Keto Almond Flour Tortillas/Flatbread

Ingredients

• 1 1/4 cup Almond flour
• 2 tbsp Psyllium husk powder
• 1 tbsp Unflavored gelatin powder
• 1/4 tsp Sea salt
• 2 large Eggs
• 2 tbsp Warm water
• Oil for frying
• Bacon fat (see note)

Directions

1. Combine the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor. Process until uniform.
2. Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. If it’s too dry, add more water a tablespoon at a time until the dough forms. It should be dense, moist, and dough-y, not wet or dry. Scrape any ingredients stuck to the sides with a spatula if needed.
3. Cut the dough ball into 6 sections. (The easiest way is to flatten into a disc and cut like a pie.)
4. Roll each section into a ball, about the size of a golf ball, then roll into a 1/8-inch-thick (.3 cm) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)
5. Heat a very lightly oiled pan over medium heat. (Do not add too much oil or the tortillas will get crisp.) Add a tortilla and cook for 30-60 seconds per side, until golden. Flip and repeat on the other side. Repeat with remaining tortillas.

Note

• Dough may not be the right texture.  I’ve found that adding a few spoons of bacon fat and kneading it into the mix helps.
• After the dough is divided, you can store the uncooked dough balls for a few days in an airtight container.