Snack: Best Keto & Paleo Tortillas, Taco Shells & Nachos

Prep Time: 1 mins

This recipe includes superfoods such as:

Lemon, Chia Seeds, Basil

Ingredients

Dry ingredients:
1 cup almond flour (100 g / 3.5 oz)
¾ cup flaxmeal (ground flaxseed) (110 g / 4 oz)
¼ cup coconut flour (30 g / 1.1 oz)
2 tbsp whole psyllium husks (8 g / 0.3 oz)
2 tbsp chia seeds, ground (15 g / 0.5 oz)
1 tsp salt (I like pink Himalayan)

Wet ingredients:
1 cup water, lukewarm (240 ml / 8 fl oz) 2-4 tbsp if the dough is too dry
2 tbsp lard or extra virgin coconut oil or ghee (you can make your own) (30 g / 1.1 oz) - for greasing the pan

Optional seasonings:
1 tsp paprika ¼ tsp chili powder ( 0.1 g net carbs per serving) OR
½ tsp onion powder ½ tsp garlic powder ( 0.2 g net carbs per serving, my favourite!!!) OR
½ tsp curry powder ¼ tsp ground cumin ¼ tsp turmeric powder ( 0.1 g net carbs) OR
½ tsp dried oregano ½ tsp dried basil ½ tsp dried thyme ¼ tsp dried lemon zest or 1 tsp fresh lemon zest ( 0.1 g net carbs per serving) OR
¼ cup pesto (only use ¾ cup water). You can try my Red Pesto ( 0.3 g net carbs per serving) or green Paleo Avocado Pesto ( 0.6 g net carbs per serving)

Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). You can make 10 regular tortillas (8 inch / 20 cm), or 5 large tortillas (12 inch / 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.

Instructions

1. Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl. For best results make sure you use whole psyllium husks. Using whole husks makes the tortillas more compact and flexible. This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
2. Add any of your favourite seasonings.
3. Add the ground chia seeds. To grind them, use a blender and pulse until powdered. I prefer using my Bamix immersion blender with the dry mill because it's easy to clean. Pour in the water and process until well combined using your hands. If needed, add a few tablespoons of water. However, if you use too much, the dough will get too sticky and difficult to roll. Let the dough rest in the fridge or on the kitchen counter for up to an hour.
4. Remove from the fridge and cut the dough into 6 equal pieces. You will use the cut-offs to make the remaining 4 tortillas. Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
5. Use a 20 cm / 8 inch lid or bowl to cut out the tortilla.
6. Repeat with the remaining dough and the cut-offs. If you have any dough left, use it for making nachos.

To make Tortillas:

Preheat a heavy-bottom pan greased with ~ 1 tsp ghee or lard. Place the tortilla on top of the hot pan and cook over a medium heat on each side for ~ 2 minutes until lightly browned. Don't overcook or the tortillas will become too crispy and will lose their flexibility. Grease more when needed and repeat for the rest of the tortillas. When done, leave them to cool down. To avoid the tortillas from getting too dry and hard, place in an airtight container and store for up to a week.

To make Tortilla Bowls:

Preheat the oven to 400 F / 200 C. Place the raw tortilla over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape. Lining the bowl is very important to prevent the dough from sticking. Place in the oven and bake for about 10 minutes until the top is lightly browned.

To make Taco Shells:

Cut small pieces of baking paper and place the tortillas on top. Place over a grid in the oven and turn the oven on. Make sure you make them wide enough so you can fit the filling. Cook until it reaches 400 F / 200 C and then cook for further 5-8 minutes or until crispy.

To make Tortilla chips / Nachos:

Roll out the dough and use a knife to cut triangular shaped nachos. Place on a pan greased with ghee or lard and cook on a medium heat for ~ 3 minutes on each side or until golden. Unlike tortillas, you should make the nachos crispy. You can also follow this recipe if you prefer to make them in the oven.

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