One of the absolute hardest parts about being on a keto diet in Los Angeles is that tacos are everywhere. Tortillas as far as the eye can see, well I won’t stand for it, not any longer…
I have been testing a few different recipe variations this one is my favorite so far! This recipe was a mix mash of a bunch of different ingredients, but it came together as a great tasting tortilla with a good texture and consistency. The cook fast and store easily.
I used them for tacos, and they were awesome. Then I used them for quesadillas and they were awesomer!!
I used a few extra tools, they aren’t required, but they definitely make the job easier:
Food Processor. Or a blender or something, you are going to want to make sure these ingredients are WELL mixed.
Parchment Paper is key. These are very sticky before you cook them, so the parchment paper mitigates that problem. I ran out halfway through on one batch, and let's just say I won’t make that mistake again
Rolling Pin is another tool quickly becoming a kitchen favorite. I put parchment paper underneath and on top of a ball of tortilla dough and let the rolling pin do the rest. It helps to make them evenly flat, which I seem to have trouble doing by hand.
A Big Turner. I had to google what this was actually called… it’s the egg flipper, spatula thing. You know the one cooking tool college guys own, that and a frying pan.
Multiple Pans. I was making a lot of these and doing them one at a time in the pan can take a while, so I had 3 pans running at once. This saved a lot of time.
You can probably do these in the oven too, but I have yet to try that method.
Let’s start with the ingredients…
- 1/4 cup flaxseed meal (process if you have whole seeds)
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup hot water
- 2 eggs
- 1/2 cup olive oil
- 1/4 cup psyllium husk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Start with the flaxseeds. I have whole seeds, so I wanted to grind them up in the food processor first.
Next add all of your dry ingredients: coconut flour, almond flour, psyllium husk, baking powder, salt, cumin, garlic powder, chili powder
Process or blend up so the dry ingredients are evenly mixed. Psyllium husk is a great source of fiber, but it is also very sticky the second it gets wet. If you do not have the psyllium evenly mixed it will create jelly like clumps. I made this mistake the first time I made them. It was a little weird.
Next add the wet ingredients: Start with an egg and half of the water and then blend. Next add the oil and then blend. Finally add the other egg and the rest of the water and blend until it is a nice doughy consistency.*
With a food scale or best guess, split the dough into 8 balls to make your 8 tortillas.
On a cutting board or a flat surface lay down some parchment paper with a sheet below and above the ball of dough. Use a rolling pin to flatten the ball and shape the tortilla. Get it as round as you can, some people use a pan cover… I just make ugly tortillas. Woops
On a medium heat put the flattened tortilla on a frying pan. It’s going to be oily enough that you do not need to grease the pan.
Flip after about 5 minutes, if it feels like it’s burning it probably is… adjust your heat or take it off the pan. These can go from golden brown to burnt really quickly, so be careful!
Once each side has browned load it up with some taco fillings and enjoy!
Put tortilla on the pan and add cheese, meat, seasoning, veggies and whatever other quesadilla fixings float your boat. Top it with some more cheese and put another tortilla on top. Or fold over depending on how big or small you decide to make them. Let the cheese melt, flip, repeat, enjoy, take a nap.**
*This can be done in any order. The point is to add the wet ingredients in batches. It helps make sure all the dry ingredients get an equal amount of moisture, which makes for a good consistent flavor.
**Just kidding you'll prob want to go for a run because you won’t experience the energy crash that carbs give you**