Keto Tortillas

KETO TORTILLAS

If you’re a tortilla lover, you may have tried other Paleo recipes that have a propensity to fall apart mid-bite. We created these sturdy low-carb tortillas to stand up to heaping helpings of whatever you want to stuff inside. YIELD: Eight 4-inch tortillas

LEAVENING INGREDIENTS:

• ½ cup filtered water
• 2 tsp. yeast
• 2 tsp. maple syrup or honey

WET INGREDIENTS

• 2 Tbsp. coconut oil
• 2 Tbsp. egg whites
• ½ cup boiling water

DRY INGREDIENTS:

• ½ cup almond flour
• 1 Tbsp. organic ground golden flaxseed
• ¼ cup coconut flour
• ½ tsp. baking soda
• ½ tsp. sea salt
• 1 Tbsp. organic psyllium husk powder

DIRECTIONS:

1. Preheat a tortilla press or a cast iron skillet over medium-high heat.
2. In a medium bowl, mix together the dry ingredients.
3. Add the coconut oil and mix with a fork or your hands to form a “shaggy” dough. Stir in the egg whites.
4. Pour in the boiling water, stirring quickly to incorporate. Dough will swell and become easy to work with.
5. Divide dough into 8 roughly one-ounce balls.
6. Place dough onto wax or parchment and flatten to a circle 4 inches in diameter.
7. Put flattened dough onto press or skillet. Cook 2-3 minutes. Flip once if using a skillet.
8. Best served immediately.