* 1 cup of blanched almond flour * 2 tbsp psyllium husk * 1 tsp xanthan gum * 2 tbsp butter * ¼ cup hot water
**Instructions**
1. To start, gather your ingredients in one place. 2. Melt the butter in a microwave. Next, in a bowl, combine all the ingredients and knead for about 3 minutes or until the dough forms. 3. Once the dough is made, it should be moist but not sticky. 4. If you find that your dough is very sticky, add a little more almond flour and knead until it is no longer sticky. 5. Divide the tortilla dough into six portions and roll each in a small ball then place on a plate. Cover these with some plastic wrap and place in the fridge for 10 minutes (or as long as 24 hours) until you’re ready to make your gluten free tortillas. 6. To make the tortillas, lightly oil the center of 2 pieces of parchment paper. Then place the ball of dough between the 2 pieces of oiled parchment paper. 7. Next, using a rolling pin, flatten until a 5 X 5 inch circle forms, making sure to be very gentle throughout this process. 8. Then gently remove the top layer of parchment paper and use a round bowl or spring form that is wide enough. Place the springform or bowl onto the dough and use a knife to trace around the edges of the bowl or spring from to form the tortilla shell. 9. Remove the excess dough from the sides, lift the bowl away, and gently lift the tortilla shell from the other piece of parchment paper. 10. Coat a non-stick skillet with some cooking spray and cook each tortilla for 1 -2 minutes per side. Once cooked, remove from the heat and place on a plate. 11. Repeat this process six times until all your keto tortillas are cooked.
Sundial1k
Looks good. Are these your own recipes or recipes you have tried and found to be good?
aliciagee
They look incredible! Do they taste more like corn tortillas or flour tortillas?
4 Comments
I will make a try in my kitchen with some more ingredients.
Here’s the full recipe:[ Keto Almond Flour Tortillas](https://ohsofoodie.com/keto-tortillas/?utm_source=reddit&utm_medium=post&utm_campaign=keto_tortillas)
**Ingredients**
* 1 cup of blanched almond flour
* 2 tbsp psyllium husk
* 1 tsp xanthan gum
* 2 tbsp butter
* ¼ cup hot water
**Instructions**
1. To start, gather your ingredients in one place.
2. Melt the butter in a microwave. Next, in a bowl, combine all the ingredients and knead for about 3 minutes or until the dough forms.
3. Once the dough is made, it should be moist but not sticky.
4. If you find that your dough is very sticky, add a little more almond flour and knead until it is no longer sticky.
5. Divide the tortilla dough into six portions and roll each in a small ball then place on a plate. Cover these with some plastic wrap and place in the fridge for 10 minutes (or as long as 24 hours) until you’re ready to make your gluten free tortillas.
6. To make the tortillas, lightly oil the center of 2 pieces of parchment paper. Then place the ball of dough between the 2 pieces of oiled parchment paper.
7. Next, using a rolling pin, flatten until a 5 X 5 inch circle forms, making sure to be very gentle throughout this process.
8. Then gently remove the top layer of parchment paper and use a round bowl or spring form that is wide enough. Place the springform or bowl onto the dough and use a knife to trace around the edges of the bowl or spring from to form the tortilla shell.
9. Remove the excess dough from the sides, lift the bowl away, and gently lift the tortilla shell from the other piece of parchment paper.
10. Coat a non-stick skillet with some cooking spray and cook each tortilla for 1 -2 minutes per side. Once cooked, remove from the heat and place on a plate.
11. Repeat this process six times until all your keto tortillas are cooked.
Looks good. Are these your own recipes or recipes you have tried and found to be good?
They look incredible! Do they taste more like corn tortillas or flour tortillas?