Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
10 mins
Total Time:
25 mins
Servings:
8
Yield:
8 tortillas
Ingredients
Directions
Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.
Nutrition Facts (per serving)
| 118 | Calories |
| 9g | Fat |
| 7g | Carbs |
| 4g | Protein |
