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.
Yields 10 servings of low carb tortillas.
- 1 cup coconut flour
- 4 tablespoons psyllium husk powder
- ½ cup softened butter, coconut oil, or grass-fed lard
- ¼ teaspoons garlic powder
- ¼ teaspoons cumin
- ½ teaspoons red chili powder
- 2 cups hot broth or hot water
1. Put all dry ingredients in a bowl. Mix well.
Add butter, coconut oil, or lard. I used a combination of butter and coconut oil here. Mix thoroughly.
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.
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)]
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:
Now here comes the cool part. Take a medium sized pan lid and set it on top of the dough, like so:
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.
There you have it! Perfect shape, perfect size! Lift parchment and place tortilla over hand, then peel parchment with other hand.
Put the tortilla on griddle and cook until bottom begins to brown.
Carefully flip, using a spatula if necessary, and cook other side. Remove from pan and set aside. Repeat with remaining dough.
To make quesadillas, place one tortilla on griddle over medium heat. Put about 1/3 cup grated cheese on top of tortilla.
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)
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.
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!
Save leftover tortillas to make some burritos with.
Since the recipe is for 10 tortillas, the macros per tortilla breaks down like this: 132.3Calories, 11.74g Fat, 2.1g Net Carbs, and 2.06g Protein.
|Best Low Carb Tortillas||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 cup coconut flour||400||24||64||48||16||16|
|4 tablespoons psyllium husk powder||70||0||16||14||2||0|
|½ cup softened butter||814||92.06||0.07||0||0.07||0.96|
|¼ teaspoons garlic powder||3||0.01||0.56||0.1||0.46||0.13|
|¼ teaspoons cumin||2||0.12||0.23||0.1||0.13||0.09|
|½ teaspoons red chili powder||4||0.19||0.67||0.5||0.17||0.18|
|2 cups hot broth or hot water||30||1.05||2.19||0||2.19||3.19|