We have taco night weekly at our house. We used to substitute romaine lettuce as the tortilla for our tacos and it works great too! But following our number one rule: flavor should never be compromised, I wanted to make a real tortilla that would give us an all around real taco feel in our mouth and belly! Turned out amazing!
I made these tortillas street taco style, which are a little smaller, thicker and has a bit more of a chew to them. They held up great to all the toppings (I really like to pile it up!) and didn't fall apart at all while we were eating them. I have tried a couple of different keto tortilla recipes, and they either fall apart which is a common issue with gluten free and starch free recipes, or they are mainly egg which in my opinion is just not as satisfying. Check out the thickness and texture below, not eggy at all!
I have a tortilla press at home and that's how I made these ones. But if you don't have one at home, you can just roll them out with a rolling pin in between some parchement paper. I have used these method as well and it works just fine.
Keto//Gluten Free Tortillas - 6 servings
What you will need:
Add all dry ingredients into a bowl and mix to combine.
Add in the apple cider vinegar and eggs and mix with a spatula or silicone whisk to combine.
Next add the boiling water and mix it into the dough. Make sure you have an evenly mixed dough at the end of this process. Let the dough rest for about 15 min. (This dough can rest for a couple of days in the fridge.)
Divide the dough into 6 rounds and roll it out in between two sheets of parchment paper - you can also dust the paper with coconut flour it is gets too sticky. If you have a Taco Press, cover both sides with parchment paper as well. Roll it to desired thickness
Once the tortillas are formed, heat up a skillet to medium high. You want the skillet to be very hot! Fry up the tortillas ( you can add just a tiny bit of oil ) - for about 5-6 second on each side until it is lightly golden and has some charred marks, for a total of around 30 seconds. Careful not to overcook them as they will harden up and lose the texture we are going for.
Enjoy them with your favorite toppings!
These tortillas have 2 grams of Net Carbs each! You can make them into burritos, use them for enchiladas, and even pop them into the oven (350 degrees for 13-15 minutes or until lightly golden, watching and flipping as needed) for tortilla like chips!