January 8 2019 recipe & photo by Cristina Curp![Cristina Curp]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Soft keto tortillas
Soft, flexible, chewy keto tortillas without dairy or nuts? Yes, please! This dough rolls out like a traditional tortilla recipe and it cooks up perfectly into toasty rounds that are perfect for filling with your favorite taco spread goodies.
USMetric
servingservings
Ingredients
- 1 cup (31⁄3 oz.) 240 ml (95 g) coconut flour
- ¼ tsp ¼ tsp baking soda
- ½ tsp ½ tsp salt
- ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
- ½ cup 120 ml avocado oil or olive oil
- 3 3 large egg whitelarge egg whites
- 1½ cups 350 ml hot water
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www.dietdoctor.com
Making low carb simple
Instructions
- Heat a large cast iron skillet or griddle medium heat.
- In a large bowl, sift together the coconut flour, baking soda and salt. Whisk in the psyllium husk.
- Drizzle in the oil slowly as you stir the mix, it will become moist and crumbly. Fold in the egg whites.
- Mix in the hot water half cup at a time, making sure it’s completely mixed in before adding more water. Combine until the dough looks and feels like moist play-doh.
- Shape 12 even-sized balls. Flatten the balls between parchment paper on a tortilla press or use a 6” pot and press them down.
- Cook 2 tortillas at a time on the large griddle by lying flat on the hot, dry cast iron and toasting 3 minutes a side, flipping once. Set aside until all the tortillas are done.
Tip!
If your mix is too wet add in 1 teaspoon of psyllium husk at a time, waiting a minute before mixing in the next one to make sure it is absorbing the liquid. Alternatively, if your mix is too dry, add 1 teaspoon of water in at a time in the same fashion until the ideal texture is achieved, moist play-doh. Store the leftover tortillas by wrapping up flat and air tight and freezing. To thaw toast on hot cast iron again.
That would work as long as you can get them ground very fine.
No, that is not necessary.
They are not 1:1 substitutes as coconut flour requires much more liquid. You can read more here - https://www.dietdoctor.com/low-carb/recipes/baking
Wonderful!! I am so glad you're enjoying the recipes!
Like others have said, I made 6 larger ones as I wanted to use them as wraps with spiced chicken and peppers. I was really expecting them to stick to the pan but they didn’t at all. I think I maybe need to make them a little thinner next time though.
Thank you for this receipt.
The psyllium is an integral ingredient in this recipe that helps keep the tortilla bendable and pliable. You can probably get some online if it's not available locally.
Thank you for your feedback!
These should last 3 - 5 days in the refrigerator. If you wish to freeze them, you might want to put a piece of freezer paper between the tortillas to keep them from freezing together. I am not sure how long they would last in the freezer, or at what point, there would be a risk of freezer burn or of them drying out.