Homemade Low Carb Oat Fiber Tortillas Recipe
Low carb tortillas made from Almond flour, Psyllium husk, and oat fiber, with a hint of lime. A perfect pairing for a Mexican feast. 4.5g net carbs per tortilla
Equipment
- Mixing bowl
- Parchment Paper
- Rolling Pin
- Small Knife
- Small Plate (6-7")
- Large non-stick fry pan
Ingredients
Dry Ingredients
- ½ cup ground psyllium husk
- ¼ cup oat fiber
- 1 cup almond flour
- ½ teaspoon baking soda
- 1 pinch salt
Wet Ingredients
- ¼ cup lime juice
- ¼ cup plain yogurt
- ½ cup hot water
For Frying
- butter
Instructions
Keto Tortilla Dough
- Start by adding your dry ingredients to your mixing bowl. Combine these ingredients until they are well mixed and each dry ingredient is evenly distributed throughout the mixture
- Next add your wet ingredients to the bowl. Again combining well to make sure you have a consistent even mixture throughout. Your dough may be quite wet and sticky but that is ok
- Let your mixture stand for at least 5 minutes if not 10 minutes to allow the water to be absorbed by the mixture and firm up the dough. There is a lot of fiber here so the water needs some time
Forming Keto Tortillas
- Cut two large squares of parchment paper at least 10" x 10" [25cm x 25cm]
- Grab a fistful of your dough and roll into a fist sized ball or form like a snowball
- Sandwich your dough ball between your 2 parchment squares and slowly roll out the dough with light even pressure, rolling in different directions to spread out our dough until it is larger than your small plate in every direction.
- Roll it slightly thinner than the thickness you want your finished keto tortillas, it wont rise much, 1/8" [3mm] is about the sweet spot
- Slowly peel off the top layer of parchment exposing the top surface of your flattened tortilla dough, and place small plate face down on the dough. Use a small knife to carefully trace cut around the plate removing excess dough to reveal a perfectly round tortilla.Optional step: you could skip this step and have rustic shaped keto tortillas just like Authentic Mexican street tacos
- Carefully remove the remaining back piece of parchment. Depending on how setup your dough is you may be able to flip the tortilla over onto your hand and slowly peel off the back piece of parchment Go slow, if you dough is too delicate, simply flop the whole tortilla exposed side down and parchment side up in your pan, as it cooks slowly peel off remaining parchment.
- Cook in a lightly buttered non-stick fry pan between low-medium heat. 1-2 minutes per side depending on how soft or crispy you want your keto tortilla. Carefully flip with spatula to cook both sides.
- Cover with a tea towel, or serve immediately as part of a Mexican feast, or store sealed in the fridge for an upcoming low carb taco night!
Notes
- As always see the blog post above for details about how to make this keto tortilla recipe.
- If you don't enjoy the hint of lime, replace lime juice with a vinegar and water to activate the baking soda
- There are no raw ingredients in these keto tortilla so then can be cooked as much or as little as you prefer
- Take your time rolling out the tortillas, don't push too hard or go too fast or your tortillas structure may breakdown
Nutrition
Serving: 1TortillaCalories: 150kcalCarbohydrates: 14gProtein: 4.6gFat: 10gSodium: 240mgPotassium: 170mgFiber: 9.5gSugar: 1.6gCalcium: 63mgNet Carbs: 4.5g
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Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!