Nut-Free Keto Tortillas

Step 1Prepare all the ingredients you're going to use.

Step 2Place al of the dry ingredients into a mixing bowl and then add the 1 cup of water.

Step 3Mix by hand until a dough forms, add 1 tablespoon of additional water at a time until you have a soft, but not sticky, dough.

Step 4Form a thick log and wrap in cling wrap before chilling in the fridge for an hour.

Step 5Remove from the fridge and cut into six even slices. (I made 6 thicker tortillas but you can get up to 8 tortillas if you roll them out thinner and use any off-cuts to form more dough. Nutrition facts calcutlated with 8.)

Step 6Roll each slice very thinly between two sheets of baking paper and then use a 20 cm (8 inch) saucepan lid or plate to cut out a circle.

Step 7Repeat for all six and leave layered with baking paper until you’re ready to cook.

Step 8Heat your frying pan over medium heat and lightly grease before placing the tortilla in and cooking for 1-2 minutes before flipping and cooking for a further 1 minute. You don’t want the tortillas to cook too much or to become crispy, or they will lose their flexibility. Continue until all 6 are cooked.

Step 9Serve as tortillas or nachos or make nachos cups out of them. Store, in an airtight container, in the pantry for up to 10 days. You can also freeze them, divided by a piece of parchment paper, for up to 4 months.