With this keto tortillas recipe, you can make fajitas that are keto friendly. They not only bring a rich, nutty flavor profile to the table, but also offer nutritional benefits that align well with a fajita’s fresh ingredients. Being grain-free, almond flour tortillas are naturally low in carbohydrates, making them a perfect fit for those adhering to keto, paleo, or gluten-free diets. Additionally, the slightly dense and pliable texture of almond flour tortillas holds up well against the juicy fillings of a fajita, reducing the risk of tearing or becoming soggy. In essence, almond flour tortillas not only enhance the flavor of fajitas but also elevate the overall dining experience by aligning with diverse dietary preferences and ensuring every bite is as delightful as the last.

Almond Flour Tortillas

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Ingredients:

• 2 cups almond flour (make sure it’s finely ground)
• 2 tablespoons coconut flour (for a better texture)
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt (or to taste)
• 2 large eggs (beaten)
• 1 tablespoon olive oil or coconut oil (melted)
• You might consider getting a tortilla press

Instructions:

1. Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
2. Wet Ingredients: Add the beaten eggs and melted oil to the dry ingredients.
3. Form the Dough: Mix thoroughly until a cohesive dough forms. If the dough is too sticky, you can add a little more almond or coconut flour to achieve the right consistency.
4. Divide: Divide the dough into small balls, about the size of a golf ball. This will be your individual tortillas.
5. Roll Out: Place a ball of dough between two pieces of parchment paper. Using a rolling pin, roll it out into a thin, round shape. You’ll want it to be as thin as possible without tearing, aiming for a typical tortilla thickness, or use a handy dandy tortilla press.
6. Cooking: Heat a non-stick skillet or pan over medium heat. Once hot, peel the tortilla off the parchment paper and place it in the skillet. Cook for about 1-2 minutes on each side or until you see little brown spots forming. Be sure to keep an eye on them, as almond flour can burn more quickly than traditional flour.
7. Storage: Place the cooked tortillas on a plate and cover with a towel to keep them soft. If you’re not consuming them immediately, store in an airtight container in the refrigerator. They should last for about a week.
8. Serving: Serve with your choice of fillings, just as you would with regular tortillas!

Tips: To Make your keto Tortillas recipe a hit.

• Consistency: If the dough feels too dry, you can add a teaspoon of water. Conversely, if it’s too wet, sprinkle a bit more almond flour.
• Flexibility: Almond flour tortillas are generally more fragile than corn or wheat tortillas. Handle with care to avoid tearing them.
• Flavor Variation: You can also add spices or herbs to the dough for flavored tortillas. Consider adding cumin, garlic powder, or chopped fresh herbs.

These tortillas are perfect for tacos, wraps, or even as a side with soups. Enjoy your homemade almond flour tortillas!

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