I will be sharing some keto recipes that call for low carb tortillas in the near future, so I thought I’d share my take on a popular version making the blog rounds. They’re a little hard to work with, but I’ve got a little trick that will help you make near-perfect tortillas every time.
Yields 10 servings of low carb tortillas.
The Preparation
- 1 cup coconut flour
- 4 tablespoons psyllium husk powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup butter, softened
- 2 cups chicken broth, boiling
The Execution
1. Put all dry ingredients in a bowl. Mix well.
2. Add butter, coconut oil, or lard. I used a combination of butter and coconut oil here. Mix thoroughly.
3. Pour hot broth over all, then stir with a spoon until all the butter is melted and ingredients are well incorporated. (Alternately, this can be done in a food processor)
4. Shape dough into a log shape. Cut into 8 equal parts. (By using my method to make them all the same shape/size you will end up with 10)
5. Grease a griddle, cast iron skillet, or frying pan lightly with butter or coconut oil, then heat to medium heat. Shape each part into a ball. On a sheet of parchment paper, take each ball and roll out as well as you can. If necessary, use a piece of parchment paper on top of the dough, as well. If the dough tears, it is easily fixed. Just keep working with it. Your goal is to get it spread out evenly.
6. Now here comes the cool part. Take a medium-sized pan lid and set it on top of the dough, like so:
7. Give it a little twist, then lift the lid up. Carefully remove dough around circle. Set that extra dough aside. These pieces will combine to make the other two tortillas for a total of 10.
8. There you have it! Perfect shape, perfect size! Lift parchment and place tortilla over hand, then peel parchment with other hand.
9. Put the tortilla on griddle and cook until bottom begins to brown.
10. Carefully flip, using a spatula if necessary, and cook other side. Remove from pan and set aside. Repeat with remaining dough.
Quesadillas
11. To make quesadillas, place one tortilla on griddle over medium heat. Put about 1/3 cup grated cheese on top of tortilla.
12. Add some cooked chicken, either cut into cubes or shredded. (I like to heat my chicken in a little bit of Frank’s hot sauce first)
13. Then top with a little more cheese. This helps hold the quesadilla together when you flip it. Top with second tortilla, let cheese melt for a minute, then flip.
14. Cook until cheese is melted, then remove from pan. Cut into equal pieces with a pizza cutter or knife and serve with salsa, sour cream, and/or guacamole. MmmmMmmm!
15. Save leftover tortillas to make some burritos with.
Since the recipe is for 10 tortillas, the macros per tortilla breaks down like this: 132.3Calories, 11.74g Fat, 2.1g Net Carbs, and 2.06g Protein.
This makes a total of 10 servings of Best Low Carb Tortillas. Each serving comes out to be 139 calories, 11.2g fats, 2.6g net carbs, and 2.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup coconut flour | 320 | 18.7 | 53.3 | 37.3 | 16 | 16 |
| 4 tablespoon psyllium husk powder | 224 | 0 | 51.2 | 44.8 | 6.4 | 0 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/4 teaspoon cumin | 2 | 0.1 | 0.2 | 0.1 | 0.2 | 0.1 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1/2 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 2 cup chicken broth | 30 | 1.1 | 2.2 | 0 | 2.2 | 3.2 |
| Totals | 1395 | 112 | 108.1 | 82.5 | 25.6 | 20.5 |
| Per Serving (/10) | 139 | 11.2 | 10.8 | 8.3 | 2.6 | 2 |
Best Low Carb Tortillas
Ingredients
- 1 cup coconut flour
- 4 tablespoon psyllium husk powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- ½ cup butter softened
- 2 cup chicken broth boiling
Instructions
- Gather all ingredients. Put all dry ingredients in a bowl. Mix well.
- Add butter, coconut oil, or lard. I used a combination of butter and coconut oil here. Mix thoroughly. Pour hot broth over all, then stir with a spoon until all the butter is melted and ingredients are well incorporated. (Alternately, this can be done in a food processor.)
- Shape dough into a log shape. Cut into equal parts that amount to slightly less than serving size amounts. As you shape tortillas in the following directions, you will use the leftover dough to form more tortillas. (For clarification, please read through instructions first.)
- Grease a griddle, cast iron skillet, or frying pan lightly with butter or coconut oil, then heat to medium heat. Shape each part into a ball. On a sheet of parchment paper, take each ball and roll out as well as you can. If necessary, use a piece of parchment paper on top of the dough. If the dough tears, it is easily fixed. Just keep working with it. Your goal is to get it spread out evenly. Don't worry how it looks. Take a medium sized pan lid and set it on top of the dough, as pictured.
- Give it a little twist, then lift the lid up. Carefully remove dough around the outside of the circle. Set that extra dough aside. These pieces will combine later to make the other tortillas. Typically, if you start with 4 parts, you will end up with 5 tortillas (or 8 parts and 10 tortillas, etc). This is where the leftover dough (outside the circle) makes more tortillas.
- There you have it! Perfect shape, perfect size! Lift parchment with circle on it, flip, and place tortilla over hand. Peel parchment with other hand.
- Put the tortilla on griddle and cook until bottom begins to brown. Carefully flip, using a spatula if necessary, and cook other side. Remove from pan and set aside. Repeat with remaining dough.
- These work well for any recipe using tortillas. To make quesadillas, simply put grated cheese and diced, cooked chicken between two tortillas and toast on griddle. Cut into even sections using a pizza cutter.
