Leave your taste buds intrigued with these super delicious keto tortillas for those fajitas, burritos or tacos you cannot do without. These tortillas are as good as bread but have zero carbs; they are soft, tasty, and ideal for reducing the cravings for bread. It is time to describe the intricacies of this divine dish for which you should definitely get back to the kitchen.
Exploring Alternative Flours in Keto Baking
Concerning the almond flour that is often used within the ketogenic diet, there are some concerns that are usually raised concerning the Omega-6 composition. Taking high amounts of Omega-6 may be unhealthy when not accompanied by the proper intake of Omega-3 may increase inflammation. This has led to a quest of identifying better flours for ketogenic baking regarding the better Omega-3 and Omega-6 ratio.
Substitute Options for Almond Flour
- Coconut Flour: This is what most people would use as a low carb, high fiber substitute. Still, it is more absorptive than almond flour, and the baker may have to make modifications within the formula for consistency.
- Flaxseed Meal: Another good low-carb substitute Flaxseed meal is also wealthy in Omega-3 fatty acids that will aid to put the ideal Omega-3 to Omega-6 ratios.
- Sunflower Seed Flour: Almond flour for keto cooking is also very useful because it can be easily used instead of nuts while being safe for people with nut allergies.
Ingredients and Their Benefits
- Almond Flour: Organic low carb gluten free flour that gives a delicate, low calorie, nutty taste.
- Psyllium Husk Powder: It gives structural support and flexibility to tortilla’s making them easy to manipulate.
- Baking Powder: An ingredient that makes the tortillas to rise slightly mainly to make the tortilla to have a lighter feel in the mouth.
- Xanthan Gum: A vital ingredient used in any kind of baking especially the gluten-free baking to make the dough firm.
- Salt: Helps in increasing the taste of the tortillas.
- Egg and Egg White: These give framework and assist in holding the different ingredients closely together and in the right positions.
- Water: Needful for spraying the dough to make it moist.
- Coconut Oil or Olive Oil: Use in frying the tortillas to soften them for serving and gives a slight crunch on frying.
How To Make
- Mixing the Dry Ingredients First then, combine the almond flour, psyllium husk powder, baking powder, xanthan gum, and the salt in a bowl. Stir until well combined.
- Incorporating the Wet Ingredients Add the egg, egg white, and water to the dry mixture. Mix thoroughly until a dough forms. Ensure that the dough is smooth and well mixed.
- Chilling the Dough Put this dough in the refrigerator for about 15 minutes. This step ensures that the psyllium swells up and attracts the water that makes the dough more firm enough to roll on.
- Shaping the Dough Forming the Dough The dough should be portioned out into four equal parts. The Savory Title should be worked into small balls. Take one ball the parchment paper and flattened it to one level and repeat the process in other parchment paper also. Yet, using a rolling pin, roll the dough till it reaches a thickness of a coin. Peel off the first layer of the parchment paper.
- Cutting the Tortillas Just like in the first step, get the tortillas and with a saucepan lid that has a diameter of about 6 inches(15 cm), cut around the lid using a sharp knife to get a perfect circle. Scrape off the extra dough with the help of a spatula and keep it aside. Do the same with the other portions of the dough getting them shaped into rounds as well. This leftover can be re-rolled to make more tortillas or discarded.
- Cooking the Tortillas Place a little coconut oil or olive oil in a pan and put on the stove on medium heat. Cook each tortilla for about 45 seconds on each side, or to desired golden color. Do the similar for all the tortillas.
Storing Your Keto Tortillas
The best place to store these keto tortillas is in the refrigerator to enhance their fresh nature. It is recommended to put them between two sheets of parchment paper and then put in an airtight jar. These will hold in the fridge for up to 3-4 days. Or you can freeze it for up to two months. It is better to bake them and then store at room temperature and thaw when needed and warm up to the required temperature.
Low Carb Vegan Keto Almond Flour Tortillas
Low Carb Keto Almond Flour Tortillas:
Ingredients
- 1 cup almond flour (100g)
- 2 tablespoons psyllium husk powder (15g)
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 1 large egg
- 1 egg white
- 2 tablespoons water
- 1 tablespoon coconut oil (or olive oil)
Directions
- In a clean bowl, put the almond flour, psyllium husk powder, baking powder, xanthan gum, and salt to mix.
- Stir in the egg mixture and egg white dilute with water. If the ingredients are powdered then mix the wet and dry ingredients together and knead until a dough texture is obtained.
- Put the dough in the refrigerator for at least 15 minutes.
- Then divide the dough into four portions and sift each portion and roll into a ball.
- Take one ball and put it in between the two sheets of parchment paper and flatten with hands gently. Spread it to the thinness of a coin.
- Take off the upper parchment paper. Using a 6-inch saucepan lid trace around the dough to get a circular shape. Remove excess dough.
- Melt coconut oil or olive oil in a frying pan and heat for some few minutes on medium heat. Cook each tortilla for 45 seconds on each side or until it attains a golden brown colour.
Notes
- Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- Net Carbs: 2g per tortilla
Nutrition Facts
- Calories:151kcal
- Carbohydrates:7g
- Protein:6g
- Fat:12g
- Saturated Fat:3g
- Polyunsaturated Fat:1g
- Monounsaturated Fat:1g
- Cholesterol:31mg
- Sodium:157mg
- Potassium:54mg
- Fiber:5g
- Sugar:1g
- Calcium:59mg
- Iron:1mg
