Keto Tortillas | Meal Prep on Fleek – Jarastyle

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Keto tortillas can be yours with a little planning. These are made from almond flour so they’re also gluten-free and high in protein, when compared to their flour-containing counterparts. Yum!

Just because you’re following a keto diet doesn’t mean you can’t have nice things, right? And those nice things include these delicious keto tortillas, which you can load up with all sorts of delicious ingredients (like pulled pork, roasted chicken, grilled shrimp?) for amazing tacos. Or you can cut them into chip-like pieces and make tortilla chips for dips such as salsa and guacamole. So delicious!

You might think that making keto tortillas is something that sounds nice, but it’s definitely something that you don’t do. Well, we encourage you to think outside the box here. These couldn’t be simpler. It’s a matter of just combining some ingredients in a bowl, rolling the dough out, and cooking it on a hot skillet. So easy. We promise!

Keto Tortillas Ingredients

• 1 cup blanched almond flour
• 1/2 cup warm water
• 2 tbsp psyllium husk flakes
• 1 tbsp olive oil
• 1/2 tsp salt

How to Make Keto Tortillas

For this recipe, you can take it in two directions. We give you instructions about how to make straight-up tortillas, and then how to turn those tortillas into tortilla chips. Fun!

Combine the almond flour, warm water, psyllium husk, olive oil, and salt. Once it’s combined (a fork works well), knead it together by hand until it forms a ball. Then, divide the ball into five equally sized smaller balls. These will be your tortillas. Then, roll out the balls in between two sheets of parchment or wax paper until they’re round and thin. These keto tortillas cook easily right on a hot skillet with some oil, in just a matter of moments.

How to Store and Serve Keto Tortillas

You can make the tortillas ahead of time and store them, well-wrapped, in an airtight container. They should keep for a couple of days. You can also make the tortilla chips and store them in an airtight container, too. If you want to re-crisp them, pop them back into the oven for a couple of minutes.

Load these keto tortillas up with delicious things you’d put in a tortilla, such as beef, shrimp, chicken, or pork. If you’re following a gluten-free diet but not doing keto, black beans would taste great piled into one of these tortillas, too. As chips, they’re great with salsa and guacamole, of course, or just on their own dusted with salt, along with a little cumin, or paprika, if desired.

It’s also possible to prep the dough ahead of time and store it until you’re ready to use it. You can do this at any stage of the game, either after you roll it into one large ball or separate it into five smaller ones, or even after you’ve rolled them out into tortillas. Just make sure that regardless of whatever stage you’re going to stop at, you’ve got the dough properly sealed up so it doesn’t get dry. And then keep it in the fridge until you’re ready to use it.

Substitutions and Alterations

Well, when it comes to keto prep, it’s not always easy to make substitutions. In this case, you can use a different kind of oil, and that’s still going to work just fine.

As for other tips for serving and anything you might do differently? We like salt on top of the chips, if you’re going the chips route. But you might also try sprinkling some chili powder, cumin, paprika, or maybe even a dash of cayenne pepper.

MORE RECIPES THAT WORK WITH TACOS AND CHIPS

Keto Tortillas

Just because you’re on keto, doesn’t mean you can’t have tortillas and tortilla chips! Try these!

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Course: dinner, snacks

Diet: Gluten Free

Keyword: keto

Servings: 5

Calories: 283kcal

Author: Carrie Havranek

• 1 cup blanched almond flour
• 1/2 cup warm water
• 2 tbsp psyllium husk flakes
• 1/2 tsp salt

For the tortillas

• Combine ingredients for tortillas in a medium mixing bowl. Use a fork to mix well.

• Using your hands, knead the dough into a large, smooth ball. Divinde into 5 equally sized balls, using your hands to roll.

• Roll out dough one at a time between two lightly greased pieces of parchment or wax paper to form tortillas. It’s ok if the shape isn’t a perfect circlle.

• Grease a nonstick skillet with cooking oil and heat over medium heat for 2 minutes. Add a tortilla and cook for 2 minutes on each side. Repeat with the remaining tortillas. Serve tortillas warm, topped with keto friendly taco toppings.

For tortilla chips

• Preheat oven to 350F and line a baking sheet with parchment paper. Slice tortillas into triangles (a pizza cutter works great here) and place them on a baking sheet. Be sure to leave some space in between the chips.

• Mist the tortilla chips lightly with cooking oil spray and bake for 10 minutes. Flip tortilla chips gently, and mist again with cooking spray. Bake 10 minutes longer. Sprinkle with additional salt, if desired. Enjoy warm, as they are, or with guacamole or salsa.

Calories: 283kcal | Carbohydrates: 14g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Sodium: 234mg | Potassium: 0.05mg | Fiber: 8g | Sugar: 2g | Calcium: 112mg | Iron: 2mg

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