Servings: 5 ea
Calories: 283kcal
Ingredients
- 1 cup blanched almond flour
- ½ cup warm water
- 2 tablespoon psyllium husk flakes
- ½ teaspoon salt
Instructions
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.
Nutrition
Serving: 1ea | 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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