LCHF – Keto Tortillas
It is no secret that I absolutely love Mexican food and what is Mexican food without tortillas? These are my number 1 go to LCHF keto tortillas.
This version is adapted from many on the internet to produce a tortilla that is soft and tastes great. It has been used in my cookbook Savour and is also easy to make into crunchy corn chips as well.
How to make LCHF Keto Tortillas
The recipe is incredibly easy. Once you have made your dough if you have a tortilla press it is as simple as a quick squish on the press before cooking on you hot plate. Those roti makers from Aldi are pretty awesome too for cooking tortillas too.
I am not so sure when my love affair began with Mexican food but we have been lovers for a few decades now. It is well and truly my all time favourite cuisine so I had to make a tortilla that could pass my test. The corn chips are pretty amazing too. Nice and crunchy and great not only with some shredded chicken or beef, but with your favourite dip or some yummy guacamole.
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The Best EVER Keto Tortillas
- Place all ingredients into a food processor or large bowl. Mix until it becomes a firm dough. Remove from the bowl and place onto a silicone mat. Roll it into a large ball.
- Cut the dough into 8 pieces and allow it to rest for 10 minutes before rolling.
- Roll one piece of dough between two sheets of baking paper (about 2 mm thick). Use a tortilla ring or a 16cm side plate to cut the tortillas into shape. Remove the trimmings and set aside (these will create enough dough for another tortilla - a total of 9 x 16 cm diameter tortillas from this mixture).
- Cook on a hot, dry pan, 10-15 seconds each side until lightly cooked. Transfer to a clean towel and wrap to keep warm and soft. Repeat with the tortillas.
- Add the ingredients to the mixer; mix 7 sec/ speed 3, then knead 3 min/dough setting.
- Remove the dough from the mixer and place it onto a silicone mat. Roll into a large ball. Follow from step 3 in the conventional method.
The almond meal can be replaced with a 2:1 ratio of coconut flour/sesame flour mixture. Xanthan gum, apple cider vinegar and baking powder are essential to this recipe. STORAGE The dough can be kept in the fridge for up to 1 week and rolled and used as needed if preferred. The wraps can be kept in the fridge for up to 10 days or frozen in a zip lock bag.