Keto tortillas

Ingredients for 4 servings:

• 20 g bamboo fibers
• 300 ml water, lukewarm, up to 350 ml
• 20 g protein powder (rice protein or pea protein)
• 20 g citrus fiber or oat fiber, potato fiber…
• 20 g psyllium husk flour
• 5 g coconut flour
• 2 g salt

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low carb and vegan, high in fiber

Pour 300–350 ml of lukewarm water over the bamboo fibers. Stir the fibers to break up any lumps. Add all other ingredients and mix and knead thoroughly. The dough should be smooth and feel a bit moist at first; if necessary, start with less water. Let the dough rest for about 10 minutes. If it’s too dry, add a little more water after the resting time. Divide the dough into small portions and press them into thin flatbreads using a tortilla press. Alternatively, roll them out thinly. Then, on a floured surface, preferably using one of the flours used, fry the tortillas on both sides in a hot, nonstick pan without any fat. I find level 1.5 out of 3 is sufficient. It’s best to fry with the lid on, as this will speed things up a bit. For 4 tortillas, 1 tortilla has 52 kcal. The dough yields approximately 4 large (25 cm diameter tortilla press) or 8 smaller (15 cm diameter press) flatbreads. If you make them even smaller, they can be used as burger buns. Potato fiber and pea protein make them a bit heartier and darker.