How to Make Flaxseed Keto Tortillas
August 22, 2024
These flaxseed tortillas 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. Enjoy guys!
Golden Flaxseed Tortillas Recipe
Ingredients:
80 grams golden flax seeds
160 grams almond flour, finely ground
4 grams xanthan gum
2 grams salt
7 grams dried egg whites
15 grams avocado oil
155 grams warm water
Instructions:
Prepare the Flaxseed Meal:
Place the flax seeds in a high-powered blender and pulverize them into a fine meal. If you don’t have a high-powered blender, you can use pre-ground flax meal, but you may need to adjust the liquid to achieve the right dough consistency.
Mix the Dry Ingredients:
In a large mixing bowl, combine the almond flour, pulverized flaxseed, xanthan gum, salt, and dried egg whites. Stir until the ingredients are well incorporated.
Incorporate Wet Ingredients:
Add the avocado oil and warm water to the dry mixture. Mix with a spoon until the dough forms. The dough will be sticky, but it will firm up as it sits.
Form the Tortillas:
Divide the dough into 40-gram balls. Place a ball of dough in the center of a tortilla press between two pieces of parchment paper (do not use wax paper as the dough will stick). Press the dough to form a thin tortilla.
Cook the Tortillas:
Heat a dry skillet over medium heat. Carefully peel the tortilla from the parchment paper and place it, paperless side down, in the hot skillet. Peel off the remaining parchment paper.
Cook the tortilla for about 1 minute, then carefully flip it. Continue flipping the tortilla until it is lightly cooked and slightly golden, being cautious as the tortilla is delicate and can break easily.
Store the Tortillas:
Allow the tortillas to cool completely before storing them in a sealed bag in the refrigerator for up to 10 days. Alternatively, you can freeze the tortillas, placing a piece of parchment paper between each one to prevent sticking.
Serving Suggestions:
Enjoy these tortillas in tacos, quesadillas, or as a wrap for your favorite fillings.
Nutritional Information (per tortilla):
Calories: 152.64 kcal
Total Fat: 12.86 g
Saturated Fat: 1.08 g
Sugar: 0.86 g
Total Carbohydrate: 6.12 g
Fiber: 4.18 g
Protein: 5.42 g
Cholesterol: 0 mg
Trans Fat: 0.003 g
Sodium: 89.66 mg