Welcome to the world of Keto Tortillas, where the timeless appeal of Mexican cuisine meets the low-carb lifestyle of the ketogenic diet. Crafted from a blend of almond and coconut flours, enriched with the fiber-rich benefits of psyllium husk, these tortillas offer a deliciously satisfying alternative to traditional wheat-based versions. Each tender and pliable tortilla is perfect for wrapping your favorite fillings or enjoying as a versatile side dish with a guilt-free twist. Whether you're craving tacos, quesadillas, or simply a warm and comforting wrap, our Keto Tortillas promise to deliver on flavor and texture without compromising on your dietary goals. Embrace the joy of homemade cooking with these easy-to-make tortillas, designed to keep your meals deliciously keto-friendly and irresistibly flavorful.

Ingredients:

• 1 cup almond flour

• 2 tablespoons coconut flour

• 1 tablespoon psyllium husk powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons melted butter or coconut oil

• 1 large egg

• 2-4 tablespoons water (as needed)

Instructions:

1. Mix Dry Ingredients:

   • In a mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

2. Add Wet Ingredients:

   • Add melted butter or coconut oil and egg to the dry ingredients. Mix until well combined.

3. Form Dough:

   • Gradually add water, 1 tablespoon at a time, and knead the dough until it forms a smooth ball. The amount of water needed may vary depending on the absorbency of your flour.

4. Rest the Dough:

   • Let the dough rest for 10-15 minutes. This allows the psyllium husk to absorb moisture and helps the dough to become easier to roll out.

5. Divide and Roll Out:

   • Divide the dough into 6 equal portions. Roll each portion into a ball.

6. Roll Tortillas:

   • Place a ball of dough between two sheets of parchment paper or plastic wrap. Roll out into a thin circle, about 6-7 inches in diameter.

7. Cook Tortillas:

   • Heat a non-stick skillet or griddle over medium-high heat. Carefully peel off one side of the parchment paper/plastic wrap from a rolled-out tortilla and place the tortilla, uncovered side down, onto the hot skillet.

8. Cook Until Browned:

   • Cook for about 1-2 minutes on each side, or until lightly browned and bubbles start to form. Flip and cook the other side.

9. Repeat:

   • Repeat with the remaining portions of dough, adjusting the heat as needed to prevent burning.

10. Serve or Store:

    • Serve the keto tortillas warm or cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days.

Notes:

• These keto tortillas are flexible and sturdy, perfect for wrapping your favorite fillings or enjoyed as a side with Mexican dishes.

• Customize by adding herbs or spices to the dough for extra flavor variations.

Enjoy the versatility of these homemade Keto Tortillas, perfect for keeping your low-carb diet exciting and delicious!