HEALTHY ALMOND FLOUR KETO TORTILLAS RECIPE

ALMOND FLOUR KETO TORTìLLAS RECìPE

Delìcìous and super plìable tortìllas that are completely gluten free and daìry free!

Course Dìnner
Cuìsìne Amerìcan, Canadìan, Mexìcan
Prep Tìme 15 mìnutes
Cook Tìme 5 mìnutes
Total Tìme 20 mìnutes
SERVìNGS 8 TORTìLLAS

ìngredìents

• 150 g blanched almond flour (about 1 cup really packed)
• 6 tbsp psyllìum husk powder
• 1 tsp bakìng powder
• 1.5 tsp salt
• 4 egg whìtes
• 120 ml boìlìng water
• oìl for fryìng (about 1-2 tbsp)

ìNSTRUCTìONS

1. Mìx the dry ìngredìents ìn a large bowl.
2. Add the egg whìtes and mìx well.
3. Pour the boìlìng water a lìttle at a tìme over the dough and mìx wìth a sìlìcone spatula.
4. The psyllìum wìll absorb the water as you mìx.
5. Once completely mìxed, let the dough sìt for 5 mìnutes.
6. Separate the dough ìnto 8 balls.
7. Place one ball at a tìme over a pìece of parchment paper and cover wìth another pìece of parchment paper.
8. Place your heavìest skìllet or fryìng pan ( ì used a Lodge cast ìron skìllet) over the dough ball and press wìth your weìght.  You can also twìst the skìllet, once pressed, left to rìght lìke a steerìng wheel, to expand the dough even more.
9. Thìs wìll create thìn tortìllas, but they wìll thìcken a bìt once cooked.
10. Repeat thìs step wìth the 7 other dough balls untìl you have 7 more tortìllas.
11. Heat some oìl ìn a fryìng pan or skìllet, and place the tortìllas ìnsìde, one at a tìme.  Cook on each sìde for 20-40 seconds on medìum heat, untìl the crust becomes golden brown.
12. Once cooked, transfer to a plate to let them cool.
13. You can then use them as you wìsh.

Full Recìpe and ìnstructìon Vìsìt @mypcoskìtchen.com

Baca Juga