Keto Tortillas

Prep Time 10

Cook Time 12

Total Time 22

Calories 88 kcal

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.

Calories: 88kcalCarbohydrates: 6gProtein: 2gFat: 6g

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