Best Keto & Paleo Tortillas, Taco Shells & Nachos

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 cup Coconut flour
  • 1/2 tsp Curry powder
  • 3/4 cup Flaxmeal
  • 1 tsp Paprika
  • 2 tbsp Psyllium husks, whole
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tbsp Chia seeds, ground

• Dairy

  • 2 tbsp Lard or extra virgin coconut oil or ghee

• Liquids

  • 1 cup Water

Found on ketodietapp.com

Description

Directions

• Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl. For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
• Add any of your favourite seasonings.
• Add the ground chia seeds. To grind them, use a blender and pulse until powdered. I prefer using my Bamix immersion blender with the dry mill because it's easy to clean. Pour in the water and mix until well combined using your hands. If needed, add a few more tablespoons of water. Be careful not to use too much, or the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
• Remove from the fridge and cut the dough into 6 equal pieces. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
• Use a 20 cm / 8 inch lid or bowl to cut out the tortillas.
• Repeat with the remaining dough and the cut-offs until you get 10 tortillas. If you have any dough left, use it for making nachos.

Nutrition