Keto tortillas are a low-carb and high-fat alternative to traditional tortillas, which are usually made with wheat flour or corn. They are a popular option for those following a ketogenic diet, which is a high-fat, low-carb and moderate protein diet.
Ingredients for keto tortillas can include almond flour, coconut flour, eggs, olive oil or melted butter, and salt. These ingredients are used to create a dough that has a similar consistency to traditional tortilla dough, but with fewer carbs and more healthy fats.
When making keto tortillas, it is important to use a non-stick pan or griddle to prevent sticking and to cook the tortillas on medium-low heat to ensure they cook through without burning.
Keto tortillas can be used in a variety of ways, such as a wrap for sandwiches or burritos, or as a base for pizza. They can be stored in the refrigerator for up to a week or in the freezer for up to a month.
Here is a recipe for making keto tortillas:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground golden flaxseed
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 2 tbsp olive oil or melted butter
- 1/4 cup water
- In a medium mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking powder, and salt.
- In a separate bowl, whisk the eggs, olive oil or melted butter, and water together.
- Slowly add the wet ingredients to the dry ingredients and mix until well combined.
- The dough should be moist and pliable. If it is too dry, add more water, 1 tablespoon at a time.
- Divide the dough into 8 equal pieces and roll each piece into a ball.
- Place the dough balls between two pieces of parchment paper and use a rolling pin to flatten them out into a tortilla shape.
- Heat a skillet or griddle over medium heat.
- Carefully remove the top piece of parchment paper and place the tortilla on the skillet or griddle.
- Cook for about 2 minutes on each side, or until lightly browned and set.
- Repeat with the remaining dough balls.
These tortillas can be used in a variety of ways, such as a wrap for sandwiches or burritos, or as a base for pizza. They can be stored in the refrigerator for up to a week or in the freezer for up to a month.
It is important to note that this recipe uses almond flour and coconut flour, which are low in carbs and high in fat, making them suitable for a ketogenic diet. Also, you can use other flours like sunflower seed flour or pumpkin seed flour or other types of seeds to change the texture and taste.