Low Carb Tortilla Wraps and Chalupa Shells
Ingredients
Almond Flour Tortillas
-
1¼
cup
almond flour
-
5
Tablespoons
NOW psyllium husk powder
-
1
teaspoon
salt
-
2
large
eggs
-
1
cup
boiling water
Coconut Flour Tortillas
-
¾
cup
coconut flour
-
5
Tablespoons
NOW psyllium husk powder
-
1
teaspoon
salt
-
4
large
eggs
-
1
cup
boiling water
Instructions
- Prepare the boiling water and keep it hot.
- In a bowl, mix the dry ingredients: almond flour (or coconut flour), psyllium powder, and salt.
- In a separate bowl, blend the eggs with a fork.
- Combine the eggs with the dry mixture using a hand mixer until just mixed.
- Add the boiling water and mix until a dough forms. Let it sit for a few minutes.
- Heat a skillet or pancake griddle on medium-high heat.
- Divide the dough into pieces and shape them into balls.
- Flatten each ball between oiled parchment paper using a rolling pin or tortilla press.
- Cook each tortilla on the hot pan until browned on both sides.
Nutrition Facts (estimated)
Servings
10
Calories
105
Total fat
7.5g
Total carbohydrates
5.6g
Total protein
4.1g
Sodium
mg
Cholesterol
mg
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