Keto Tortillas
Servings 8: 0g Net Carb, 1g Fat, 1g Protein
Ingredients
- 1 1/4 cup Almond Flour
- 2 tsp Xanthan Gum
- 1 tsp Baking Powder
- ¼ tsp Coarse Kosher Salt
- 2 tsp Apple Cider Vinegar
- 1 Raw Egg
- 1 tsp Water
Instructions
1. Place all dry ingredients into a food processor and pulse a few times to combine.
2. Add the wet ingredients and blend in food processor until the dough comes together in a ball.
3. Turn out unto plastic wrap and wrap the dough in it. Knead the dough in the plastic wrap for 1-2 minutes to bring the dough together. Let it rest for 10 minutes.
4. Divide the dough into 8 pieces and roll them into a ball.
5. Place the each dough ball in between two pieces of parchment paper and roll it as thin as possible into a round tortilla.
6. In the meantime, begin heating a non-stick skillet until hot. The pan is hot enough when a drop of water runs around the pan, but does not evaporate right away. Gently peel the dough from the parchment paper and place it flat in the hot pan. Cook on each side for less than 30 seconds (if it doesn’t cook this fast the pan is not hot enough). You will begin to see the edges starting to turn brown and the underside will have char marks. Flip the tortilla and cook on the other side for a few seconds. Do not overcook them or they will not be pliable and will crack.
