Homemade Keto Tortilla
Have you been missing Taco Tuesdays on a low-carb diet? Thanks to these easy homemade keto tortillas, you can get back to enjoying tacos, burritos, wraps, and so much more!
Ingredients
- 2 tablespoons coconut flour
- 2 cups almond flour
- 1 teaspoon fine sea salt
- ¼ cup whole psyllium husks
- 1 teaspoon xanthan gum
- 1½ tablespoons oil
- 1 cup + 2 tablespoons water
Instructions
- Add the coconut flour, almond flour, salt, psyllium husk, and xanthan gum to a food processor. Process until fine and well-combined.
- Put the processor on low and slowly pour in the oil and water.
- Once the ingredients start to form a rough dough, turn off the food processor.
- Remove the dough, shape into a ball, then place on a flat surface.
- Knead the dough for 1-2 minutes, then roll into an even ball.
- Flatten the dough into a thick disk about 6 inches wide. Using a sharp knife, cut the dough into 6 equal pieces.
- Roll each piece into small balls. One at a time, place a small ball of dough between two sheets of baking paper or parchment paper. Roll out into a thin tortilla.
- Repeat with the remaining dough.
- Heat a non-stick pan over medium-high heat. Once hot, fry each tortilla for 2-3 minutes per side. They will puff up slightly.
Notes
This recipe is for 6 tortillas.
Leftover tortillas can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Info Per Serving
Nutrition Facts
Homemade Keto Tortilla
Serving Size
1 tortilla
Amount per Serving
Calories
109
% Daily Value*
Fat
8.5
g
13
%
Saturated Fat
0.9
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
0
mg
0
%
Sodium
365
mg
15
%
Potassium
0
mg
0
%
Carbohydrates
7.3
g
2
%
Fiber
5.8
g
23
%
Sugar
0.5
g
1
%
Protein
2.3
g
5
%
Net carbs
1.5
g
* Percent Daily Values are based on a 2000 calorie diet.