Low Carb Homemade Taco Tortillas
Elevate your taco night with these irresistibly soft and pliable Low Carb Homemade Taco Tortillas! Crafted with a wholesome blend of almond flour, coconut flour, and psyllium husk powder, these gluten-free and keto-friendly tortillas are a game-changer for anyone looking to enjoy their favorite Mexican dishes without the carbs. The addition of xanthan gum ensures a perfect texture, while olive oil and warm water bring the dough together with minimal effort. With just 15 minutes of prep time and an easy skillet-cooking technique, these tortillas are ready to cradle your favorite fillings, from spicy shredded chicken to creamy guacamole. Perfect for those embracing a low-carb lifestyle, these tortillas will become a staple in your meal rotation, offering a healthy and delicious alternative to traditional wraps.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon xanthan gum
- 1 cup warm water
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the almond flour, psyllium husk powder, coconut flour, baking powder, sea salt, and xanthan gum. Mix until all the dry ingredients are well incorporated.
Add the warm water and olive oil to the dry ingredients. Stir until a dough forms. The dough should become soft and sticky.
Allow the dough to rest for about 5 minutes. This resting period allows the psyllium husk powder to absorb moisture and the dough to firm up.
Divide the dough into eight equal parts. Roll each part into a ball.
Place one dough ball between two pieces of parchment paper. Using a rolling pin, roll it out to about 6 inches in diameter, or to your preference of thickness.
Carefully peel off the top parchment paper. If the dough sticks, lightly dust with almond flour.
Heat a non-stick skillet over medium-high heat. Once hot, place the rolled-out dough in the skillet.
Cook each side for 1-2 minutes, or until small bubbles appear and the underside has a golden-brown color. Flip and repeat on the other side.
Remove the tortilla from the skillet and place it on a plate. Keep covered with a clean towel to retain warmth.
Repeat the process with the remaining dough balls.
Serve your low carb tortillas warm with your favorite taco fillings.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 270 mg | 6% | |
*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.
