This keto flaxseed tortillas recipe took me a long time to perfect! I made mountains and mountains of tortillas that would not work well — they would crack as soon as I folded them or they were more of a bread than a tortilla. Finally, after many batches I was able to tame them.
In this version, I use golden flax seeds. This is only so that the color resembles more of a corn tortilla. Regular flax will make a dark tortilla. However, they do react differently and I had to add dehydrated egg whites to this recipe. Without the egg whites it cracked when I folded it. This means these are not vegan. The ones that I made with regular flax seed did not need the egg white and were perfectly fine. Those are vegan. We will make them soon.
As for the almond flour. This is a very finicky product. It varies by brands. You can follow an exact recipe and the results are different based on how the fine the almonds were ground or how dry the flour is or how humid your kitchen is. So, please don’t give up if these don’t come out perfect for you when you make them. I find that the best brands are Tree House and Blue Diamond.
If you do not like the flavor of flaxseed or tortillas that taste nutty, this is not a recipe for you. Although, when they are filled with deliciousness you will not even notice them. But they are made with flaxseed so you will taste that.
These have 2 GRAMS OF NET CARBS!! This is really good. I make them a good size but if you want them smaller just adjust the weight of the dough balls. These tortillas will fill you up because they are loaded in fiber.
Golden Keto Flaxseed Tortillas Recipe
80 grams golden flax seeds
160 grams almond flour – finely ground
4 grams Xantham gum
2 grams salt
7 grams dried egg whites
15 grams avocado oil
155 grams warm water
Place the flax seeds in a high powered blender and pulverize them. If you do not have a high powered blender you might have to use flax meal. I have had different results with that so you may have to adjust the liquid so that it is not too dry.
Add the almond flour, flax seed, Xantham gum, salt and dried egg whites in a bowl. Mix until it is all incorporated.
Add the oil and warm water and mix with a spoon. The dough will be sticky and that is fine. It will dry as it sits.
Make 40 gram balls of dough. Place a piece of parchment paper in a tortilla press and add the dough in the middle. Cover with another piece of parchment paper and press. Do not use wax paper because the dough will stick to it.
Heat a dry skillet. Peel the tortilla and carefully place it in the hot skillet, paperless side down. Peel the top and allow to cook for about a minute.
Carefully flip the tortilla. It is delicate and can break. Flip it a couple of more times until you can see that it is lightly cooked.
Store cooled down tortillas in a sealed bag in the fridge for up to 10 days. You can also freeze them with a piece of paper between each one to prevent them from sticking to each other.
Enjoy in tacos and quesadillas.
Calories 152.643 kcal, Fat, Total 12.861 g, Saturated Fat 1.075 g, Sugar, Total 0.858 g, Total Carbohydrate 6.124 g, Fiber 4.18 g, Protein 5.415 g, Cholesterol 0.000 mg, Trans Fatty Acid 0.003 g, Sodium 89.656 mg