Low Carb Homemade Spinach Tortilla
Experience the perfect blend of health and flavor with these Low Carb Homemade Spinach Tortillas! Packed with nutrient-rich fresh spinach and the wholesome goodness of almond and coconut flours, these gluten-free and keto-friendly tortillas are soft, pliable, and perfect for wraps, tacos, or quesadillas. Featuring a hint of garlic for a subtle savory note and easy-to-follow steps, this recipe ensures you’ll have a batch of vibrant green, flavorful tortillas ready in just 35 minutes. Whether you're following a low-carb lifestyle or simply looking for a healthier alternative to store-bought wraps, these spinach tortillas are a deliciously satisfying option that pairs perfectly with your favorite fillings.
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Recipe Information
Ingredients
- 2 cups Fresh spinach leaves
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 3 whole Large eggs
- 2 tablespoons Olive oil
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 cup Water
Instructions
Begin by washing the spinach leaves thoroughly under running water, then drain them well.
In a large blender or food processor, add the fresh spinach and water. Blend until the spinach is completely pureed and smooth in texture.
Add the almond flour, coconut flour, eggs, olive oil, baking powder, salt, and garlic powder to the blender. Blend everything together until a smooth batter forms with no lumps remaining.
Let the batter rest for 5 minutes to allow the flours to fully absorb the moisture.
Preheat a non-stick skillet or frying pan over medium heat. It's important that the skillet is hot before adding the batter.
Lightly grease the skillet with a small amount of olive oil using a brush or a paper towel to spread it evenly.
Pour about 1/4 cup of the batter onto the center of the skillet, then quickly spread it out with the back of a spoon to form a thin, even circle.
Cook the tortilla for about 2-3 minutes on one side, until the edges begin to curl slightly, and the bottom is lightly browned.
Carefully flip the tortilla with a spatula and cook for an additional 1-2 minutes on the other side.
Remove the cooked tortilla from the skillet and place it on a plate lined with a kitchen towel. Cover it with another towel to keep it warm.
Repeat the process with the remaining batter, ensuring to grease the skillet slightly between each tortilla to prevent sticking.
Serve the spinach tortillas warm, and fill with your favorite low-carb fillings like grilled chicken, avocado, or cheese.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 6.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 346 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 635 mg | 14% | |
*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.
