Keto dieters, think of tortillas as a faraway dream no longer! With a sneaky mix of simple pantry staples, you too can make your taco dreams come true with this Keto Tortillas.
Total Time
15min
5.0
2 Ratings
Author: SideChef
Servings:
4
Ingredients
•
1 1/4
cups
Almond Flour
•
1/2
Tbsp
Corn Starch
•
1
tsp
Baking Powder
•
1/2
tsp
Salt
•
1
Egg
•
2
Tbsp
Water
•
1/2
Tbsp
Apple Cider Vinegar
Cooking Instructions
1.
Combine
Almond Flour (1 1/4 cups)
,
Corn Starch (1/2 Tbsp)
,
Baking Powder (1 tsp)
, and
Salt (1/2 tsp)
in a bowl.
2.
Add
Egg (1)
,
Water (2 Tbsp)
, and
Apple Cider Vinegar (1/2 Tbsp)
to a bowl and beat. Add to the flour mixture. Stir until dough forms.
3.
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.
4.
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.
5.
To keep warm before serving, turn the oven on to 400 degrees F (205 degrees C) for 1 minute, then turn off and stack 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
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