Oat Fiber Keto Tortilla Recipe
Low carb tortillas made from Almond flour, Psyllium husk, and oat fiber, with a hint of lime. A perfect pairing for a Mexican feast. 4.5g net carbs per keto tortilla
Equipment
- Mixing bowl
- Rolling Pin
- Small Knife
- Small Plate (6-7")
- Large non-stick fry pan
Ingredients
Dry Ingredients
- ½ cup ground psyllium husk
- ¼ cup oat fiber
- 1 cup almond flour
- ½ teaspoon baking soda optional, see notes
- 1 pinch salt
Wet Ingredients
- ¼ cup lime juice
- ¼ cup plain yogurt
- ½ cup hot water
For Frying
- butter
Instructions
Keto Tortilla Dough
- Combine Dry Ingredients. Add the almond flour, psyllium husk, oat fiber, and baking soda if using, to a large mixing bowl. Combine until the dry ingredients are well mixed evenly distributed throughout the mixture.½ cup ground psyllium husk, ¼ cup oat fiber, 1 cup almond flour, 1 pinch salt
- Add in Wet Ingredients. Next add the water, lime juice, and plain yogurt to the bowl. Combine well to ensure a consistent even mixture throughout. The dough may appear wet and sticky but that is ok. It will firm up as it rests.¼ cup lime juice, ¼ cup plain yogurt, ½ cup hot water
- Rest the dough. Let the dough mixture rest for 5-10 minutes to allow the water to be absorbed by the mixture and firm up the dough. There is a lot of fiber here so the water needs some time.
Forming Keto Tortillas
- Make a dough ball. Cut two large squares of parchment paper at least 10" x 10" [25cm x 25cm] and lay out one on the work surface. Grab a fistful of dough and roll into a fist sized ball with your hands and place it on the parchment.
- Press between the parchment. Place the other piece of parchment over top of the dough ball to sandwich the dough between both parchment squares. Use a rolling pin to lightly roll out the dough, applying even pressure and working slowly. Roll in different directions to spread out the dough until it is larger than your small plate in every direction and around 1/8" [3mm] in thickness.
- Cut to Shape. Slowly peel off the top layer of parchment exposing the top surface of the flattened tortilla dough, and place small plate face down on the dough. Use a small knife to carefully trace cut around the plate removing excess dough to reveal a perfectly round tortilla.Optional step: You could skip this step and have rustic shaped keto tortillas just like Authentic Mexican street tacos
- Remove the final piece of parchment. Carefully remove the remaining back piece of parchment. Depending on how stiff the dough is you may be able to flip the tortilla over onto your hand and slowly peel off the back piece of parchment Go slow, if the dough is too delicate, simply flop the whole tortilla exposed side down and parchment side up into a hot pan. As it cooks slowly peel off remaining parchment.
- Cook the tortillas. Cook in a lightly buttered non-stick fry pan between low-medium heat. 1-2 minutes per side depending on how soft or crispy you want the keto tortillas. Carefully flip with spatula to cook both sides.
- Cover with a tea towel, or serve immediately as part of a Mexican feast, or store sealed in the fridge for an upcoming low carb taco night!
Notes
- As always see the blog post above for details about how to make this keto tortilla recipe.
- If you don't enjoy the hint of lime, replace lime juice with a apple cider vinegar.
- There are no raw ingredients in these keto tortilla so then can be cooked as much or as little as you prefer
- Take your time rolling out the tortillas, don't push too hard or go too fast or your tortillas structure may breakdown
Nutrition
Serving: 1TortillaCalories: 150kcalCarbohydrates: 14gProtein: 4.6gFat: 10gSodium: 240mgPotassium: 170mgFiber: 9.5gSugar: 1.6gCalcium: 63mgNet Carbs: 4.5g
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Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!