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RECIPE
7 INGREDIENTS5 STEPS15MIN

Keto Tortillas

5.0
2 Ratings
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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.

15MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 1/4 cups
Almond Flour
1/2 Tbsp
1 tsp
Baking Powder
1/2 tsp
1
2 Tbsp
Water
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Nutrition Per Serving
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CALORIES
236
FAT
19.9 g
PROTEIN
9.6 g
CARBS
9.1 g

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.

Directions

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Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

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Nutrition Per Serving
Calories
236
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
1.7 g
8%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
9.1 g
3%
Fiber
4.0 g
14%
Sugars
1.4 g
--
Protein
9.6 g
19%
Sodium
421.9 mg
18%
Vitamin D
0.2 µg
1%
Calcium
146.3 mg
11%
Iron
1.7 mg
9%
Potassium
17.0 mg
0%
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