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!
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.
This recipe is for 6 tortillas.
Leftover tortillas can be stored in an airtight container in the refrigerator for up to 5 days.
Serving: 1tortilla | Calories: 109kcal | Carbohydrates: 7.3g | Protein: 2.3g | Fat: 8.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 365mg | Potassium: 0mg | Fiber: 5.8g | Sugar: 0.5g | Net carbs: 1.5g