2-Ingredient, Low-Carb and Gluten-Free Flaxseed Tortillas

I used to live in Mexico for about a year. That experience affected my life significantly, my cooking and eating preferences most. Mexican cuisine is probably my favorite. Therefore you understand how important it is for me to create keto-friendly tortillas. I have tried many recipes I’ve found, and honestly, none of them impressed me. But this one is a winner. Ladies and gentlemen, prepare your taco fillings and tostada toppings – 2-ingredient flaxseed tortillas are here!

The recipe cannot be simpler – you need water and flaxseed flour. Of all nuts and seeds, flaxseed is the lowest in net carbs. It contains only 0.4g net carbs per 1 ounce serving (28 g). You can buy flaxseed in the supermarket, or make your own. If you choose the latter, you might need a coffee grinder since it is almost impossible to grind flaxseeds without it. I wholeheartedly recommend Bosch MKM 6003. It does the job, and it is pretty cheap.

An alternative to flaxseed flour can be flaxseed protein. It works the same way, but the nutrition information is slightly different – you get flaxseed tortillas that contain more proteins, less fat, and carbs.

Since I love tacos and tostadas, I usually make small-size tortillas, so nutritive values below are for those. If you go for bigger ones, merely double the numbers.

Enjoy!

1.	Heat the water to a boil. Add salt and if you are using some other dry spices (garlic powder, onion powder, pepper...)
2.	Turn off the burner, remove the pan, and add flaxseed flour.
3.	Mix until you have a compact dough. If it is too dry and won't hold together, add a bit of water to keep the dough.
4.	Let the tortilla dough cool down for 5-10 minutes so you can cut and shape it. For this part you will need a rolling pin, two parchment papers and a plate (if you want round shape tortillas)
5.	Cut the dough into 4 pieces if you want big, burrito like tortillas. If you are going for tostadas or tacos, cut into 6 or 8 pieces. I usually make 8 and I end up with 10 tortillas, after cutting the extra dough.
6.	Make small dough balls. Take one ball, flatten it between two parchment papers until it is as thick as a regular tortilla. If you like, use a plate to make a circle out of the flattened dough so it is more tortilla-like.
7.	Repeat the process with all the balls of dough.
8.	Place the tortillas in a dry (no oil) stainless steel pan over medium heat and cook them for about 30 seconds on each side.
9.	If you are not using all the tortillas right away, you can store them in a dry bag zip lock bag. Don't forget to let them cool down completely before storing them.

2-Ingredient, Low-Carb and Gluten-Free Flaxseed Tortillas

Keto and Low-Carb Recipes

Prep

Cook

Cool

Ready In

Rating

Ingredients

Nutrition Information

Ladies and gentlemen, prepare your taco fillings and tostada toppings. I present to you low-carb, gluten-free, 2-ingredient flaxseed tortillas.

Instructions

Leave a Reply Cancel Reply

Enjoy this blog? Please spread the word :)

	100 g or 1 cup flaxseed flour
	150 ml or 1/2 cup water
	1/4 tsp salt