Keto Flour Tortillas

Now you can indulge in your favorite Mexican food dishes with this Keto Flour Tortilla recipe. Tacos, fajitas, enchiladas, and more are waiting for you!

Happy Monday my foodie friends!

We here in Northwest Washington woke up to day 4 of "Snowmaggedon" 2019 😮

I know everyone laughs when we talk about snow here. People in the midwest are like, "You are having a snow storm? Aawwww that's so cute!" but, ya gotta remember, we don't get big storms here so anything over a couple of inches is like OhhEmmGeeeeee!!

Case in point?

The trash company didn't pick up our trash and recycling last Monday because there was a dusting, I mean like maybe an inch in some places, or snow 🤨

Today it looks like this 👇

Ya, this time it is a bit different. 

They are saying this could be the worst storm we have had here in 20 years!!

YIKES!!

The dogs are loving it, the neighborhood kids are all out playing in it, me?

Umm, my clumsy ass is staying inside and watching this all from the sidelines. There is NO way I am taking a chance walking anywhere in this stuff!

No more broken bones for this chick!!

So what is a girl to do when she is snowed in?

Well, make Mexican food of course!

I have been missing one of my fave breakfast dishes, breakfast tacos 😋

So I hit the ol' interwebs and came away with a recipe I found on Keto Connect.

I am not sure where they found it. I just saw their video talking about trying several different keto tortilla recipes and feeling this was the best.

I love their blog, and their food, so I figured this was the best place to start and boy am I glad I did!

They are super easy to make and only call for a few ingredients, depending on what seasoning/spices you want to add.
For these, I went with Mexican-ish spices, but you could even go sweet with them and add things like some sweetener and cinnamon and stuff them with some Keto Strawberry Cheesecake Dip. Oh ya, baby YUM!!

If you have ever made a crepe these tortillas cook up a lot like them. 

The batter is uber thin so don't think something is wrong when you get it all mixed up. Just be patient and you will be in for a treat 😃

The test of the whole low-carb keto tortilla dealio?

#1 they were the first low-carb tortillas that didn't have a funky smell/taste in my opinion, and #2 Kevin loved them!

I mean the complainer actually requested them!!

😲

Ya, you heard me correctly!

He is now requesting my Keto Creamy Green Chile Chicken Enchiladas and Easy Low Carb Beef Enchiladas on a regular basis, along with my breakfast tacos.

Ya me!!

MORE DELICIOUS KETO FRIENDLY RECIPES

Jalapeno Popper Deviled Eggs

The BEST Guacamole

Fresh Pico de Gallo

Cilantro Lime Crema

Mexican Cauliflower Rice

Easy Homemade Chorizo

Grilled Mexican Style Surf and Turf

Instant Pot Mexican Shredded Beef

Low-Carb Taco Meatloaf

Easy to Make, Low-Carb

Bread, Keto

Mexican

Yield: 8 soft taco sized tortillasAuthor: Bobbi Hass-Burleson

Keto Flour Tortillas

Now you can indulge in your favorite Mexican food dishes with these Keto Flour Tortillas. Tacos, fajitas, enchiladas, and more are waiting for you!

prep time: 5 minscook time: 40 minstotal time: 45 mins

Ingredients:

• 1 cup egg whites
• 1/3 cup coconut flour
• 1/2 cup plus 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon pink salt
• 1/4 teaspoon garlic powder *See Notes
• 1/4 teaspoon onion powder *
• 1/4 teaspoon cumin *

Instructions

1. In a medium bowl, whisk together all of the ingredients. The batter will be very thin.
2. Heat a 10" non-stick skillet over medium heat. Spray with non-stick spray (I used olive oil).
3. Pour 1/4 cup of the mixture into the center of the pan and swirl the pan until it is coated evenly.
4. Cook until the edges begin to dry and pull up from the pan and the tortilla is beginning to get golden brown, approx 2 to 3 minutes.
5. Carefully lift the edge of the tortilla with a rubber spatula. The center of the tortilla may still be a bit wet, so be patient. Wait until it will easily turn loose and then and turn the tortilla over to the other side. Cook another 2 to 3 minutes until golden brown.
6. Remove to a plate or cutting board.
7. If not eating immediately, or freezing, place a piece of waxed paper between each tortilla and place the tortillas in an airtight container or zip lock baggie. * See Notes

NOTES:

The spices are completely up to you and your taste! 

  Be sure to check the brands of spices you use because many have "hidden carbs". I usually use the McCormick brand.

  I usually make a double batch and freeze the tortillas. They thaw out very quickly.

calories

41

fat (grams)

2.5

sat. fat (grams)

2.1

carbs (grams)

1.3

net carbs

0.6

protein (grams)

3.6

sugar (grams)

0.5

Sodium

117.2

Fiber

0.7

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