3 Ingredient Soft Keto Tortillas: Updated Version (Nut Free, Gluten Free and Egg Free)

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: sunflower seed flour

Ground flaxseed is lower in carbs and provides fiber.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast offers a cheesy flavor without dairy.

In a large mixing bowl, combine 56 grams (around 1/2 cup) of coconut flour, 10 grams (around 2 tablespoons) of whole psyllium husk, and 1/4 teaspoon of salt.

Whisk the dry ingredients together until fully combined and there are no lumps.

Add 237 milliliters (around 1 cup) of very hot water to the dry ingredients.

Stir the water into the dry ingredients for about 1 minute until a moist dough forms.

Scrape down the sides of the bowl and push the dough to the center, then knead the dough in the bowl for about 1 minute until it's flexible enough to form a smooth ball.

Let the dough sit at room temperature for about 5 minutes to absorb moisture and remain flexible.

Divide the dough into four equal portions and roll each portion into a smooth ball.

Line a clean work surface with a silicone mat or parchment paper, or use a tortilla press lined with parchment paper.

Place one portion of the dough onto the work surface or tortilla press, cover with another piece of parchment paper, and roll or press into a circle about 7 to 8 inches in diameter.

Preheat an 8 to 10-inch skillet over medium heat for about 5 minutes until warm.

Peel the top parchment paper off one dough portion and transfer it to the preheated skillet, dough side down, then carefully peel off the bottom parchment paper.

Cook for about 2 minutes until the bottom is spotted, then use a long spatula to turn the tortilla over and cook for another 1 to 2 minutes until both sides are spotted.

Repeat the cooking process for all four tortillas, watching carefully to avoid drying them out.

Transfer the cooked tortillas to a wire rack and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens