Low Carb, Low Calorie Tortillas

These tortillas are not only delicious but also low in carbs and calories. They provide a simple and budget-friendly option for your low-carb needs. They freeze well, staying soft and flexible, offering numerous ways to savor them.

Start by gathering your dry ingredients.

Start by collecting your dry ingredients and use a digital scale for precise measurements. If you’re missing oat fiber, you can purchase it on Amazon or find it in our store very soon. It is a very versatile low carb flour.

The dry ingredients yield 6 batches of 4 tortillas. Store the dry mix a Tupperware container or a large Ziplock bag. Each batch only uses 1/2 cup of the dry mix to make 4 tortillas.

Make a well in your dry ingredients and pour in the hot water and oil.

Blend the dough thoroughly (a stand-up mixer works well) until it begins to shape into a ball. Proceed to knead it into a big, soft ball. Afterwards, divide the dough ball into four smaller balls.

Ensure that the pieces are of similar weight and shape each one into a small round ball.

Now the fun begins you are going to press each ball between parchment paper in a tortilla press, alternatively you can roll out the tortilla.

Using a tortilla press is quick and simple, ensuring a perfectly round shape every time. However, perfection can be overrated, so feel free to experiment by rolling the dough or applying pressure with a heavy pan.

Heat a nonstick pan over medium-high heat. Place the tortilla in the pan and cook for approximately 2 minutes on one side, then turn down heat to medium, flip and cook for another minute on the other side. Allow it to cool. These can be refrigerated for up to 7 days or frozen. Remember to separate them with parchment paper before freezing.

Low Carb, Low Calorie Tortillas

Recipe by VioletCourse: News

Servings

1

servings

Prep time

20

minutes

Cooking time

8

minutes

Calories

122

kcal

Ingredients

• 220 grams of coconut flour

• 50 grams of psyllium husk

• 50 grams of flax meal

• 2 teaspoons of baking powder

• 1 teaspoon of xanthan gum

• 1/2 teaspoon of salt

• 3/4 cup of boiling water

• 1 tablespoon of oil (optional, makes a softer product)

Directions

• Mix all dry ingredients together and store in a Tupperware. You will only need 1/2 cup for this recipe.
• Add 1/2 cup dry mix to a bowl.
• Pour in 3/4 cup boiling water and 1 tablespoon of oil
• Mix until a ball starts to form.
• Knead the dough ball until soft and then cut into 4 equal pieces.
• Roll each piece into a small ball.
• Press each ball between 2 pieces of parchment paper to a 7″ diameter tortilla. Use a tortilla press or roll out.
• Turn heat down to medium and flip tortilla and cook another 1 minute on the other side.
• Pre heat a non-stick pan to med/high heat. Add in tortilla and cook on one side for approximately 2 minutes.
• Cook the remaining 3 tortillas. Let cool and store in the refrigerator for up to 7 days.

Notes

• Each tortilla has 50 calories (without oil) and 1 Net Carb