Keto Coconut Flour Tortillas/ from primaledgehealth.com
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 139.4
- Total Fat: 7.5 g
- Cholesterol: 186.0 mg
- Sodium: 101.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 5.2 g
- Protein: 8.3 g
View full nutritional breakdown of Keto Coconut Flour Tortillas/ from primaledgehealth.com calories by ingredient
Introduction
Eat warm with melted butter and herb salt sprinkled on topMake a quesadilla with melted cheese, guacamole and a spicy salsa
Use like naan bread with a meat and vegetable curry
Spread cream cheese on one side of the tortilla, add a layer of roast beef slices, top with avocado (mashed or sliced), and arrange a final layer of fresh arugula or sprouts Eat warm with melted butter and herb salt sprinkled on top
Make a quesadilla with melted cheese, guacamole and a spicy salsa
Use like naan bread with a meat and vegetable curry
Spread cream cheese on one side of the tortilla, add a layer of roast beef slices, top with avocado (mashed or sliced), and arrange a final layer of fresh arugula or sprouts
Number of Servings: 2
Ingredients
-
.33 cup Milk, SO Delicious® Coconut Milk, unsweetened, 1 cup serving
.33 cup (8 fl oz) Water, tap
.5 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) (by MARGOTJI)
2 large Egg, fresh, whole, raw
Tips
Keto Coconut Flour Tortillas
by Jessica | posted in: Recipes |
These tortillas are thin crepe-like circles that work just like a traditional flour based tortilla. Use these coconut flour tortillas as a low-carb, paleo, and ketogenic friendly alternative to the wheat or corn tortilla. They are soft and flexible making them a great tool to stuff with goodies. The edges get crunchy, giving a juxtaposition in texture to the soft center.
Directions
Instructions
Whisk eggs in a medium mixing bowl. Add coconut milk and water, whisk again well to combine.
Mix in flour and salt to the bowl of wet ingredients. Stir thoroughly.
Add additional herbs and spices, if desired.
Let the batter sit for one minute to congeal. It should be a thin liquid when you begin to cook it.
Warm skillet, add enough butter or coconut oil to lightly cover the pan. Pour 1/4 cup of the batter in the center of the pan.
Cook over medium-low, covered with a lid on. Wait until the edges are golden brown, about 2 minutes. Flip over, keep covered, and cook again for two minutes.
Serve warm or store in the freezer with parchment paper between each piece for long-term storage.
Notes
Adapted from Wholesome Yum - 3 Ingredient Coconut Tortillas
Serving Size: 6 small tortilla or 2 large
Number of Servings: 2
Recipe submitted by SparkPeople user CRICK12345.
Whisk eggs in a medium mixing bowl. Add coconut milk and water, whisk again well to combine.
Mix in flour and salt to the bowl of wet ingredients. Stir thoroughly.
Add additional herbs and spices, if desired.
Let the batter sit for one minute to congeal. It should be a thin liquid when you begin to cook it.
Warm skillet, add enough butter or coconut oil to lightly cover the pan. Pour 1/4 cup of the batter in the center of the pan.
Cook over medium-low, covered with a lid on. Wait until the edges are golden brown, about 2 minutes. Flip over, keep covered, and cook again for two minutes.
Serve warm or store in the freezer with parchment paper between each piece for long-term storage.
Notes
Adapted from Wholesome Yum - 3 Ingredient Coconut Tortillas
Serving Size: 6 small tortilla or 2 large
Number of Servings: 2
Recipe submitted by SparkPeople user CRICK12345.