Quick KETO Friendly Tortillas (& Huevos Rancheros) ~ Low Carb & Gluten Free

These tortillas have a good flavor & texture.

Note: This dough is easily prepared in a food processor, but if you do not have a food processor, you can use a stand or hand mixer instead.

Ingredients:
1 cup almond flour
1/4 cup coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/2 teaspoon pink Himalayan or sea salt
1 egg
3 teaspoons water
2 teaspoons apple cider vinegar

Method:
Place the dry ingredients in a food processor. Pulse until thoroughly blended.
Whisk together the egg and water, so that the egg is lightly beaten. Set aside.
Turn on the food processor and add the vinegar through the opening on top.
Once the vinegar has mixed into the dry ingredients, you can add the egg mixture.
Stop processing as soon as a ball of dough forms. Cover the dough in a large piece of
plastic wrap. Use your hands to knead the plastic wrapped dough for 2 or 3 minutes.
(Squishing like you would a stress ball.) Set aside and allow to rest, at room temperature, 
for 10 minutes. (or in the refrigerator for up to 3 days)
Divide the dough into 8 equal sized portions. Roll each portion into a ball. Place each 
dough ball in between 2 sheets of waxed paper. Use a rolling pin and roll to a 5 inch diameter. 
Heat a skillet over medium-high heat. (The skillet is ready, when water sprinkled on the surface "dances".)  Place a tortilla on the heated skillet for about 5 seconds. Immediately turn over and cook until the tortilla is golden brown. Turn again and cook so that both 
sides are golden. (about 40 seconds per tortilla.) Be careful not to burn, or overcook, because this causes the tortillas to become less pliable. 
Wrap in a towel to keep warm until you have finished cooking all of the tortillas, If desired, serve with butter. Makes 8 tortillas. 

Notes: These tortillas are best, when served immediately, but can be reheated by returning to a hot skillet and warming briefly on each side.
Left over tortillas can be quartered and fried in avocado oil to make "chips" for dipping.
Whole tortillas can also be fried and used to make Huevos Rancheros. Just top with a fried egg, Ranchero Enchilada Sauce and grated cheese. If desired, garnish with avocado slices and sour cream. You can "click" on the link below for a Super Easy Ranchero Enchilada Sauce recipe:
https://carriekitchencreations.blogspot.com/2018/07/easy-enchilada-sauce-keto-friendly.html

Nutritional info per tortilla:
approximately 112 calories ~ 8.3 grams fat ~ 3.98 grams net carbs
~ 4.56 grams protein