Best Keto & Paleo Tortillas, Taco Shells & Nachos

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4 from 79 votes

Best Keto & Paleo Tortillas, Taco Shells & Nachos

50 minutes
Calories 190kcal

Ingredients

  • 1 cup almond flour (100 g / 3.5 oz)
  • 3/4 cup flax seed meal (100 g / 3.5 oz)
  • 1/4 cup coconut flour (100 g / 3.5 oz)
  • 2 tablespoons psyllium husks (100 g / 3.5 oz)
  • 2 tablespoons chia seeds (100 g / 3.5 oz)
  • 1 teaspoon salt (100 g / 3.5 oz)
  • 1 cup water (100 g / 3.5 oz)
  • 2 tablespoons lard (100 g / 3.5 oz)
  • 1 teaspoon paprika (100 g / 3.5 oz)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon lemon zest
  • 1/4 cup pesto (100 g / 3.5 oz)

Instructions

  • 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.
  • Add any of your favourite seasonings.
  • 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 mix until well combined using your hands.
  • If needed, add a few more tablespoons of water.
  • Be careful not to use too much, or 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.
  • Remove from the fridge and cut the dough into 6 equal pieces.
  • 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.
  • Use a 20 cm / 8 inch lid or bowl to cut out the tortillas.
  • Repeat with the remaining dough and the cut-offs until you get 10 tortillas.
  • If you have any dough left, use it for making nachos.
  • To make Tortillas: Preheat a heavy-bottom pan greased with just 1 teaspoon of ghee or lard.
  • Place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1-2 minutes until lightly browned.
  • Turn on the other side and cook for 30-60 more seconds.
  • 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.
  • To make Tortilla Bowls: Preheat the oven to 200 °C/ 400 °F.
  • Place the raw tortillas 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 later fit the filling.
  • Cook until the oven reaches 200 °C/ 400 °F and then cook for further 5-8 minutes or until crispy.
  • First time I made them, they were quite narrow (see below) so I now use one more grid to fit more filling in without breaking the shell.
  • Once you have your taco shells done, you can use them in this recipe: Best Keto & Paleo Tacos 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.
  • When done, leave them to cool down.
  • To prevent the tortillas from getting too dry, place in an airtight container.
  • Store at room temperature for 2-3 days, in the fridge for up to a week, or you freezer for up to 3 months.?

Nutrition

Calories: 190kcal

Originally posted 2019-02-20 17:05:33.

Article Categories:
Dinner

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