Keto Pepita Seed Tortillas
Roasted pepita seed tortillas are a great substitute for corn tortillas
Servings: 4
Calories: 187kcal
Cost: $6
Equipment
- Skillet
- Rolling Pin
- Parchment Paper
Ingredients
- 6 Ounces Roasted Pepitas Ground to a flour in blender or food processor
- 3 Tbsp Coconut Flour
- 1½ Tbsp Psyllium Husk Powder
- ⅛ tsp Xanthum Gum
- 1 Tbsp Olive Oil
- ½ tsp Redmond's Real Salt
- ½ tsp Pepper, fresh cracked
- ½ tsp Garlic Powder
Instructions
- Heat skillet on medium high heat. If not using cast iron, just before adding each tortilla, spritz with oil to prevent sticking.
- Mix all dry ingredients in a bowl until well blended
- 1 cup hot water
- Stir dry ingrediets with olive oil and hot water until a ball starts to form. Continue to knead with hands for several minutes.
- Cut dough into 4 equal parts
- Roll dough between 2 pieces of parchment paper until very thin. Cut into a circle. Keep a small bowl of water next to your work station, dab the dough with water to keep it pliable
- Transfer tortilla to heated skillet (add oil if not using a seasoned cast iron pan)
- Cook tortilla for 1-2 minutes before flipping. Cook an additional minute on the other side. Remove from heat and repeat with remaining dough. Recipe should make 8 - 5.5 inch tortilla.
Notes
2 Tortillas = 187calories | 7.9g Total Carbs | 15.4g Fat | 7.6g Protein | 5g Fiber - 2.9g Net Carbs
These tortillas toast up well for quesadillas. Store up to two weeks in the refrigerator in air-tight packaging. They freeze well between layers of parchment paper and double bagged to keep moisture out.
