KETO LOW-CARB TORTILLAS

My family is on this new adventure of a keto diet. The other night we made keto tortillas to go with our tacos. On keto, you can have a small number of carbs but regular tortillas still have too much. The recipe is actually pretty easy and doesn’t make a giant mess. You can also make these ahead of time and keep them in your fridge. This recipe only makes 6, so be sure you double or triple it if you want more! 

Keto Low-Carb Tortillas

2 Eggs 1 tbs. Coconut Flour 5 oz. Cream Cheese 1 & 1/2 tsp. Psyllium Husk Powder Salt *for taste

We found the Psyllium Husk Powder on Amazon but they also have it available in different vitamin shops! 

We started off by separating two eggs. 

First, whip the whites together until fluffy. Then add the yolks and keep mixing.

Add the cream cheese and mix until smooth. In a separate bowl mix together the coconut flour,  psyllium powder, and salt.

Slowly add the dry mix to the bowl. It will begin to get thick. 

Mix until you get to a pancake mix consistency. 

Put a sheet of parchment paper on a baking sheet and spread the mixture into your preferred tortilla size. Make them a max of 1/4 inch thick. Bake them in the top rack for about 5-10 minutes. They should get a little crispy around the edges. 

We ended up using them to make tacos! They were really good and honestly just as good as regular tortillas. 

This recipe is really easy and quick. You can even make them ahead of time and keep them in the fridge for whenever you’re ready. Knowing these are low-carb (and ya girl loves her carbs) I would still eat these over regular tortillas! That’s how good they taste. They aren’t the exact same (come on now) but still a really good replacement. 

I hope you enjoyed the post this week! I’ll see y’all next week😋


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Keto Low-Carb Tortillas

Servings 6 tortillas

INGREDIENTS

  • 2 Eggs

  • 1 tbs. Coconut Flour

  • 5 oz. Cream Cheese

  • 1 & 1/2 tsp. Psyllium Husk Powder

  • Salt *for taste

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F.

  2. Take your cream cheese out of the fridge to soften.

  3. Separate the eggs whites and whip them with a hand mixer until fluffy. Once whipped and fluffy, add the egg yolks.

  4. Add cream cheese and mix until smooth.

  5. In a separate bowl, mix the coconut flour, psyllium husk powder, and salt.

  6. Slowly add the dry mixture to the cream cheese mixture until it reaches the constiency of pancake mix.

  7. Line a baking sheet with parchment and make round tortilla shapes. Don't make them too thick, about 1/4 inch is thick enough. If you want really thin ones go very very thin.

  8. Bake in the oven on the top rack for about 5-10 minutes or until reaching your desired crispiness.

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