Keto Tortillas

On a Keto diet and long for some delicious tacos? Dream no further with these Keto Tortillas! With a sneaky mix of simple pantry staples and a few minutes, you too can make your taco dreams come true. Keto dieters rejoice!

Total Time

15min

5.0

2 Ratings

Author: SideChef

Servings:

Ingredients

•

1 1/4 cups

Almond Flour

•

2 tsp

Corn Starch

•

1 tsp

Baking Powder

•

1/2 tsp

Salt

•

Eggland's Best Classic Egg

•

2 Tbsp

Water

•

2 tsp

Apple Cider Vinegar

Cooking Instructions

Combine Almond Flour (1 1/4 cups) , Corn Starch (2 tsp) , Baking Powder (1 tsp) , and Salt (1/2 tsp) in a bowl.

Add Eggland's Best Classic Egg (1) , Water (2 Tbsp) , and Apple Cider Vinegar (2 tsp) to a bowl and beat. Add to the flour mixture. Stir until dough forms.

Divide the dough into 8 equal pieces. To form a tortilla, place dough between two pieces of parchment paper. Use a rolling pin to flatten the dough into a 5-inch circle.

To cook, heat a large skillet over high heat. Peel the parchment paper off of one side of the tortilla. Place the uncovered dough face down in the skillet, then remove the other piece of paper. Cook for 30 seconds to 1 minute or until leopard spots begin to form, then flip. Repeat with remaining tortillas.

To keep warm before serving, turn the oven on to 400 degrees F (205 degrees C) for 1 minute, then turn off and stack tortillas on a plate in the warm oven.

Author's Notes

Makes 8 small tortillas.

To store, stack tortillas with small pieces of parchment paper in between. Freeze in an airtight bag for up to 1 month.

Nutrition Per Serving

CALORIES

236

FAT

19.9 g

PROTEIN

9.6 g

CARBS

9.1 g