These tasty low-carb and grain-free keto tortillas adapted from the gnom-gnom blog are perfect for your next taco or fajita night. So easy and quick to make, and they taste like real tortillas!
Ingredients
- blanched almond flour: 1 cup
- coconut flour: 3 Tbsp
- xanthan gum: 2 tsp
- baking powder: 1 tsp
- pinch salt: 1 piece
- apple cider vinegar: 2 tsp
- egg: 1 piece
- water: 3 Tbsp
- cooking spray:
Metric Conversion
Stages of cooking
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Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
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Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
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Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
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Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.
