Keto Tortillas
These soft, flexible tortillas are wonderfully delicious. They are low carb and keto friendly, making every wrap night special.
Ingredients
- 1 cup Blanched Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 large Egg
- 2 tsp Apple Cider Vinegar
- 1 tbsp Water, Plus More If Needed
Equipment
- food processor
Instructions
- Add the almond flour, coconut flour, xanthan gum, baking powder and salt to a food processor. Pulse a few times until evenly combined.
- With the processor running, pour in the apple cider vinegar, then add the egg and the water. Process until the dough comes together into a ball. If it looks dry and crumbly, add 1 more tsp of water.
- Knead the dough in your hands for 1 minute until smooth. Wrap it tightly and let it rest for 10 minutes so the flours can hydrate.
- Divide the dough into 8 equal balls. Roll each ball between two sheets of parchment paper into a thin 5-6 inch round.
- Heat a dry cast iron or nonstick skillet over medium-high heat until very hot. Cook each tortilla for 20-40 seconds per side, until it puffs slightly and light charred spots appear.
- Stack the cooked tortillas under a clean kitchen towel to keep them warm, soft and pliable until serving.
Nutrition
Serving: 1servingCalories: 112kcalCarbohydrates: 6gProtein: 4gFat: 8g
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