Keto Tortilla Recipes

KETO TORTILLAS RECIPE (EASY, LOW CARB, & MADE WITH ALMOND FLOUR)

Steps:

• Add all of your ingredients to your food processor, and process until a ball of dough forms.
• Now remove the dough from the processor and cover it with plastic wrap.
• Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
• The kneading and resting process will just help activate the xanthan gum, and give the tortillas they're fantastic bendability.
• Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
• Then, when you form the smaller balls of dough, you'll want to start forming your tortilla shells.
• So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.
• The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don't skip out on it.
• Now, flatten the ball of dough with your hands, and once it's flat use a rolling pin to finish rolling the dough out.
• Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.
• I recommend using a small bowl that's about 6 inches in diameter to test and see if you've rolled the dough out enough.
• When you've got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.
• Now use a knife to trace around the edges of the bowl.
• Once you've done that, remove and save the extra dough.
• You'll be able to make a 5th keto tortilla out of it later on.
• Now we're all set to cook the tortillas!
• These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.
• Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
• Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)
• When the entire tortilla turns this lighter color, that's when you'll want to give it a flip.
• Now, once you flip it, just count to 5 and remove it from the pan immediately.
• This will ensure you don't overcook the tortilla, and that it will be bendable and pliable.
• And I can't stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.
• If you do, there's a good chance you'll overcook it.

(15-MINUTE!) GLUTEN FREE & KETO TORTILLAS

Steps:

• Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
• Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
• Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to three days in the fridge).
• Heat up a skillet (preferably) or pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should 'run' through the skillet.
• Break the dough into eight 1" balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.
• Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.
• Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).
• These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.

KETO TORTILLAS (3 INGREDIENTS!)

Steps:

• In a large mixing bowl, add your almond flour, psyllium husks, and salt. Mix well.
• Slowly add your olive oil and warm water and mix well, until completely combined. Let sit for a minute.
• Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.
• Cut the dough into 4 large or 8 small pieces. Get one piece of dough and place a piece of parchment paper on top. Using a rolling pin, roll out the dough until thin and flat. Get a large dinner plate or small appetiser plate and place on top of the dough. Using a knife, cut around the edges so you are left with a tortilla.
• Heat a non-stick pan on medium and lightly grease. Place the tortilla on top and cook for 2-3 minutes, before flipping and cooking for a further two minutes. Repeat until all the tortillas are cooked.

KETO TORTILLA RECIPE

Steps:

• In a food processor, combine the first six ingredients and blend until just combined.
• In a liquid measuring cup, combine the egg and water. Beat with a fork
• Turn the food processor on to low and slowly pour the egg/water mixture into the processor. You may need to turn it up to high and pulse a few times so it comes together into one mixture.
• Dump the dough onto a piece of parchment paper. Pack it together into one ball. Divide the dough into 10 equal size portions are roll into balls.
• If hand rolling: Place another piece of parchment paper over the top of the dough and roll into one large thin sheet of dough about 1/8 inch thick. Use a cookie/biscuit cutter to cut a 5-6" size circle out of the dough. Re-roll as needed with remaining dough.
• If using a tortilla press (recommended for best results): Use two pieces of parchment paper or a cut up plastic bag and place 1 piece of dough between them. Press once and flip, press a second time and carefully remove the tortilla and repeat.
• Heat a frying pan to about medium heat. Add a tsp of avocado oil and swirl it into the pan and allow it to heat up.
• Add one tortilla at a time and cook about 15-20 seconds per side. You should see the oil slightly bubbling and the tortillas should brown only slightly.
• Remove and place in a paper towel or clean linen towel to stay warm.

LOW-CARB TORTILLAS

Steps:

• Preheat oven to 375º F. Cut 5 pieces of parchment about 14 inches long. Have a rolling pin and 2 cookie sheets available.
• Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.
• Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.
• As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
• While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.
• Form one section into a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 9 inch circle. Place the circle of dough on half of the parchment lined baking sheet. Set aside.
• Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.
• Bake the tortillas for 5-7 minutes or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.
• Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

HOW TO MAKE LOW CARB TORTILLA

Steps:

• Combine dry ingredients. Add almond flour, oat fiber, psyllium husk, and salt to a large bowl and combine well.
• Mix in wet ingredients. Add apple cider vinegar and then begin adding warm water a small amounts at a time mixing in between until the dough is completely saturated and smooth. About 3/4 to 1 cup of water should be enough.
• Rest the dough. Set the mixed tortilla dough aside and allow it to rest for at least 5 minutes.
• Form the Tortillas. Grab a fistful of dough and roll loosely into a ball with your hands. Place the dough ball on a square of parchment paper and cover with an additional piece of parchment sandwiching the dough in between.
• Roll out the dough. Start flattening the dough between the parchment with your hands. Finish rolling out the dough with a rolling pin until you have a thin sheet. The dough will not rise when cooking so roll it as thin as you want the tortillas. Peel back the top piece of parchment to expose the sheet of tortilla dough.
• Cut to shape. For perfectly round tortillas, take a small plate, pot lid, or bowl and place it rim side down on the sheet of dough. Use a small knife to trace the shape and cut the dough into a round shape.
• Cook the tortillas. Heat a non-stick pan to medium-low heat. Remove the remaining parchment backing from the formed tortilla. Try flipping the open face over onto your hand and peeling off the backing. Cook each tortilla on its own for 1 1/2 to 2 minutes on the first side, and 30 seconds to 1 minute on the remaining side.
• Cover cooked tortillas. Transfer cooked tortillas to a paper towel and cover with a tea towel or a tortilla warmer while you cook the remaining tortillas.
• Serve and Enjoy! Serve your low carb tortillas right away or cool and store for later use! Perfect for low carb tacos, fajitas, burritos, mini pizzas, nachos, and wraps!

KETO TORTILLAS

Steps:

• Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into the mixture and blend until smooth. Add egg and water, 1 tablespoon at a time, and blend until a sticky dough ball is formed. Place the dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes. Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between two sheets of parchment paper.
• Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.