Print
Almond Meal Tortillas (Keto)
Anti-inflammatory, Ketogenic, Vegan, Vegetarian, Dairy Free, Gluten Free
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 tortillas 1x
Ingredients
Units
Scale
- 3/4 cup almond meal
- 2 Tbsp coconut flour
- 1 Tbsp psyllium husk powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1/2 cup warm water
Instructions
- Place almond meal, coconut flour, psyllium husk powder, baking powder and salt into a bowl.
- Stir to combine. Add water and olive oil and mix into a dough. (Can be made in a food processor).
- Knead the dough with your hands until it’s soft and smooth (about 30-45 seconds). You may need to add a small amount of water if almond meal is very fine.
- Cut the dough into 4 equal portions. Lightly oil (with spray oil) 2 pieces of wax paper or greaseproof paper. Place one dough ball between the two sheets, and roll out with a rolling pin, but not too thin. Peel off the top sheet of paper.
- Lightly oil a frypan and heat to a medium heat. Place the tortilla in the pan and peel off the remaining paper.
- Cook the tortilla for 2-3 minutes, then flip over and cook for 1-2 minutes. Remove from pan.
- Place on a plate and repeat the process for the remaining dough.
Notes
Makes for medium size tortillas.
