Keto Tortillas

Prep Time 10

Cook Time 15

Total Time 25

Servings Tortillas

Calories 146kcal

In a food processor, pulse to combine the dry ingredients.
Remove the top, and add apple cider vinegar (2 teaspoons) and whole egg (1).
Pulse using 1 second intervals, until the dough forms into a ball.
We’ll then form the tortillas, which can be done 1 of 2 ways. The dough will be sticky, so use damp hands to handle it!
Option 1: Use a rolling pin to roll the dough between 2 pieces of parchment, then press a 5” bowl into the dough to “stamp” tortillas. Form the scraps back into a ball, then roll and stamp. Continue doing this until you’ve used all the dough. (This is my preferred method)
Option 2: With damp hands, divide dough into 6 small balls. Roll each between 2 pieces of parchment paper until they’re ¼” thick.
Heat a large nonstick over medium heat.
Once the pan it hot, brush it with oil and add the tortillas. Don’t over crowd them, you may need to do this one at a time.
Brush the tops of each tortilla with oil.
Cook time will vary with the heat of your pan — you want each side to get a light golden sear, which took my about 20 seconds. Don’t over cook! This will make them brittle!
Wrap cooked tortillas in a kitchen towel as you cook the rest.
Serve warm and enjoy!

Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information is based on 1 tortilla, if you make 6 using this recipe:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com