Low Carb Clean Eating Tortillas & Flatbread
- The Healthy Pastry Chef
- Jan 2, 2022
- 2 min read
Been working on some recipes that are healthier, but don't want the extra carbs along with it. This recipe is really easy and healthier than your typical tortillas that sell in the store that add unnecessary ingredients or preservatives.
These tortillas have a great neutral flavor so they don't overpower the ingredients that you add to the middle. You can add some herbs and spices to the dough if you want more flavor. Otherwise, they are a great base to build a taco with!
What's great about this recipe is that they are gluten free, dairy free, egg free, grain free, and nut free! Great for paleo, keto or vegan dieters!
You can use this recipe not just for tortillas, they make great flat breads for gyros or naan bread! You have unlimited possibilities with this recipe!
Plus, whats even better it only has 3g net carbs per tortilla or flatbread! Try this recipe out and let me know what you think of it in the comments below!
Low Carb Tortillas & Flatbread
Gluten Free | Dairy Free | Nut Free | Grain Free | Paleo | Vegan | Keto
Ready in 25 minutes
Serves 6 tortillas
3g net carbs per tortilla
Ingredients
1 1/2 cup water
3 tbsp Olive oil
1 tsp sea salt
1 tsp baking soda
1 cup coconut flour
1/4 cup golden flax meal (you can use regular)
2 tbsp psyllium husk powder
Preparation:
Greased Large cast iron Skillet or regular large size skillet
In a mixing bowl, combine the water, olive oil, and salt.
Add the coconut flour, golden flax meal, baking soda, and psyllium husk powder.
Stir with your spatula until it forms a dough. Let it sit for about a minute to firm up.
Then portion out 6 balls. I like to use a large cookie scoop. Or you can make them smaller, if you want to make "street taco" size tacos. (you probably get the double amount if you did that; which then makes it 1.5g net carb per tortilla)
Option #2: If you want to make a flatbread for gyros, just roll it to 1/4" thick. It will puff up when it's cooking on the skillet.
Now back to the tortillas, take 2 pieces of parchment paper and sandwich the portion of the dough. Roll it as thin as you can. If you want it more circular just cut it to the size and save your scraps to make another one.
Heat up your greased skillet on medium heat. Once your hot skillet is ready, place your tortilla on your skillet and let it cook for 1-3 minutes on each side. You will do this for the flatbread as well.
Place it on a plate lined with paper towels. The paper towels will absorb any "sweat" from the bread as it cools down. Let it cool and it's ready for your tacos!
Storage:
You can store these on the counter in a zip lock bag for about 2-3 days. Another option is to store them in the fridge for about 4-5 days. Or if you want to make a big batch and freeze them in a freezer safe container for up to a month.
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