If you are on the keto diet, quesadillas are still possible with this flourless keto tortilla recipe.
The trick here is to roll them evenly. Don't skimp on the parchment paper! I always make sure I have a full roll on hand when I make these. The parchment is necessary for rolling the tortillas, keeping the tortillas from sticking together when stacked, and it really helps to transfer them in their raw form to the skillet for cooking (they are pretty fragile at this stage.) So... if you plan to make this recipe, put parchment paper on your grocery list.
To save time on busy days, I make a double batch of these keto tortillas and store them in a ziplock bag in the fridge. They will keep for a few weeks. When using after storing, just make sure to cook the tortillas on a very hot skillet to prevent them from taking on too much moisture and breaking apart.
I sometimes use these flourless tortillas in place of the bread normally used for a panini as well. They work great because they are flat and not at all eggy.
Try them with a keto cuban sandwich. The possibilities are endless!
and Macros Per Tortilla:
8 (6-Inch) Tortillas
Total Time: 50 Minutes
(Prep: 40 Minutes / Cook: 10 Minutes)
- 1 cup almond flour
- 2 T coconut flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 2 tsp apple cider vinegar
- 1 egg
- water, about 2 to 3 teaspoons
- Add the dry ingredients to a food processor and pulse until well combined. Drizzle in the apple cider vinegar while still pulsing. Do the same with the egg and then the water until a ball begins to form.
- Remove the dough from the food processor, then kneed it lightly with your hands. Form the dough into a ball and wrap in plastic so that there are no air bubbles. Lightly massage the dough through the plastic wrap, then set it aside at room temperature for a minimum of 10 minutes. If you are making the dough ahead, it can be refrigerated for a day or two, just allow it to come to room temperature again before you begin to work with it.
- Separate the dough into eight evenly-sized pieces. One at a time, roll the pieces with a rolling pin in between two sheets of parchment paper until they are very thin, about 1/16 of an inch. Try to get them as round as possible, but if they aren't, don't worry. They'll just look wonderfully homemade!
- Heat an electric (or large nonstick) skillet to 350F (or over medium heat). The skillet cannot be too hot; test it by flicking a drop of water onto it. It should shimmy around a bit and not evaporate right away.
- Carefully place a few tortillas in the skillet so that they are not overlapping. Cook for 10 seconds (no more!), then flip them over. Allow to cook another 30 seconds, then remove them to a plate. Don't overcook them or they will become stiff and you won't be able to work with them very well!
- The tortillas can be stored in a large ziplock bag and refrigerated until you are ready to use them. They will keep for a few weeks.