Keto Seeded Tortilla
Transform your low-carb meals with this flavorful Keto Seeded Tortilla recipe, a perfect gluten-free alternative that's packed with nutrient-rich seeds and wholesome ingredients. Made with almond flour, golden flaxseed meal, chia seeds, sunflower seeds, and sesame seeds, these tortillas boast a hearty texture and nutty flavor while keeping the carbohydrates in check. Quick to prepare, with just 15 minutes of prep time and 15 minutes of cooking, these tortillas are perfect for wraps, tacos, or dipping into your favorite keto-friendly spreads. Plus, they're flexible, easy to roll, and cook to a delightful golden brown in minutes. Enjoy the perfect combination of healthy fats and fiber for your ketogenic lifestyle with this simple, satisfying recipe.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Golden flaxseed meal
- 2 tablespoons Chia seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Sesame seeds
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine almond flour, flaxseed meal, chia seeds, sunflower seeds, sesame seeds, baking powder, and salt. Mix well until the dry ingredients are evenly distributed.
Gradually add the warm water and olive oil to the dry mixture, stirring until a dough forms. Knead the dough a few times in the bowl to ensure all ingredients are well combined.
Divide the dough into six equal portions. Roll each portion into a ball and flatten slightly with your hands.
Place a sheet of parchment paper on the countertop. Put one dough ball between two sheets of parchment paper and use a rolling pin to roll it out into a thin circle, about 6 inches in diameter. Repeat this process with the remaining dough balls.
Heat a non-stick skillet or griddle over medium-high heat. Once hot, carefully peel off the top parchment paper from a rolled tortilla and place it on the skillet, with the bottom parchment side up. Peel away the remaining parchment paper once the tortilla is in the skillet.
Cook each tortilla for about 1-2 minutes on each side, or until golden brown spots begin to appear. Adjust the heat if needed to prevent burning.
Remove the cooked tortilla from the skillet and place it on a clean cloth or plate. Cover to keep warm. Repeat the cooking process with the remaining tortillas.
Serve warm with your favorite keto-friendly fillings or toppings. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 4.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1346 mg | 29% | |
*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.
