LIBBY'S KETO TORTILLAS: 3-INGREDIENTS (EGG FREE) //Ditch The Tortillas

 

LIBBY'S KETO TORTILLAS: 3-INGREDIENTS (EGG FREE)

  • 2 cups pre-shredded/grated mozzarella low-moisture
  • 1 cup almond meal/flour
  • 1 teaspoon xanthan gum

  • INSTRUCTIONS

    • Mix all your ingredients together in a microwave-safe bowl so that the cheese is coated with the almond flour and xanthan gum.
    • Place your bowl of cheese in the microwave for 1 minute. Knead the cheese with a spoon to mix the ingredients until it forms a ball of dough. Then microwave your dough for 30 more seconds. Knead the dough with the back of a spoon again..
    • Place the mozzarella dough between two long sheets of parchment paper. Roll the dough out until it about ⅛ cm thick. Remove the top layer of parchment paper and cut out your tortillas with a knife. Use a small bowl as a guide for cutting out the tortillas. You should be able to cut out about 6 - 15cm tortillas.
    • Collect the scraps, place them back into your bowl and microwave them again for another 15-30 seconds to soften the dough. Roll the scraps back out between the parchment paper and cut out 2 more tortillas.
    • Store the tortillas in an air tight container or bag in the refrigerator for up to a week. To cook the tortillas place them in the middle of a hot pan without oil. Let the tortilla crisp for 5-15 seconds on each side. Tortillas are best used warm.

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