This recipe is a staple for many of my Mexican dishes like Bon Appe KETO Chicken Quesadillas, Fajitas, Soft Tacos, Nachos, and Breakfast Wraps. They are great served warm or cold and store in the refrigerator in a zip-close baggie for up to two weeks.
Bon Appe Keto Soft Tortillas
Whisk together Almond Flour, Coconut Flour, Xanthan Gum Baking Powder and Salt.
Pour above ingredients into food processor. Turn on the processor and add Apple Cider Vinegar. Then the egg. Then the water. Allowing the ingredients to mix before adding the next.
Stop the food processor when the dough forms a ball.
Remove dough ball and wrap in plastic wrap. Set it on the counter to rest for 10 minutes.
Divide the dough into eight 26g balls.
Cut two pieces of parchment paper to cover the top and bottom plates of the tortilla press.
Place a dough ball in the center of the tortilla press and smash down.
Heat fry pan over medium heat. To test the temperature, sprinkle a few drops of water onto the pan’s surface and the water should run, if it beads and evaporates quickly then your pan is too hot.
Place pressed dough into your frying pan and heat for 5 seconds, then immediately flip it over with a spatula and heat for an additional 30 seconds.
Remove tortilla and plate.
Repeat with the rest of the dough.