Keto Mexican Torta

Satisfy your cravings with this hearty and flavorful Keto Mexican Torta, a low-carb twist on the classic Mexican sandwich that doesn't skimp on taste! Featuring homemade almond flour buns that are light yet sturdy, this recipe delivers a perfect base for the vibrant fillings. Juicy, paprika- and chili-seasoned chicken breast is layered with creamy avocado, crisp lettuce, fresh tomato, zesty cilantro, and a kick of jalapeño, all brought together with a hint of lime juice and a smear of mayonnaise. The combination of textures and bold flavors makes this keto-friendly torta an irresistible choice for lunch or dinner. With just 20 minutes of prep time and gluten-free ingredients, it's the ideal recipe for those following a ketogenic or low-carb lifestyle without compromising on the authentic essence of a Mexican favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 1 tablespoon Apple cider vinegar
• 1 cup Boiling water
• 1 tablespoon Avocado oil
• 1 pound Sliced chicken breast
• 1 teaspoon Paprika
• 1 teaspoon Chili powder
• 1 tablespoon Lime juice
• 4 large Lettuce leaves
• 1 large Avocado
• 1 medium Tomato
• 0.25 cup Cilantro
• 1 medium Jalapeño, sliced
• 0.5 teaspoon Salt
• 1 tablespoon Mayonnaise

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine almond flour, psyllium husk powder, baking powder, and salt.

Step 3

Whisk the eggs in a separate bowl and then add them to the dry ingredients along with apple cider vinegar.

Step 4

Pour in the boiling water and mix quickly to form a dough. Let it sit for a minute to allow the psyllium husk to absorb the moisture.

Step 5

Shape the dough into four equal bun-shaped portions and place them onto the prepared baking sheet.

Step 6

Bake in the preheated oven for 25 minutes or until the buns are golden brown and firm.

Step 7

Remove the buns from the oven and let them cool completely on a wire rack.

Step 8

While the buns are cooling, heat avocado oil in a skillet over medium heat.

Step 9

Season the sliced chicken breast with paprika, chili powder, and salt.

Step 10

Cook the chicken for 5-7 minutes on each side or until fully cooked and golden.

Step 11

Remove from heat and let it rest before slicing into thin strips.

Step 12

Prepare the fillings by slicing the avocado and tomato, and chopping the cilantro and jalapeño.

Step 13

Slice the cooled buns in half and spread a thin layer of mayonnaise on each side.

Step 14

Layer the lettuce, sliced chicken, avocado, tomato, cilantro, and jalapeño on one half of each bun.

Step 15

Squeeze a bit of lime juice over the fillings and top with the other half of the bun.

Step 16

Serve your Keto Mexican Tortas immediately. Enjoy the rich and satisfying flavors!

Nutrition Facts

Serving size	(1574.2g)

Amount per serving	% Daily Value*
Calories	2843.4

Total Fat 185.9g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1144.6mg	0%
Sodium 4723.7mg	0%
Total Carbohydrate 101.7g	0%
Dietary Fiber 53.8g	0%
Total Sugars 20.4g
Protein 213.3g	0%

Vitamin D 164IU	0%
Calcium 681.3mg	0%
Iron 18.6mg	0%
Potassium 3013.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 29.1%

Carbs: 13.9%