Quick And Easy Keto Tortilla Bowls
Keto Tortilla Bowls
This recipe is designed to teach everyone how to make keto tortilla bowls
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Servings: 4 bowls
Calories: 48kcal
Ingredients
- 84 grams coconut flour
- 10 grams baking powder (2 tsp)
- 3 grams xanthan gum or psyllium husk POWDER (3/4 tsp) DO NOT LEAVE OUT this is the binding agent
- dry seasoning to taste, optional
- 3/4 cup room temperature plain yogurt or sour cream
Instructions
- Preheat oven to 375 degrees. Lightly spray 4 tortilla bowl molds (if do not have molds see video how to make foil taco bowl molds) Place molds on a large baking sheet and set aside
- In a large mixing bowl sift all the dry ingredients together until there are no lumps. Stir in the plain yogurt until fully combined and all the dry ingredients are moist. The mixture will be slightly crumbly
- Scrape down the sides of the bowl and push the dough to the center of the bowl. Form the dough into a smooth ball and massage in hands for 1 minute or until a smooth dough forms. If the dough feels like it is not coming together add small amounts of warm water until the dough forms a smooth ball
- Divide the dough into 4 equal portions. Line a clean worksurface with parchment paper and press or roll each portion into circles about 7 to 8 inches in diameter
- Keep the tortillas on the parchment paper and lightly coat both sides of the dough with olive oil. Use the parchment paper and transfer the tortillas to the tortilla molds. Gently press in the center of the dough and form the dough into the tortilla molds (leave parchment paper attached for easy transport and removal)
- Place molds onto baking sheet and bake at 375 degrees for 15 to 20 minutes or until golden and firm
- Remove from the oven. Allow to cool in the molds on the baking sheet for 10 to 15 minutes to firm up. Grasp the overhanging parchment paper and remove the tortilla from the molds. Transfer to a wire rack and cool completely before using
- For a crisper bowl, once the bowls have cooled completely, brush the inside and outside with oil and air fry at 375 degrees for 3 to 5 minutes or bake in the oven at 400 degrees for 5 to 7 minutes. Once ready to use, fill the bowl with desired filling. Store leftovers in an airtight container at room temperature up to 3 days or freeze up to 3 months
Nutrition
Serving: 1bowl | Calories: 48kcal | Carbohydrates: 5g | Protein: 3.1g | Fat: 1g
Would love to try, do you know if vegan sour cream could be used instead of regular sour cream or plain yogurt?
Yes, you can use vegan sour cream or dairy free yogurt substitute