Low Carb or Keto Tortillas
There are many options for low carb tortillas, but often they lack in taste or texture. These are my favorite tortillas that check the boxes of low carb, taste, texture, and ease.
- 3/4 cup almond flour plus an additional 1 Tbsp
- 4 tbsp coconut flour
- 1/2-1 tsp salt
- 2 tsp apple cider vinegar
- 1 egg beaten
- 3-4 tsp water
- 1 tsp lard or oil
Add all dry ingredients (almond flour through salt) to a bowl and stir together thoroughly. I like to use a slotted spoon to do this.
Pour dry ingredients into a food processor bowl and 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 beaten egg, and then the water. Mix until everything is combined and the dough sticks together.
Remove dough from processor and roll into a ball and cover the ball with saran 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 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.
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.
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.
Using a thin metal spatula, transfer the tortilla from the waxed paper or countertop to the skillet and cook for only about 5-6 seconds. Flip it over with the thin spatula and cook for another 20-30 seconds. 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 tiny bit longer.
The temperature of the skillet 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.
Recipe modified from glutenfreeonashoestring.com
Calories: 97kcal | Carbohydrates: 5.2g | Protein: 3.8g | Fat: 7.3g | Sugar: 0.7g