Keto Tortilla Wraps

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Keto Tortilla Wraps

  • Servings: 6
  • Time: 30 min
  • Difficulty: easy
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2 lg egg
4 tbsp glucomannan powder
6 tbsp oat fiber
1 tbsp baking powder
1/2 tsp salt
4 tbsp almond flour
1/4 cup water, warm (whatever is “hot” out of your tap)

Combine everything in your mixer’s bowl except the water. Put glucomannan in last so it doesn’t plaster itself to the side of the bowl. Mix on med-low speed until you get it all combined and it is crumbly mixture. Slowly add the water until it pulls together. Mix for about 10-15 seconds until it starts to form a big lump. Removed from bowl. Roll into a log about the size of salami and let it rest for at least 10 minutes. After resting, slice into 6 disks. Place a disk of dough onto a piece of parchment paper or silicon mats. Top with another parchment, plastic wrap, or mat. Using a rolling pin, roll the dough out in a circle shape with even thickness throughout (about as thick as a quarter). Peel off the top sheet. If your circle is a little rough, you can use your hands to tweak your tortilla. Take the parchment\mat over to the skillet, flip the paper\mat upside down, get the tortilla in contact with the pan, use a spatula to gently press all around the tortilla until you see it change color through the sheet (get lighter), in a second or two, it will peel right off as the tortilla heats up. Saute until the edges start to lift (1-2 minutes) and you get brown spots on the bottom, then flip and cook for about another 30-60 seconds. Move off the skillet, repeat with the rest of the disks.

Fill with taco meat, make fish tacos, tuna wraps, anything that you would normally use a flour wrap for 🙂

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