Keto Coconut Flour Tortilla
Keto Coconut Flour Tortilla
Total Time: 25 minutes
Serves: 4
Per serving: 132 calories, 2 g protein, 2 g carbohydrates, 12 g fat
Ingredients
- ½ cup coconut oil, melted
- 1 cup coconut flour
- 4 Tbsp psyllium husk
- ¼ tsp cumin
- ¼ tsp garlic powder
- ½ tsp dark chili powder
- 2 cups hot chicken broth or water
- ¼ tsp sea salt
Directions:
-
Melt coconut oil and place in a large mixing bowl.
-
Then add coconut flour, psyllium husk, cumin, garlic powder and chili powder.
-
Heat 2 cups of hot broth or water for 3 minutes in a microwave container, covered. Add to bowl and mix until ingredients are incorporated well.
-
Roll dough into a cylinder, wrap in parchment to help keep its shape, and let cool in refrigerator for about 10 minutes.
-
Once cool, unwrap dough and cut into 8 even pieces.
-
Place a dough ball between two pieces of parchment.
-
Use a plate to press the dough into a ¼-inch-thick round tortilla.
-
Repeat for remaining 7 dough balls.
-
Heat a cast iron skillet over medium high heat. Make sure pan is seasoned with some oil or tortilla will stick. You can also use a non-stick pan.
-
Once pan is hot gently peel the paper off your tortilla and place in the pan. Cook for 3 minutes on each side. Let cool and enjoy!
