There are many options for low carb tortillas, but often they lack in taste or texture. These are my favorite home-made tortillas that check the boxes of low carb, taste, texture, and ease.
Turn processor on to low. Be careful that ingredients don't fly out of processor and make a mess. While the processor is running, add the vinegar, then the lightly beaten egg, and then the water. Mix until everything is combined and the dough sticks together.
2 teaspoons apple cider vinegar, 1 egg, 4 teaspoons water
Remove dough from processor and roll into a ball and cover the ball with plastic wrap. While still in the wrap knead it for a couple of minutes through the plastic. Allow the dough to rest for 10 minutes before using or store it in the fridge for up to two days. Alternatively, place the wrapped dough in a freezer bag and freeze it until you are ready to use it.
Heat a skillet (or a comal or griddle) over medium high heat. It should be hot but not smoking hot. I put a little lard in the skillet but you could use oil. It doesn't take much, just a light coat.
1 teaspoon Fat
Break dough into 8 1-inch balls for small tortillas (this is what nutritional analysis is based on). I liked them more at a 2-inch size but I don't have the analysis for that.
Line a tortilla press with 2 sheets of plastic wrap (a thin plastic bag from the grocery store used for vegetables works well here).Place each ball between the two sheets of plastic and press until tortilla is about 5 inches diameter. Carefully peel off tortilla from plastic wrap and place on griddle.If you do not have a tortilla press here is the alternative:Place a ball between 2 sheets of waxed paper and roll out with a rolling pin to the approximate size you want. Place a small bowl the size of desired tortilla over the dough and use a knife to cut around the perimeter of the bowl. Gather cut pieces together to form additional dough balls at the end. Lift the bowl up and gently pull the tortilla off and place on a smooth counter or another piece of waxed paper for easy transfer to the skillet.Note that it is difficult to get the tortillas very thin unless you use the press.
Transfer the tortilla to the skillet, comal or griddle and cook until it bubbles a bit (about a minute). Flip it over with the thin spatula and cook for another 30 seconds to a minute. If you want them to be pliable it is important not to overcook them. If you are using them for tostadas or open-faced tacos you can cook a bit longer.
Notes
The temperature of the skillet or comal and cooking the tortillas quickly is the key. If the skillet is not hot enough the tortilla will harden and crack. If the skillet is too hot the coconut flour burns rapidly. Test it out with a small one first to get the hang of it.The link below will take you to my post showing you how to use a torilla press.**How to use a tortilla press**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.