karen on November 25, 2013

Best Low Carb Tortillas

Side Items > Keto Recipes

I will be sharing some keto recipes that call for low carb tortillas in the near future, so I thought I’d share my take on a popular version making the blog rounds. They’re a little hard to work with, but I’ve got a little trick that will help you make near-perfect tortillas every time.

makes 10 medium sized tortillas

The Preparation

  • 1 cup coconut flour
  • 4 Tbsp. psyllium husk powder
  • 1/2 cup butter, coconut oil, or grass-fed lard, softened
  • 1/4 tsp garlic granules (or powder)
  • 1/4 tsp cumin
  • 1/2 tsp red chili powder
  • 2 cups hot broth or hot water (I use homemade chicken broth)

The Execution

Put all dry ingredients in a bowl. Mix well.

Dry ingredients

Add butter, coconut oil, or lard. I used a combination of butter and coconut oil here. Mix thoroughly.

Add butter

Pour hot broth over all, then stir with a spoon until all the butter is melted and ingredients are well incorporated. (Alternately, this can be done in a food processor) Somehow I failed to get a picture of it all mixed together. This is the broth I used.

Hot broth

Shape dough into a log shape. Cut into 8 equal parts. (By using my method to make them all the same shape/size you will end up with 10)]

Cut into 8 parts

Grease a griddle, cast iron skillet, or frying pan lightly with butter or coconut oil, then heat to medium heat. Shape each part into a ball. On a sheet of parchment paper, take each ball and roll out as well as you can. If necessary, use a piece of parchment paper on top of the dough, as well. If the dough tears, it is easily fixed. Just keep working with it. Your goal is to get it spread out evenly. Don’t worry how it looks, even if it looks like this:

Some odd shape

Now here comes the cool part. Take a medium sized pan lid and set it on top of the dough, like so:

Place lid on dough

Give it a little twist, then lift the lid up. Carefully remove dough around circle. Set that extra dough aside. These pieces will combine to make the other two tortillas for a total of 10.

Perfect tortilla

There you have it! Perfect shape, perfect size! Lift parchment and place tortilla over hand, then peel parchment with other hand. Like this:

Transfer tortilla

Put the tortilla on griddle and cook until bottom begins to brown.

Cook tortilla

Carefully flip, using a spatula if necessary, and cook other side. Remove from pan and set aside. Repeat with remaining dough.

Quesadillas

To make quesadillas, place one tortilla on griddle over medium heat. Put about 1/3 cup grated cheese on top of tortilla.

Add cheese

Add some cooked chicken, either cut into cubes or shredded. (I like to heat my chicken in a little bit of Frank’s hot sauce first)

Add chicken

Then top with a little more cheese. This helps hold the quesadilla together when you flip it. Top with second tortilla, let cheese melt for a minute, then flip.

Ready to flip

Cook until cheese is melted, then remove from pan. Cut into equal pieces with a pizza cutter or knife and serve with salsa, sour cream, and/or guacamole. MmmmMmmm!

Ready to eat

Save leftover tortillas to make some burritos with.

Burritos

Since the recipe is for 10 tortillas, the macros per tortilla breaks down like this:  140.6 Calories, 11.2g Fat, 9g Carbs, 2.6g Net Carbs, and 1.8g Protein.

 Best Low Carb Tortillas Calories Fat (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 cup coconut flour 480 16 64 40 24 16
4 Tbs psyllium powder 90 0 24 24 0 0
1/2 cup butter 816 96 0 0 0 0
2 cups broth 20 0 2 0 2 2
Total 1406 112 90 64 26 18
Best Low Carb Tortillas

For 10 tortillas, the macros per tortilla break down like this: 140.6 Calories, 11.2g Fat, 9g Carbs, 2.6g Net Carbs, and 1.8g Protein.

The Preparation

  • 1 cup coconut flour
  • 4 Tbsp. psyllium husk powder
  • 1/2 cup butter, coconut oil, or mixture of both, softened
  • 1/4 tsp garlic granules (or powder)
  • 1/4 tsp cumin
  • 1/2 tsp red chili powder
  • 2 cups hot broth or hot water (I use homemade chicken broth)

The Execution

  1. Add all dry ingredients to a bowl. Mix well.
  2. Add butter and/or coconut oil and mix thoroughly.
  3. Pour hot broth into the bowl and stir with a spoon until the butter is melted and everything is well incorporated.
  4. Roll dough into a log shape. Cut into 8 equal parts.
  5. Grease a griddle, cast iron skillet, or frying pan lightly with butter or coconut oil, then heat to medium heat.
  6. Shape each part into a ball. On a sheet of parchment paper, take each ball and roll out as well as you can. If necessary, use a piece of parchment paper on top of the dough, as well. If the dough tears, it is easily fixed. Just keep working with it. Your goal is to get it spread out evenly.
  7. Grab a medium size pan lid, place it on top of the dough, twist, and lift. You will get perfectly round tortillas.
  8. Lift the parchment paper and place the tortilla over your hand, peeling the paper off with your other hand.
  9. Continue doing this until all of your dough is used. Don’t forget to use the excess dough to roll together for more tortillas.
  10. Put into the hot griddle until the bottom begins to brown, then flip. Cook both sides until nice and browned, remove, and enjoy.
  11. Use these to make quesadillas, tacos, and many other recipes!
http://www.ruled.me/low-carb-tortillas/

Turn your body into a FAT BURNING MACHINE with our exclusive meal plans!

SEE WHAT'S INSIDE