Coconut Flour Tortillas
Servings: 6 people
Calories: 107
Why settle for lettuce wraps when you can use keto-friendly coconut flour tortillas instead? Now you can enjoy low-carb paleo fajitas and tacos using authentic style Mexican flatbread!
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Ingredients
- ¼ cup whole psyllium husks
- ¼ cup coconut flour
- ½ teaspoon aluminum-free baking powder
- ½ teaspoon sea salt
- 2 large eggs
- ¼ cup hot water plus additional if needed
- 1 tablespoon avocado oil or olive oil (for cooking)
Instructions
- In medium bowl, whisk together psyllium, coconut flour, baking powder, and sea salt. Blend in eggs to form a crumbly mixture.
- Add in ¼ cup hot water to form a dough. If needed, add in additional hot water.
- Divide dough into 6 balls. Then flatten each ball as thin as possible into round tortilla shapes using a rolling pin or tortilla press.
- Heat oil onto griddle or skillet to about 325°F. Grill each side of the tortillas to lightly brown. Cool on wire rack. Keep leftovers stored in the refrigerator for up to a week. Freeze for up to 3 months.
Video
Notes
If using psyllium powder in place of whole husks, you'll need to use about half the amount.
Flax meal can be used in place of psyllium.
The tortillas become more pliable when cooled completely.
Nutrition
Serving: 1tortilla | Calories: 107 | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 232mg | Potassium: 60mg | Fiber: 9g | Sugar: 1g | Vitamin A: 102IU | Calcium: 55mg | Iron: 1mg
Additional Info
Net Carbs:
3
g
|
% Carbs:
17.4
%
|
% Protein:
17.4
%
|
% Fat:
65.2
%
|
SmartPoints:
4