Low Carb Tortillas Food

KETO TORTILLAS RECIPE (EASY, LOW CARB, & MADE WITH ALMOND FLOUR)

Steps:

• Add all of your ingredients to your food processor, and process until a ball of dough forms.
• Now remove the dough from the processor and cover it with plastic wrap.
• Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
• The kneading and resting process will just help activate the xanthan gum, and give the tortillas they're fantastic bendability.
• Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
• Then, when you form the smaller balls of dough, you'll want to start forming your tortilla shells.
• So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.
• The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don't skip out on it.
• Now, flatten the ball of dough with your hands, and once it's flat use a rolling pin to finish rolling the dough out.
• Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.
• I recommend using a small bowl that's about 6 inches in diameter to test and see if you've rolled the dough out enough.
• When you've got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.
• Now use a knife to trace around the edges of the bowl.
• Once you've done that, remove and save the extra dough.
• You'll be able to make a 5th keto tortilla out of it later on.
• Now we're all set to cook the tortillas!
• These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.
• Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
• Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)
• When the entire tortilla turns this lighter color, that's when you'll want to give it a flip.
• Now, once you flip it, just count to 5 and remove it from the pan immediately.
• This will ensure you don't overcook the tortilla, and that it will be bendable and pliable.
• And I can't stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.
• If you do, there's a good chance you'll overcook it.

LOW-CARB TORTILLAS

Steps:

• Preheat oven to 375º F. Cut 5 pieces of parchment about 14 inches long. Have a rolling pin and 2 cookie sheets available.
• Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.
• Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.
• As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
• While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.
• Form one section into a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 9 inch circle. Place the circle of dough on half of the parchment lined baking sheet. Set aside.
• Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.
• Bake the tortillas for 5-7 minutes or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.
• Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

LOW CARB TORTILLA WRAPS AND CHALUPA SHELLS

Steps:

• ***I use NOW brand psyllium powder and I regrind it to make sure it is as fine as can be.
• Boil the water and keep it hot.
• Grind your psyllium powder and measure 5 tablespoons into a medium bowl. Add the almond flour (or coconut flour), psyllium powder and salt. Mix together thoroughly with a whisk or a hand mixer.
• Into a smaller bowl, crack the eggs and blend with a fork.
• Pour the boiling water and have it ready.
• Pour the eggs into the dry mixture and with the hand mixer, blend until just mixed in. Add the boiling water and mix again until a dough forms. It will be cool enough to handle almost immediately, but let it sit for a few minutes to give the psyllium time to absorb the water.
• Heat a skillet or a large pancake griddle on the stove on medium high heat.
• Shape the dough into a large ball and split in half. Roll each half into a short snake and divide each section into five pieces. Roll each piece into a ball.
• Put a piece of dough between two oiled sheets of parchment paper and roll into a flat disk shape with a rolling pin or use a tortilla press to press it flat.
• Spray the hot pan or griddle with oil. Cook the tortilla until it is browned on one side, then flip over and cook the other side.

LOW CARB CILANTRO TORTILLAS

Steps:

• Mix all flours, protein powder and salt.
• Cut in lard with pastry cutter.
• Mix in cilantro.
• Add water a little at a time mixing well after each.
• Form into a ball, cover and let rest 30 minutes.
• Form into 16 balls.
• Roll out between 2 sheets of waxed paper roll out tortilla thin.
• Fry in nonstick dry skillet until browned on both sides.
• Store between damp paper towels until all are done.