How to make quick and easy Low Carb Tortilla Recipes

Have you ever made Low Carb Tortilla Recipes anyway? To make Low Carb Tortilla is easy and quick. you just need about fifteen minutes to cook this. Apparently, this recipes is the most favorite of my husband, he really love it and want it almost everyday. 

This is basically my personal go-to tortilla menu for all those weeks I’m tired of tossed salads and also scrambled eggs.Being a low carber, you’re ready to most likely shouted, “Where is your bread?” at the very least once. I understand everything about it, it’s a challenging wanting to get over. I’ve already been with no wheat bread for more than a couple of years right now however it required a couple of months in order to get over it. This low carb tortilla recipe is useful and easy in making. I most often choose them just as a soft tacos,burritos, or even enchiladas. The egg and coconut flour couldn’t come with a major taste, as an alternative the seasonings happened to be placed in the center stage.

Low-Carb-tortilla-recipes

Having said that, make use of seasonings which harmonize with your dish or palette (such as basil, garlic). The Texture and energy was what I was interested in as well as I’m satisfied with just how all turned-out. I made mine a slight wider compared to I would personally have favored. However that is because my personal experience. And  This recipes can serve for about 4 people. I had many experiment when creating this perfect Low Carb tortilla recipes.

Ingredients of Low Carb Tortilla Recipes:

  • a half teaspoon salt
  • a half cup water
  • a half teaspoon cummin
  • third quarter cup egg whites
  • a quarter cup coconut flour
  • a half teaspoon chili powder

easy-low-carb-tortilla-recipe

How to cook Low Carb Tortilla Recipes

  1. First of all, you need to mix all ingredients by using food processor or even blender. Let blend rest for about 8 to 9 minutes to allow coconut flour to absorb some of liquid.
  2. Now you should preheat a lightly oiled 10-inch nonstick skillet over low-medium heat.
  3. After that moderately heated, spill a quarter cup or so of the batter into the center while tilting to spread the batter to about 7-8 inches in diameter. Then, turn over tortilla once the top is no longer shinny and sticky. You can take over for second one.
  4. At this point in time the skillet is most probably fully heated. Therefore, you need to reapply oil and pickup the skillet and pour batter the use of similar tilt technique and put back onto burner. Replicate about fourth one.
  5. Last but not least, Put each on parchment paper and slightly wipe off any access oil. You should never stack because they could stick to each other.
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