Best Keto & Paleo Tortillas, Taco Shells & Nachos

When I first made my keto tortillas I found the dough hard to roll as it kept tearing apart. I don't give up and I kept adjusting the recipe. Using whole psyllium husks and ground chia seeds and leaving the dough to rest for at least half an hour helped making it very flexible. You can roll the dough out until paper thin without it tearing apart.

This dough is versatile: you can make tortillas, tortilla bowls, taco shells and nachos - all from the same dough! The only difference is the cooking style - some are made in the oven, some on a pan. You can cook them until lightly browned but still flexible (tortillas) or until crispy (nachos).

Dry ingredients:

• 1 cup almond flour (100 g / 3.5 oz)
• 3/4 packed cup flaxmeal (ground flaxseed) (110 g / 4 oz)
• 1/4 cup coconut flour (30 g / 1.1 oz)
• 2 tbsp whole psyllium husks (8 g / 0.3 oz)
• 2 tbsp ground chia seeds (15 g / 0.5 oz)
• 1 tsp salt (I like pink Himalayan)

Wet ingredients:

• 1 cup water, lukewarm (240 ml / 8 fl oz) + 2-4 tbsp if the dough is too dry
• 2 tbsp lard or extra virgin coconut oil or ghee (you can make your own) (30 g / 1.1 oz) - for greasing the pan

Optional seasonings:

1. 1 tsp paprika + 1/4 tsp chili powder (+ 0.1 g net carbs per serving) OR
2. 1/2 tsp onion powder + 1/2 tsp garlic powder (+ 0.2 g net carbs per serving, my favourite!!!) OR
3. ......
4. .........

full recipese : ketodietapp.com

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