Description
Delicious low carb tortillas made with almond and coconut flour, perfect for wraps or tacos.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no clumps.
- In a separate bowl, whisk together the eggs, water, and olive oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
- Divide the dough into 8 equal portions and roll each portion into a ball.
- Place a ball of dough between two sheets of parchment paper and use a rolling pin to flatten it into a thin tortilla, about 6-8 inches in diameter.
- Heat a non-stick skillet over medium heat. Cook each tortilla for about 1-2 minutes on each side until lightly browned and cooked through.
- Repeat with the remaining dough, stacking the cooked tortillas on a plate and covering them with a clean kitchen towel to keep warm.
Notes
- For added flavor, mix in spices like garlic powder or cumin to the dough.
- To make these tortillas more pliable, consider adding a tablespoon of psyllium husk powder to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 120
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg