4 Ingredient Low Carb Tortillas
Dairy free, Paleo and Keto: Use these tortillas as a lunch wrap with your favourite low carb fillings or in Mexican dishes. Find out how to turn this recipe into tortilla chips and taco shells!
- 1 1/2 cup almond flour 150g (regular almond flour or ground almonds, not super-fine)
- 2/3 cup flax meal 80g
- 2 tbsp whole psyllium husks 8g (or 1 tbsp psyllium husk powder)
- 1 large egg whisked lightly with a fork
- 10 tbsp lukewarm water
- 3/4 tsp sea salt optional
Place all the dry ingredients in a mixing bowl (almond flour, flax meal, psyllium husk and salt). Mix well to combine.
Add the egg and mix. Slowly add the water a few tablespoons at a time and mix to combine. Use your hands to massage and roll into a ball. Place in the fridge to chill for about 30 minutes.
Remove from the fridge and cut into 4 portions. Roll the dough between two sheets of grease-proof paper or a silicone mat and 1 sheet of greaseproof.
Use a bowl as a template and cut around using a sharp knife to form tortillas. Use the cutoffs to make the 5th and 6th tortilla.
Heat a non stick frying pan or cast iron skillet with a little ghee, coconut oil, butter or olive oil. Gently warm each tortilla for about 1 minute on one side and up to 40 seconds on the other. Careful not to overcook the tortillas to prevent stiffening. Re-grease the pan for each tortilla and repeat until all the tortillas are cooked.
Makes 6 large tortillas at 18 cm / 7 inch diameter or 8 small tortillas @ 15 cm / 6 inch. Nutrition is calculated for 6 large tortillas.
I think 1 large tortilla with a sufficient filling makes for a good lunch. Thanks to the almond flour and the flax, they are quite filling.
Net Carbs: 2.6g per serve.
Store in the fridge in a Tupperware for up to 5 days or in the freezer for up to 3 months.
Calories: 231kcal | Carbohydrates: 9.7g | Protein: 8.9g | Fat: 19.6g | Saturated Fat: 1.7g | Fiber: 7.1g | Sugar: 1.4g