LCHF – Keto Tortillas

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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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LCHF - Tortillas

This is a great recipe for delicious soft flexible tortillas.

5 from 2 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: 10 tortillas

MetricUS Customary

Tap or hover over number to scale ingredients

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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

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.

Notes

This recipe is suitable to freeze before rolled, rolled and individually portioned and cooked as well.

Bread will keep in fridge for 3 days.

Nutrition

Serving: 1tortilla | Calories: 107kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Cholesterol: 32mg | Sodium: 249mg | Potassium: 23mg | Fiber: 7g | Vitamin A: 70IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.6mg | Net Carbs: 2g

Tried this recipe?Mention @meganellam or tag #madcreations!

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4 Comments

• Megan says:

  March 7, 2018 at 10:48 am

  
  These are ridiculously easy and so versatile.

  Reply
• CL says:

  March 9, 2018 at 10:54 am

  
  Oh yeah! Tortillas how I’ve missed you! These satisfy the need, thanks Megan!

  Reply
• Kathleen says:

  April 13, 2019 at 3:40 pm

  I don’t see the link to the video, can you please post it?
  Thank you

  Reply
• Ashleigh says:

  July 4, 2019 at 9:24 am

  Megan, do you think you could sub collagen for the protein powder? Thanks!

  Reply