Almond Flour Tortilla Recipe
As a mom to three, fast meals are important around my house. That is why my fridge is never without these tortillas. They make fast meals simple - and with just a little over 2 net carbs per tortilla!
Place the almond flour, psyllium husk powder, oat fiber, and eggs in the bowl of a food processor and process for one minute.
Add the water and process for 30 seconds longer. Transfer the dough to a bowl and form into a ball. Allow to rest for 10 minutes.
Divide the dough into 8 circles. Place a portion in between 2 pieces of parchment paper and flatten with a rolling pin, pie plate, or tortilla press.
Spray a 12-inch skillet and place over medium heat. Peel the parchment from the tortilla and place in your hand. Flip into the skillet and cook for 2 minutes. Flip and cook for another 1 to 2 minutes. Repeat with the remaining tortillas
Leftovers may be stored in a zip-top bag in the refrigerator for up to 1 week.
Calories: 106.08kcal | Carbohydrates: 7.17g | Protein: 4.35g | Fat: 7.98g | Saturated Fat: 0.83g | Cholesterol: 40.92mg | Sodium: 306.31mg | Potassium: 15.18mg | Fiber: 5.23g | Sugar: 0.53g | Vitamin A: 59.4IU | Calcium: 35.56mg | Iron: 0.72mg