top of page

90 Second Keto Tortilla



  • Whisk egg in a small container or 2 cup Pyrex measuring cup.

  • Add the remaining ingredients and whisk into a batter, scraping the sides down with a spatula if necessary.

  • Pour batter into the center of a 12″ (30cm) silicon plate . Microwave for 60-90 seconds.

  • Lay the tortilla, moist side up, on a cooling rack.

Prep time 2. minutes

Calories 195 kcal

Total Carbs 6 grams

Net carbs 1.1 grams

Fat 14 grams

Protein 11.5 grams

Keto Tortilla Dough (need press)


  • 2 cups almond flour

  • 6 tablespoon psyllium husks Not psyllium husk powder

  • 1 teaspoon salt

  • 1 tablespoon EVOO

  • 1 cup warm water not boiling




¼ cup coconut flour

2 TBS Psyllium husk

¾ Golden Flax (grounded)

2 TBS chia seeds (grounded)

1 Cup warm water

  1. In a large mixing bowl, add the dry ingredients. Mix well.

  2. Slowly add the wet ingredients and mix well, until completely combined. Let sit for a minute.

  3. Gently knead the dough several times, and form a ball of dough. Place the dough on a lightly floured kitchen surface.

  4. Cut the dough into 4 large or 8 small pieces.

  5. Press or use a rolling pin to create disks. ¼" thick

  6. Heat a non-stick pan on medium and lightly grease. Place the tortilla on top and cook for 2-3 minutes, flip and cook for a further two minutes.

  7. Cover the stack of tort so they don't dry

Calories: 195kcal |

Carbohydrates: 11g |

Protein: 6g | Fat: 15g |

Sodium: 291mg |

Fiber: 9g |

Calcium: 81mg |



bottom of page