RECIPE FOR KETO TORTILLAS WITH ALMOND FLOUR

RECIPE FOR THE EASIEST LOW-CARB TORTILLAS

 

Traditional corn tortillas are made using a tortilla press, but because most people don’t have one, I’ll teach you how to make one with just a cast-iron skillet, or whatever heavy frying Pan you have, and your weight.

Almond flour and psyllium husk powder are combined in this recipe for almond flour Tortillas.

The psyllium husk works as a gluten substitute, allowing the low-carb tortillas to Maintain their form. Your psyllium husk may color your baked goods purple, depending on The kind you use. I like the NOW brand of psyllium husk powder since I’ve never had any issues with it.

Furthermore, the psyllium husk makes them very flexible, soft, and chewy. Everything You’d look for in a wheat tortilla.

If meat tacos aren’t your thing, you’ll want to try my keto fish tacos instead! They’re accompanied by the greatest low-carb battered fish and taco sauce you’ve ever had!

RECIPE the BEST TORTILLAS with psyllium husks

 

The psyllium husk powder is the most essential component in this psyllium husk tortillas recipe, so make sure you don’t leave it out. You won’t be able to use it in place of xanthan gum or more eggs.

 

Psyllium is my favorite low-carb binder since it can be used in a variety of recipes. Psyllium Husk powder is a versatile keto ingredient that can be used in a variety of recipes, including Low-carb naan, keto cinnamon rolls, low-carb buns, keto pizza crust, and even keto Chocolate cake.

 

KETO TORTILLAS: HOW TO MAKE THEM

 

Making keto tortillas may appear difficult, but it doesn’t have to be. This dish is extremely simple to prepare, and I’ll walk you through it step by step!

 

To begin, whisk together the dry ingredients, then add the egg whites. You’ll use a silicone spatula to combine everything, and you’ll end up with a sticky dough that doesn’t stick together.

The next step is to add the hot water and thoroughly mix the batter. The psyllium will Quickly absorb the water.

The secret is to allow the batter to settle for at least 5 minutes for the water to be completely absorbed.

After it has sat for a while, you may begin making little dough balls. The balls should stick Together and not fall apart. With the dough I had on hand, I formed eight balls.

HOW TO USE A CAST-IRON SKILLET TO SHAPE TORTILLAS

 

You’ll want to do one ball at a time for the next several stages.

 

Add the balls of dough on the butter paper and cover with another paper

Place a cast-iron skillet, or any other extremely heavy frying pan or pot, on top of the dough ball and push down firmly. After you’ve pushed the dough, you may softly twist it like a Steering wheel to help it stretch out like a tortilla.

Once you lift up your skillet, you should have a flattened tortilla ready to get cooked.  Just Peel the parchment paper off and repeat with the next balls.

HOW TO USE A TORTILLA PRESS TO SHAPE TORTILLAS

 

To prevent the dough from sticking to the tortilla press, wrap it in saran wrap or parchment paper. I picked saran wrap because it is see-through and allows you to see how much the tortilla has grown, whereas parchment paper makes it more difficult to see.

 

After covering the tortilla press with one layer of saran wrap, add one dough ball, and cover With the second piece of saran wrap. Both sides of the tortillas will not stick to the press in this manner.

 

Close the tortilla press and press the tortillas as hard as you can until they stretch into a huge circle.

When you lift the tortilla press, you’ll notice that your handmade tortillas have been Flattened and stretched out beautifully.

Once you’ve flattened all of your almond flour tortillas, you can start cooking them in a Drying pan.

Heat a little amount of oil or butter over medium heat. Cook each tortilla in the pan for 20-40 seconds on each side, one at a time.

All you have to do now is cook them until they have a golden-brown crust. After they’ve Been cooked, place them on a dish to cool before serving.

CAN THESE KETO TORTILLAS BE KEPT IN THE FREEZER?

 

They are, indeed. To keep them from becoming freezer burnt, simply put them in a Ziploc Bag. I thawed them in the fridge and then microwaved them for a few seconds to warm Them up. You may also re-fry them in a skillet.

WHERE SHOULD THESE LOW-CARB TORTILLAS BE KEPT?

In winter, keep it in the refrigerator. In summer, you can keep it in the freezer

HELP! MY TORTILLAS TURNED LAVENDER OR PURPLE!

It’s perfectly natural. It’s because of the brand of psyllium you used that your psyllium Tortillas turned purple or violet. Some brands cause baked foods to turn purple. Not that the Color has no bearing on the flavor or pliability. They’re still completely edible; they’re just Purple. Please don’t throw these out since they aren’t rotting or nasty.

 

CAN I SUBSTITUTE COCONUT FLOUR FOR ALMOND FLOUR?

 

-Nothing else can be used in place of psyllium husk powder. You must take advantage of it.

-If you reduce the quantity of psyllium husk powder, the tortillas will fall apart when you cook them in the frying pan.

-Feel free to use any spice you like in the batter! Any flavoring should do the job.

-You need to add the boiling water.

-Allow the batter to rest for 5 minutes after adding the hot water. This will allow the Psyllium to absorb all of the liquid before rolling them out.

-You may use any sort of nut flour instead of almond flour.

-This recipe also necessitates the use of egg whites. I haven’t tried flax eggs, so I can’t say whether they work.

-You may flatten the low-carb tortilla dough without it sticking to the pan by placing a piece of parchment paper beneath and over it.

-Use the heaviest skillet or pan you have. I used a Lodge cast iron skillet, which worked perfectly.

-When done, these low-carb tortillas will be ideal for holding your wonderful taco meat and   will be enjoyed by the whole family!

KETO PANCAKES For more, read here