Keto Tortillas
Equipment
Ingredients
- 1 cup almond flour
- 4 T ground psyllium husks
- ½ t baking powder
- 1 t salt
- ¼ cup boiling water
- 1 large egg
- 1 T avocado oil
Instructions
- Combine the almond flour, psyllium husks, baking powder, and salt in a medium mixing bowl, and mix well to combine.
- Add the boiling water, and mix well
- Add the egg and mix well until completely combined, then allow the dough to rest for a few minutes while you prepare 2 sheets of parchment paper on the counter.
- Divide the dough into 6 golf-ball-sized pieces.
- Roll out the dough between the 2 pieces of parchment paper until they are ⅛-inch thick and about 4 to 5-inch circles across. Don’t make them too big or thin, or they will stick to the parchment.
- Select “Saute” on the Instant Pot and heat the avocado oil until hot but not smoking, 30 seconds to 1 minute.*
- Add the first tortilla and cook until done on the first side, about 1 minute. Flip, and cook an additional minute on the second side, then remove it from the heat and set aside on a plate. Repeat with the remaining tortillas, adding additional oil as needed.
- Store the tortillas in an airtight container in the fridge for up to 5 days. Enjoy!
- *Alternatively, for the ease of cooking on a flat surface, you can cook your tortillas in a pan on the stove.
Nutrition
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