Delicious Keto Tortilla Recipe With Coconut Flour: A Low-Carb Twist On A Classic Favorite

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Coconut Flour Keto Tortillas

Ingredients:

– 1 cup coconut flour
– 2 tbsp psyllium husk powder
– 1 tsp baking powder
– 1/2 tsp salt
– 4 eggs
– 1/4 cup melted coconut oil
– 1/2 cup warm water

Instructions:

1. In a large mixing bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, melted coconut oil, and warm water.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too dry, add a little more water.
4. Divide the dough into 8 equal portions and roll each portion into a ball.
5. Place a dough ball between two sheets of parchment paper and roll it out into a thin tortilla.
6. Heat a non-stick skillet over medium heat and cook the tortilla for 1-2 minutes on each side, or until golden brown.
7. Repeat with the remaining dough balls.
8. Serve the coconut flour keto tortillas with your favorite toppings and fillings.

Coconut Flour Keto Tortilla Chips

Ingredients:

Spiced Coconut Flour Tortillas
Spiced Coconut Flour Tortillas

– 1 cup coconut flour
– 1/4 cup nutritional yeast
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 cup water
– 2 tbsp melted coconut oil

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the coconut flour, nutritional yeast, garlic powder, and salt.
3. Stir in the water and melted coconut oil until a dough forms.
4. Roll the dough out between two sheets of parchment paper and cut it into triangles.
5. Place the tortilla chips on the prepared baking sheet and bake for 10-12 minutes, or until crispy.
6. Let the chips cool before serving with your favorite dip or salsa.

Coconut Flour Keto Breakfast Burrito

Ingredients:

– 1 coconut flour tortilla
– 2 eggs
– 1/4 cup diced bell peppers
– 1/4 cup diced onions
– 1/4 cup shredded cheese
– Salt and pepper to taste
– Avocado slices, salsa, and sour cream for serving

Instructions:

1. In a skillet, scramble the eggs with the bell peppers and onions until cooked through.
2. Season with salt and pepper.
3. Place the scrambled eggs on a coconut flour tortilla and top with shredded cheese.
4. Roll up the tortilla to form a burrito.
5. Heat the burrito in the skillet for 1-2 minutes on each side, or until the cheese is melted.
6. Serve the breakfast burrito with avocado slices, salsa, and sour cream on the side. Enjoy!