Keto Tortilla Wraps
These keto tortilla wraps are great,
Equipment
- Kevin's Natural Foods Tomatillo Taco Sauce - Keto and Paleo Simmer Sauce - Stir-Fry Sauce, Gluten Free, No Preservatives, Non-GMO - 3 Pack (Tomatillo Taco)
- The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
- Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
- Uno Casa Cast Iron Tortilla Press - 8 Inch, Pre-Seasoned Tortilla Maker with 100 Pcs Parchment Paper - Pataconera for Flour Tortilla, Roti, Tawa or Dosa
Ingredients
- 120 g almond flour*
- 30 g coconut flour
- 1.25 teaspoons baking powder
- 2.5 teaspoons xanthan gum
- 2.5 teaspoons apple cider vinegar
- 1 egg large or medium preferred
- 4 tablespoons water
- Pinch of pink himalayan rock salt
Instructions
- Using a food processor, combine the almond flour, coconut flour, baking powder, and xanthan gum.
- Add the apple cider vinegar to the food processor and pulse until combined.
- Add the egg to the food processor and pulse again until combined, a wet dough should form.
- Layout a sheet of cling film, lightly oil it, place the wet dough on it then wrap the dough. Knead the dough for a few minutes.
- Heat up a pan over medium heat. You need the pan warm enough that when you sprinkle some water on it, the droplets do not evaporate but instead sizzle and run around the pan.
- Split the dough into 10 equally sized balls, around 1″ in diameter. Roll out each ball between 2 sheets of baking/wax paper* with a rolling pin until around 6 inches in diameter.
*If you do not have any baking/wax paper available, you can stop the dough from sticking to a worktop surface by using coconut flour. Sprinkle coconut flour on the surface, put the dough on it, cover in coconut flour then roll out, making sure to turn over and re-flour both the dough and worktop surface. - Transfer the rolled out tortilla wrap to the pan (which should still be on medium heat), for around 10 to 15 seconds, flip the tortilla wrap over and cook for another 10 to 15 seconds before transferring to a plate. The tortilla wraps should be a golden brown.
- Cover the tortilla wraps to keep warm until serving. You need to eat the cooked tortilla wraps straight away but the uncooked dough can be stored for 2 to 3 days in an airtight container in the fridge.
- Fill with a filling of your choice. If making tacos, I recommend using a keto-friendly taco sauce such as Kevin's Natural Foods Tomatillo Taco Sauce.
Notes
*Ground almonds or almond meal is also OK. Almond flour just makes for a better taste and smoother dough. But they're still great with ground almonds/meal.