Keto Seeded Tortilla
Elevate your low-carb meal game with these delicious Keto Seeded Tortillas, a nutrient-packed twist on the classic flatbread! Made with a wholesome blend of almond flour, golden flaxseed meal, and a medley of chia, sunflower, and sesame seeds, these tortillas are a high-fiber, gluten-free alternative that fits perfectly into your ketogenic lifestyle. The easy-to-make, pliable dough comes together in minutes with warm water and olive oil, creating tortillas with a satisfying bite and nutty flavor. Whether you use them as wraps for your favorite fillings, a base for keto-friendly tacos, or a dipper for guacamole, these versatile tortillas cook up beautifully in just a few minutes. With just 15 minutes of prep time and a perfectly warm, fresh finish, they’re an essential recipe for your low-carb repertoire. Plus, they store well in the fridge, making them ideal for meal prep!
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Ingredients
- 1 cup Almond flour
- 0.5 cup Golden flaxseed meal
- 2 tablespoons Chia seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Sesame seeds
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, combine almond flour, flaxseed meal, chia seeds, sunflower seeds, sesame seeds, baking powder, and salt. Mix well until the dry ingredients are evenly distributed.
Step 2
Gradually add the warm water and olive oil to the dry mixture, stirring until a dough forms. Knead the dough a few times in the bowl to ensure all ingredients are well combined.
Step 3
Divide the dough into six equal portions. Roll each portion into a ball and flatten slightly with your hands.
Step 4
Place a sheet of parchment paper on the countertop. Put one dough ball between two sheets of parchment paper and use a rolling pin to roll it out into a thin circle, about 6 inches in diameter. Repeat this process with the remaining dough balls.
Step 5
Heat a non-stick skillet or griddle over medium-high heat. Once hot, carefully peel off the top parchment paper from a rolled tortilla and place it on the skillet, with the bottom parchment side up. Peel away the remaining parchment paper once the tortilla is in the skillet.
Step 6
Cook each tortilla for about 1-2 minutes on each side, or until golden brown spots begin to appear. Adjust the heat if needed to prevent burning.
Step 7
Remove the cooked tortilla from the skillet and place it on a clean cloth or plate. Cover to keep warm. Repeat the cooking process with the remaining tortillas.
Step 8
Serve warm with your favorite keto-friendly fillings or toppings. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (491.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1798.3 |
| Total Fat 157.3g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 17.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1678.4mg | 0% |
| Total Carbohydrate 75.0g | 0% |
| Dietary Fiber 58.7g | 0% |
| Total Sugars 4.3g | |
| Protein 55.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 682.1mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 1345.5mg | 0% |
Source of Calories