This keto,paleo dough is versatile: you can make tortillas, tortilla bowls, taco shells and nachos – all from the same dough! The only difference is the cooking style – some are made in the oven, some on a pan. You can cook them until lightly browned but still flexible (tortillas) or until crispy (nachos). Almond Flour Tortillas.
Prep: 20 minutes
Overall: 1 hour
Nutritional values (per tortilla)
166 k cal
Calories from carbs 4%, protein 13%, fat 83%
Total carbs 7.3 grams Fiber 5.7 grams Sugars 0.8 grams Saturated fat 3.1 grams Sodium 237 mg(10% RDA )Magnesium 74 mg(19% RDA) Potassium 195 mg(10% EMR)
Makes: 10 tortillas
- 1 cup almond flour (100 g / 3.5 oz)
- 3/4 packed cup flaxmeal (ground flaxseed) (110 g / 4 oz)
- 1/4 cup coconut flour (30 g / 1.1 oz)
- 2 tbsp whole psyllium husks (8 g / 0.3 oz)
- 2 tbsp ground chia seeds (15 g / 0.5 oz)
- 1 tsp salt (I like pink Himalayan)
- 1 cup water, lukewarm (240 ml / 8 fl oz) + 2-4 tbsp if the dough is too dry
- 2 tbsp lard or extra virgin coconut oil or ghee (you can make your own) (30 g / 1.1 oz) – for greasing the pan
- Place the flax meal, coconut flour, almond flour and psyllium husks into a bowl.
- Add any of your favourite seasonings.
- Add the ground chia seeds. To grind them, use a blender and pulse until powdered.
- . Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll.
- Let the dough rest in the fridge or on the kitchen counter for up to an hour.
- Remove from the fridge and cut the dough into 6 equal pieces. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin.
- Use a 20 cm / 8 inch lid or bowl to cut out the tortillas.
- Repeat with the remaining dough and the cut-offs until you get 10 tortillas.
To make Tortillas:
- Preheat a heavy-bottom pan greased with just 1 teaspoon of ghee or lard.
- Place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1-2 minutes until lightly browned. Turn on the other side and cook for 30-60 more seconds.
- Don’t overcook or the tortillas will become too crispy and will lose their flexibility.
- Grease more when needed and repeat for the rest of the tortillas.