Keto Tortillas

Updated at: Sun, 14 Jul 2024 18:53:50 GMT

Step 1

Process almond flour, flaxseed meal, eggs, and salt in a food processor until rough dough ball forms, about 1 minute. Transfer dough to bowl and cover with plastic wrap; let rest for 10 minutes

Step 2

Pinch off and roll dough into 12 balls (about 1 ounce each). Transfer dough balls to plate and cover with damp paper towel. Cut open seams along sides of 1 gallon zipper lock bag, leaving bottom seam intact. Spray inside of bag lightly with olive oil spray

Step 3

Heat 1/2 tsp oil in 12 inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom of skillet. Place 1 dough ball in venter of prepared bag. Fold top lay of plastic over ball. Using clear pie plate, press dough flat into 5 inch circle

Step 4

Peel top layer of plastic away from tortilla. Using plastic to lift tortilla from bottom, place exposed side of tortilla in palm of your hand and invert tortilla. Peel away plastic. Carefully flip tortilla into skillet and cook until edges lighten in color, about 2 minutes, flipping halfway through cooking. Transfer tortilla to tortilla warmer or wrap in damp dish towel. Repeat with remaining oil and remaining dough balls, lightly spraying bag with oil spray as needed.

Step 5

To store, stack cooled tortillas, separated by sheets of parchment paper, and wrap tightly in plastic wrap. Refrigerate for up to 2 days or freeze for up to 1 month; thaw frozen tortillas overnight in refrigerator before serving

Step 6

To reheat, stack tortillas, separated by sheets of parchment paper, and wrap in damp paper towel. Microwave until pliable, about 30 seconds

0 liked

0 disliked