Keto Coconut Flour Tortilla
These Keto Coconut Flour Tortillas are soft and flexible, made with coconut flour for a simple low-carb alternative to traditional wraps. Easy to prepare, they’re perfect for filling with your favorite meats, veggies, or spreads.
Servings 4 people
Calories 401 kcal
Ingredients
- ½ cup coconut oil melted
- 1 cup coconut flour
- 1 tablespoons psyllium husk
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ½ teaspoon dark chili powder
- ¼ teaspoon sea salt
- 2 cups chicken broth or water hot
Instructions
- In large mixing bowl, add ½ cup coconut oil, 1 cup coconut flour, 1 tablespoons psyllium husk, ¼ teaspoon cumin, ¼ teaspoon garlic powder, ½ teaspoon dark chili powder, and ¼ teaspoon sea salt.1 cup coconut flour, 1 tablespoons psyllium husk, ¼ teaspoon cumin, ¼ teaspoon garlic powder, ½ teaspoon dark chili powder, ¼ teaspoon sea salt
- Heat 2 cups chicken broth or water in saucepan. Add to bowl and mix until ingredients are incorporated well.2 cups chicken broth or water
- Roll dough into cylinder, wrap in parchment to help keep its shape, and let cool in refrigerator for about 10 minutes.
- Once cool, unwrap dough and cut into eight even pieces.
- Place dough ball between two pieces of parchment.
- Use plate to press dough into ¼-inch-thick round tortilla.
- Repeat for remaining seven dough balls.
- Heat cast iron skillet over medium high heat. Make sure pan is seasoned with oil or tortilla will stick.
- Once pan is hot, gently peel paper off your tortilla and place in pan. Cook for three minutes on each side. Let cool and enjoy!
Video
Nutrition
Calories: 401kcal | Net carbs: 9g | Fat: 32g | Protein: 5g