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Keto Pepita Seed Tortillas

Roasted pepita seed tortillas are a great substitute for corn tortillas
Prep Time15 minutes
Cook Time15 minutes
Course: Core Staples
Cuisine: American, Mexican, Tex Mex
Keyword: Keto, Low Carb, Pepitas
Servings: 4
Calories: 187kcal
Author: AJ
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
  • Tbsp Psyllium Husk Powder
  • 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. 
Pumpkin Tortilla ready to cook