Keto Tortillas are perfect for making fajitas and hold together very well as a wrap. Gluten-free tortillas often crumble, but this recipe holds together perfectly which is such a relief.
Mix together the egg whites, water and coconut flour
Add the cumin and smoked paprika, and mix in well
Heat a frying pan to medium high, line with a very thin layer of coconut oil (brush out excess) and pour in enough mixture to make a medium sized pancake, but quickly move the frying pan around so that the mixture coats the bottom of the entire frying pan with a very thin coating
Once the edges begin to lift, using a spatular, gently attempt to remove the tortilla from the pan, and flip onto the other side. Cook for another 30 seconds and its done.
You can watch me cook them in this video found here -> https://youtu.be/g810_fZG66I?t=1m30s
Need A Keto Shopping List?Check out my keto foods list with free printable pdf and flavour pairings guide.
Nutrition Facts
Keto Tortilla
Amount Per Serving
Calories 65Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 118mg5%
Potassium 99mg3%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin A 123IU2%
Calcium 4mg0%
Iron 1mg6%
Net Carbs 2g
* Percent Daily Values are based on a 2000 calorie keto diet.
These keto tortillas are super flexible. As you can see from the photos, the fold and bend easily, and they hold anything you can put in them. The problem with gluten-free low carb tortillas usually is that they break, crumble and fall apart as soon as you wrap them.You could create low carb tortilla chips with these by baking them in the oven at 180C (355 F ) for 10 mins until crunchy. You could serve them with low carb dill dip, avocado guacamole or baba ganoush.