Name: LCHF - Tortillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 110 g almond meal; 10 g protein powder; 85 g psyllium husk powder (make sure it is the husk powder); 1 tsp salt; 2 eggs; 1 cup water

LCHF - Tortillas

This is a great recipe for delicious soft flexible tortillas.

5 from 3 votes

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Dinner

Cuisine: Australian Keto, Mexican

Keyword: lchf keto tortillas

Recipe Category: Low Carb

Calories: 107kcal

Author: Megan

Servings: tortillas

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Ingredients

Metric - US Customary

Instructions

You can check out my video on how to get the right consistency of the tortilla (just click the link)
Add all ingredients, except water, to food processor or TM and blend 30 seconds / speed 3.5 / slowly pouring cup of water in as it blends. Rest 3 minutes, then roll into 10 x 50g balls
Use Tortilla Press or heavy pot to flatten tortillas into 1mm thick tortillas. This is best done between plastic, make sure they are very thin. Cook on very hot cast iron pan, or hot frypan, turning once lightly bronzed. Ensure you don’t overcook or burn. Serve with your favourite fillings. Store in airtight container once cooled to keep tortillas soft.
*Optional “No-Corn” Chips
Preheat oven to 180℃ Prepare baking tray with non-stick baking paper
Cut tortillas into 8 wedges and place single layer on baking sheet. Spray with olive oil spray and season with salt flakes or favourite corn chip flavours. Bake in oven approximately 10-15 minutes until chips start to get firm, they will firm up more once cooled. Serve with favourite dip or shredded beef as nachos.