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prep time
15 min
cook time
16 min
ready time
31 min
Keto Cheesy Garlic Tortillas
These Keto tortillas are loaded with flavor and provide the perfect low carb wrap for your favorite hot or cold fillings. Easy to prepare and quick to cook, these tortilla wraps are a great option for the whole family. Perfect for lunch or dinner!
Keto Tortilla Ingredients
These easy Keto tortillas are prepared with a base of ground almonds, garlic powder, shredded mozzarella, shredded cheddar, a little xanthan gum and bound with egg. The ingredients come together quickly in a food processor to create an easy to work with dough. Once you have your dough it is simply rolled and cut to size before quickly cooking through on the stove.
Serving Suggestions
Keto tortillas can be a versatile addition to your weekly meal rotation. These Keto cheesy garlic tortillas make an excellent lunch option loaded with salad and deli meats. Alternatively, these make a perfect dinner choice loaded with your favourite Keto burrito fillings or a brunch packed with bacon, mushrooms and tomato.
Net Carbs
4.2 g
Fiber
5.5 g
Total Carbs
9.9 g
Protein
12.4 g
Fats
23.2 g
284 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, Raw
1-½ cup, ground
Raw Egg
1 large
Xantham Gum Gluten Free by Hodgson Mill
1 teaspoon
Garlic Powder
1 teaspoon
Mozzarella Cheese
¼ cup, grated
Cheddar Cheese
¼ cup, grated
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 4
31 min
Step 1
Add the ground almonds, mozzarella, cheddar, garlic powder, salt, pepper and xanthan gum to a food processor. Pulse to combine. The ingredients should be well mixed and the cheese broken down to a chunky crumb.Step 2
Crack the egg into the food processor. Blend again until well combined. An easy to handle dough should form in the food processor. If your dough is too wet or very sticky you may need to add a little more ground almond.Step 3
Scoop the dough from the food processor. Roll into a large ball with your hands. Place the dough between two sheets of baking parchment. Roll the dough to about 1/5 inch thickness. Take a small side plate or saucepan lid and use it as a marker to score a circle from the dough.Step 4
Lightly oil a non stick skillet and set over a medium/high heat. Peel the first tortilla from the baking paper and place in the skillet. Cook for two minutes each side or until the tortilla starts to puff and brown in places. Whilst the first tortilla cooks you can re roll your dough to cut the next tortilla. Keep the cooked tortilla warm whilst you repeat the process with the remaining dough. You should get four tortillas from the mixture. Note - you do not want by overcook the tortillas or they will not be pliable enough to fold.
Comments
SplendidKetone300472 3 years ago
I dont have xanthen gum. What can b used?
VictoriaLee 4 years ago
I took Linda’s advice and used Almond Flour (1 1/2cups) they turned out great! Best keto tortilla recipe I’ve tried.
Linda 4 years ago
I think you meant to use almond flour and not ground almonds. I used groud almonds, like the recipe stated, and they came out like cement disks, LOL!