Unlock the world of keto-friendly culinary possibilities with these homemade Keto Large Flour Tortillas, meticulously crafted to provide the perfect low-carb canvas for your favorite wraps, tacos, or any dish that craves the soft embrace of a tortilla. By seamlessly replacing traditional flour with almond and coconut flour, this recipe ensures a delectable and satisfying alternative without compromising your ketogenic lifestyle.
The journey begins by combining almond flour, coconut flour, xanthan gum, baking powder, and salt, creating a flour substitute that mirrors the pliability and texture of traditional tortillas. Olive oil or melted butter joins the mix, adding richness and moisture to the dough. With a splash of hot water, a cohesive dough forms, ready to be transformed into a keto-friendly masterpiece.
After a brief kneading session, the dough is divided into individual portions and allowed to rest, a step that contributes to the tortillas’ final texture. When each dough ball is rolled out into a thin, round tortilla, the skillet takes center stage. Preheated and non-stick, it becomes the stage for the transformative cooking process.
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As the tortillas sizzle on the skillet, golden-brown spots emerge, signifying their readiness to play a starring role in your keto culinary creations. Use them immediately for wraps filled with your favorite low-carb ingredients or as a vessel for indulgent and flavorful keto tacos.
Store any unused tortillas in the refrigerator for future culinary adventures, and reheat them on a skillet or in the microwave before use. These Keto Large Flour Tortillas redefine what’s possible within the realm of low-carb cooking, offering a delicious and versatile solution for those who crave the familiar comfort of tortillas without compromising their commitment to a ketogenic lifestyle. Enjoy the freedom to savor your favorite dishes, now wrapped in the embrace of keto-friendly goodness.
Keto Large Flour Tortillas
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
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- 1/2 teaspoon salt
- 2 tablespoons olive oil or melted coconut oil
- 2 large eggs
- Warm water, as needed
Instructions:
- In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Add olive oil and eggs to the dry ingredients. Mix until well combined.
- Gradually add warm water while stirring, until the dough comes together and is pliable. The amount of water needed may vary, so add it slowly.
- Divide the dough into golf ball-sized portions.
- Roll out each portion between two sheets of parchment paper into a thin, round tortilla shape.
- Heat a skillet over medium heat. Cook each tortilla for 1-2 minutes on each side, until they are slightly browned.
- Repeat the process for the remaining dough portions.
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- Allow the tortillas to cool before using.
Nutritional Information (Approximate Values Per Tortilla – Recipe Makes 8):
- Calories: Around 150 kcal
- Total Fat: 12-14g
- Saturated Fat: 2g
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 2g
- Sodium: 200-250mg
- Total Carbohydrates: 6-8g
- Dietary Fiber: 3-4g
- Sugars: 1-2g
- Protein: 6-8g