Low Carb Recipe Ideas
A Low Carb or Keto Tortilla is made of low-carb flours like flaxseed, coconut flour, almond flour, or chia seeds. These low carb gluten free chia tortilla wraps have a very low amount of net carbs equaling 1.6 per serving which is way less than regular tortillas. They are also a high source of fiber and protein. With just 5 ingredients you can create these beautiful keto tortillas. They have an amazing taste and you will not regret trying them!
So lets get started and I will show you how to make them.
1 cup (172 grams) chia seeds powdered
1 cup ( 112 grams) almond flour
1/4 cup (28 grams) coconut flour
1 tablespoon powdered erythritol
1/2 teaspoon salt
1 cup (240 grams) water
Instructions
If you only have chia seeds you can grind them in a coffee, spice or ninja grinder (blender) to make the chia seeds into a flour.
I recommend weighing all the ingredients to get the greatest results.
In a bowl add the chia flour, almond flour, coconut flour, erythritol and salt, mix well.
Add the water to the dry ingredients and mix well. Let it sit for 5 minutes.
If you want each tortilla the same size, weigh the dough and divide into 8 pieces.
The dough weighs 476 grams and to divide into 8 pieces it would be approximately 60 grams per piece.
I like using silicone mats to roll out one piece of dough at a time with a rolling pin, one mat on bottom and one mat on top of dough. You can also use parchment paper to roll out the dough.
Use a 8 inch lid from a pot and place on the rolled out dough and cut the access dough away from the outer edge of the lid to make a round tortilla.
The dough peels of the silicone mat nicely.
I used a Brentwood Tortilla Maker to cook the tortillas. Temperature on the Tortilla Maker was 3/4 heat. I set the timer to one minute and at 30 seconds I flipped the tortilla over and put the lid back on. It works well because it cooks the top and bottom at the same time. Or warm a crepe pan, pancake griddle, or non-stick frying pan under high heat for 1 minute. If you are not using a non-stick pan, spray some oil before adding the wrap into the pan.
Store in sealed container in fridge for 4 days. It also can be put in the freezer, I add parchment paper in between each tortilla to make it easier to separate them.
Calories: 202
Servings: 8
Yield: 1.6 net carbs
Stay Healthy and Live Well!
Gayle
