Keto Tortillas Recipe

Introduction

For those adhering to a ketogenic lifestyle, finding suitable alternatives for traditional bread and tortilla products can be a challenge. This Keto Tortillas recipe is designed to meet your needs for a low-carb, gluten-free, and delicious option that can be used for wraps, tacos, quesadillas, and more. With a blend of almond flour and coconut flour, these tortillas provide a soft, pliable texture that closely mimics traditional tortillas while maintaining a low carbohydrate profile. In this detailed guide, we will walk you through the process of making these keto-friendly tortillas from scratch, complete with ingredient measurements, step-by-step instructions, nutritional information, and SmartPoints for Weight Watchers.

Ingredients

For the Tortillas:

  • 1 ½ cups almond flour (150g)
  • ¼ cup coconut flour (30g)
  • ¼ cup psyllium husk powder (25g)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup warm water (60ml)
  • 2 tablespoons melted coconut oil or olive oil (30ml)

For the Cooking:

  • 1 tablespoon coconut oil or olive oil (for greasing the pan)

Instructions

1. Prepare the Dry Ingredients:

  1. In a large mixing bowl, sift together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Sifting ensures there are no lumps and the ingredients are well combined.

2. Mix Wet Ingredients:

  1. In a separate bowl, whisk together the eggs, warm water, and melted coconut oil (or olive oil). The warm water helps to bind the flours and create a dough that is easy to handle.

3. Combine Ingredients:

  1. Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until the mixture begins to come together.
  2. Use your hands to knead the dough in the bowl until it forms a cohesive ball. The dough should be slightly sticky but manageable. If it’s too dry, add a bit more warm water, one tablespoon at a time, until the desired consistency is reached.

4. Rest the Dough:

  1. Cover the bowl with a clean cloth and let the dough rest for about 10 minutes. This allows the psyllium husk powder to absorb the liquid, making the dough easier to roll out.

5. Shape the Tortillas:

  1. Divide the dough into 8 equal portions. Roll each portion into a ball.
  2. Place a ball of dough between two sheets of parchment paper. Using a rolling pin, flatten the dough into a circle about 6 inches in diameter. Ensure the tortillas are as thin as possible without tearing.

6. Cook the Tortillas:

  1. Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or olive oil to lightly grease the pan.
  2. Carefully peel one tortilla from the parchment paper and place it in the hot skillet. Cook for 1-2 minutes on each side, or until golden brown spots appear. The tortilla should be flexible but slightly crispy.
  3. Transfer the cooked tortilla to a plate and cover with a cloth to keep warm and soft while you cook the remaining tortillas.

7. Store and Serve:

  1. Once all tortillas are cooked, you can serve them immediately or store them for later use. To store, place the tortillas in an airtight container or wrap them in plastic wrap. They can be kept at room temperature for up to 2 days or refrigerated for up to a week.
  2. For longer storage, freeze the tortillas in a single layer between pieces of parchment paper in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before reheating.

8. Reheat and Enjoy:

  1. To reheat, warm the tortillas in a dry skillet over low heat or microwave them for a few seconds until pliable. Avoid overheating as it can make them brittle.

Nutritional Information

Per Tortilla (based on 8 servings):

  • Calories: 135
  • Fat: 10g
  • Protein: 5g
  • Total Carbohydrates: 7g
  • Dietary Fiber: 5g
  • Net Carbohydrates: 2g

SmartPoints and Weight Watchers Information

SmartPoints: 3 per tortilla (based on 8 servings)

These keto tortillas are a great option for those following Weight Watchers, offering a satisfying and low SmartPoints choice for your meal planning.

Tips and Variations

  1. Psyllium Husk Substitutes: If you don’t have psyllium husk powder, you can use ground chia seeds as an alternative. However, psyllium husk provides the best texture and flexibility for keto tortillas.
  2. Flavor Additions: Customize your tortillas by adding herbs or spices to the dough. Try adding a teaspoon of garlic powder, onion powder, or dried oregano for additional flavor.
  3. Thicker Tortillas: For a thicker tortilla, simply roll out the dough to a smaller diameter. Keep in mind that thicker tortillas may need a bit longer to cook.

Common Issues and Solutions

  1. Dough Too Sticky: If the dough is too sticky, add a small amount of additional almond flour to help manage the stickiness.
  2. Tortillas Too Dry: If the tortillas turn out dry, ensure that the dough is adequately hydrated and that you’re using warm water. Adding a small amount of extra water to the dough can help.

Conclusion

This Keto Tortillas recipe provides a fantastic low-carb alternative to traditional tortillas, allowing you to enjoy your favorite wraps and taco dishes while staying within your ketogenic diet. With its simple ingredients and straightforward preparation, this recipe is perfect for meal prepping and makes a versatile addition to your keto meal plan. By following these detailed instructions, you’ll create tortillas that are not only keto-friendly but also delicious and satisfying.

Whether you’re making tacos for dinner, wraps for lunch, or simply want a low-carb option for your favorite dishes, these keto tortillas offer a great solution. Enjoy the flexibility and convenience of homemade tortillas that align with your health goals and dietary needs.