Keto Mexican Torta
Discover the magic of this Keto Mexican Torta, a low-carb twist on a classic Mexican sandwich that’s bursting with bold flavors and wholesome ingredients. Made with homemade almond flour buns that are light yet sturdy, this recipe ensures you can enjoy a satisfying sandwich without the carbs. The filling features juicy, spice-rubbed chicken breast paired with creamy avocado, fresh tomato, crisp lettuce, and a zesty lime kick, all layered together with a hint of jalapeño heat. Perfect for keto enthusiasts, this dish is not only gluten-free but also high in healthy fats and protein, making it a delicious and nutritious meal option. Whether for a quick weeknight dinner or an impressive addition to your meal prep lineup, this keto-friendly torta is sure to satisfy cravings while keeping you on track.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 cup Boiling water
- 1 tablespoon Avocado oil
- 1 pound Sliced chicken breast
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 tablespoon Lime juice
- 4 large Lettuce leaves
- 1 large Avocado
- 1 medium Tomato
- 0.25 cup Cilantro
- 1 medium Jalapeño, sliced
- 0.5 teaspoon Salt
- 1 tablespoon Mayonnaise
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
Whisk the eggs in a separate bowl and then add them to the dry ingredients along with apple cider vinegar.
Pour in the boiling water and mix quickly to form a dough. Let it sit for a minute to allow the psyllium husk to absorb the moisture.
Shape the dough into four equal bun-shaped portions and place them onto the prepared baking sheet.
Bake in the preheated oven for 25 minutes or until the buns are golden brown and firm.
Remove the buns from the oven and let them cool completely on a wire rack.
While the buns are cooling, heat avocado oil in a skillet over medium heat.
Season the sliced chicken breast with paprika, chili powder, and salt.
Cook the chicken for 5-7 minutes on each side or until fully cooked and golden.
Remove from heat and let it rest before slicing into thin strips.
Prepare the fillings by slicing the avocado and tomato, and chopping the cilantro and jalapeño.
Slice the cooled buns in half and spread a thin layer of mayonnaise on each side.
Layer the lettuce, sliced chicken, avocado, tomato, cilantro, and jalapeño on one half of each bun.
Squeeze a bit of lime juice over the fillings and top with the other half of the bun.
Serve your Keto Mexican Tortas immediately. Enjoy the rich and satisfying flavors!
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 20.4 g | ||
| Protein | 213.3 g | 427% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 681 mg | 52% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3013 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
