoons - Onion Powder
- 1/8 teaspoons - Ground Cumin
- 40 drops - (optional) One on One Flavors Corn Tortilla Flavor Concentrate
- 1/2 cups - Almond Flour
- 2 tablespoons - Coconut Flour
- 2 tablespoons - Whole Psyllium Husk - not ground or powdered
- 1/2 teaspoons - pink salt
- 1 1/3 tablespoons - Olive Oil (1 Tablespoon plus 1 teaspoon)
- 2 1/2 ounces - Boiling Water (approx 2.7 ounces)
Directions:
1. Mix all of your dry ingredients in a large bowl .
2. Add the olive oil to your dry ingredients and blend well. It will look like a crumbly mixture.
3. Add your boiling water to your mixture. mix for 1 minute then allow dough to rest for 2-3 minutes while you warm up a pan. After letting the dough rest, mix again and divide dough into 7 equal sized balls. Your dough should roll into a little ball easily without too much cracking. If the dough seems to be too dry- add a little more water, one tablespoon at a time.
4. Press each ball in a tortilla press lined with a lightly oiled ziploc bag or wax paper. If you don't have a tortilla press, you can roll each piece of dough between 2 pieces of parchment to 1/4" thickness. Using a round bowl or dish, trace the circular tortilla shape with a knife.
5. Carefully remove the tortilla and place in a warm, dry pan. Cook over med/low heat for 2-3 minutes per side.
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