Homemade Low Carb Tortilla Recipe

The Best Low Carb Tortillas Store Bought

WebMay 28, 2019 · Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some …

Rating: 4.6/5
1. Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).
2. Optional: add seasonings and mix.
3. Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).
4. As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.

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Keto Tortillas Recipe (VIDEO) The Diet Chef

WebOct 27, 2023 · This homemade low carb tortilla recipe is so easy to make, you'll never need storebought ones again. Plus, these keto tortillas are …

1. Add all of your ingredients to your food processor, and process until a ball of dough forms.
2. Now remove the dough from the processor and cover it with plastic wrap.
3. Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
4. The kneading and resting process will just help activate the xanthan gum, and give the tortillas they're fantastic bendability.

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Almond Flour Tortillas (Keto 2g net carbs!) Elavegan

WebSep 10, 2023 · Step 1: Prepare the low-carb tortilla dough. In a medium-sized bowl, combine the almond flour, coconut flour, psyllium husk …

1. Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
2. Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
3. Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.

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