KETO ALMOND FLOUR TORTILLAS
SIMPLE
INGREDIENTS
– 1 cup Almond Flour – 3 tbsp Whole Psyllium Husk – ¼ tsp salt – ½ tbsp Olive Oil – ½ cup water
Mix Dry Ingredients
In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
1
Add Wet Ingredients
Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.
2
Form a ball
When the dough comes together use your hands to form a ball. Divide the ball in 4 even pieces. Roll each piece into a small ball.
3
Put ball in Paper
Place the first ball of dough between two pieces of parchment paper.
4
Roll the Ball
Slightly press the ball with your hand and roll the dough with a rolling pin. Don't roll too thin or your wrap won't be as soft when cooked.
5
Peel the Paper
Gently peel off the top layer of parchment paper. Make sure the dough is rolled to a uniform thickness.
6
Form a Disc
If you want to shape a circle tortilla, use a saucepan lid, place it on top of the rolled tortillas, use a knife to cut it out the border.
6
Bake in Pan
On a non-stick crepe pan, flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan.
7
Cook and Flip
Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla, and flip over.
8
Serve
Serve with the filling of your choice or as a side bread to a curry.
9
NET CARBS FAT PROTEIN
3.2 grams
15.8 grams
6.1 grams
SERVINGS
TIME
Serving: 1 Tortilla Makes: 4 Tortillas
Prep: 10 Minutes Cook: 5 Minutes
ALMOND FLOUR TORTILLAS
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