This has so far been my absolute favourite keto tortilla recipe! The use of psyllium husk powder and flaxmeal gives it a rich flavour and texture that resembles whole grain.

These take some work, but I usually prepare and freeze most of them for later use.

Ingredients

1 cup almond flour
1 cup boiling water
1/2 cup psyllium husk powder
1 large egg
3 Tbsp avocado oil
2 Tbsp flaxmeal
1 tsp baking powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp salt

Yields: 8 servings (16 small tortillas or 8 larger ones)
Per serving*
(per 2 small tortillas):
Calories: 216
Net carbs: 1
Protein (grams): 4
Fat (grams): 14

Prep time: 20 min
Cook time: 30 min
Total time: 1 hr 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a large bowl, mix together the almond flour, flaxmeal, psyllium husk powder and baking powder. Add the boiling water, mix well using a silicone spatula, and set aside.

In a small bowl, whisk together the egg, avocado oil and seasoning.

Once the almond flour mixture has rested 5 min, pour the combined egg and oil over it, and knead until well combined.

If using a tortilla press, roll the dough into balls, about 1 inch for small tortillas and 2 inches for larger ones. Use the tortilla press to flatten each ball between 2 small sheets of parchment or wax paper, then refrigerate at least 1 hour.

If not using a tortilla press, refrigerate the dough at least 1 hour so it is less sticky. Then, roll it out between 2 sheets of parchment, and cut to size using a plate of pot lid. If the dough sicks to the parchment too much, just pop it in the freezer for 5-10 min.

Grease and heat a large pan over medium-high heat.

Carefully peel the parchment or wax paper from each pressed tortilla, then place it in the pan. Cook about 2 min on each side. Repeat for each tortilla, stacking them as you go.

Use these delicous tortillas for tacos, fajitas, even crisp them up in the oven. You can also freeze them for later use.