The Best Low-Carb Tortillas
I have been searching for a great low-carb tortilla recipe for years. I finally found this one at Gnom-Gnom.com. I LOVE these tortillas. They are actually pliable, the way tortillas should be. They don’t crack and break. They’re also super easy and fast to make. You can find the original recipe and lots of other great low-carb recipes if you follow the link above. I’m adding the recipe here just to make it easy for you.
Also, when I did the nutritional calculations for this recipe my calories and carbs came out a little higher than what the original recipe showed. If I’m counting, I will always go with whatever shows the higher count than a lower count. Better to err on the side of higher carb count than lower carb count.
Also, sorry for the blurry photo. I can never remember to take pictures of these tortillas. I had to grab this image from a facebook live video.
Low-Carb Tortillas - 2 net carbs
Notes
Serving size is 1/8th of this recipe or 1 of the 8 tortillas.
2 Net Carbs per Tortilla
Ingredients
- 1 cup Almond Flour
- 3 TBSP Coconut Flour
- 2 tsp. Xanthan Gum
- 1 tsp. Baking Powder
- 1/5 tsp. Salt (more or less to your taste)
- 2 tsp. Apple Cider Vinegar (Bragg's is my fav.)
- 1 egg, lightly beaten
- 3 TBSP water
Instructions
- Add all of the dry ingredients to a large food processor, process until well combined. Really only a couple of pulses
- With the food processor running, add the apple cider vinegar. Continue to let processor run until the vinegar is even combined. Again, only a few seconds. I did have to turn of my food processor, go in and scrap down the sides. The vinegar mixed into the middle of the bowl but there was a lot of dry ingredients on the side of my bowl.
- With processor running, add the egg and then the water.
- Continue to let processor run until the ingredients form a dough ball. You'll have to scrap up bits from the bowl with your hands but most of the ball will form while processor is running.
- Wrap dough in something non-stick & stretchy, cling wrap works well. Knead the dough ball for a few minutes. Should feel like kneading a stress ball.
- Break the dough into 8, 1" balls. If you want to get really exact they'll be about 26 grams each.
- Put each ball in a tortilla maker or between two sheets of parchment or my favorite two silpats.
- Using a rolling pin, roll out the dough ball until it's thin and about a 5" round circle. Mine never end up as circles but they're still tasty.
- Heat a cast iron skillet over medium-high heat.
- Add your tortilla to the medium-hot skillet and flip immediately, serious, 5 seconds in the pan then flip.
- Continue to flip the tortilla every 10 seconds or so until each side starts to get golden brown and maybe even has some black char marks. It shouldn't take more than 1 minute to cook each tortilla
- Super important not to over cook.
- Serve immediately or you can store in the fridge. They heat up really quickly in a hot skillet.
Nutrition Facts
Low-Carb Tortillas - 2 net carbs
Serves: 8
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 103 | |
| % Daily Value* | ||
| Total Fat 8 | 12.3% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 5 | 1.7% | |
| Dietary Fiber 3 | 12% | |
| Sugars | ||
| Protein 4 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Simplicity of Wellness
This recipe is great for my Keto Taco Pie Casserole!
Enjoy and be well,
I’m Amy a board certified holistic nutritionist, certified functional nutritionist and lifestyle practitioner and certified Life Coach. I help women in midlife understand the changing needs of their body so that they can stop dieting and lose weight permanently. At 56 I live what I teach. Don’t believe the story that your best years are behind you. They are not. Your best years are just starting!