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Flourless Egg White Keto Tortillas | Keto Taco Shells | 0g Carbs

We're making flourless egg white 
keto tortillas… let's go! By now you may have noticed that my goal 
is to bring you a range of carb-like foods   that taste good, that are as low in carbs 
as possible and they use minimal but common   ingredients. So far in this flourless egg white 
range we have covered pasta, pizza crusts and   today we're doing tortillas, and we're gonna 
do minis, we're gonna do the large tortillas.   This is the mini and if you want to make taco 
shells you would just have them sitting on your   bench top like that and they would actually 
dry like that. When you heat it up they go   really soft and I feel like this is a very 
versatile beautiful tortilla. Now I am going   to give you tips and tricks during the recipe and 
if you're new to the channel, hi my name is Mel.   We like to show you clever keto recipes to 
help you achieve your goals and guess what?   It's free to subscribe so go ahead and click 
that button and let's get into the recipe now.   We're starting off again with 180 grams of finely 
grated cheese and my choice is parmesan.

To that   I added one teaspoon of baking powder and this 
is going to help us get a more fluffy tortilla.   Now our binding agents which is two teaspoons 
of xanthan gum, and one teaspoon of gelatin   powder. Give it a mix to combine all the 
ingredients and get rid of any lumps.   For the wet ingredients we are using two egg 
whites and a pinch of cream of tartar and this   time I'm using a hand mixer to fluff them up to 
stiff peaks. If you are using egg whites from a   carton you will need a quarter cup or 60 grams. 
Add the egg white mixture to your cheese mixture   a little at a time, mixing in between and form 
a bowl of dough. For mini tortillas you will get   five out of one dough ball and each one should 
weigh about 53 grams. Roll out each one between   two sheets of baking or parchment paper and 
here you see I'm using a small pot lid to tidy   the edges.

The dough is soft so just press the 
potlid down, no need to twist… then remove the   excess. You may wish to add a little extra dough 
if you plan on tidying the edges with a potlid,   just so you have room. Over a medium 
to low heat with no oil or anything   dump the tortilla into the pan and as it heats 
up you will see a bit of bubbling take place.   Then just flip it over until they 
have a bit of browning on both sides.   And this is how they turn out they are flexible 
and I'm liking that they're not super thin.   They feel quite fluffy to me like 
a regular tortilla made with flour.   So what happens if you don't add baking powder and 
you don't whip the egg whites? I made the dough   without baking powder and just two egg whites then 
to make large tortillas separate out the dough   into three each weighing about 84 grams follow 
the same process of rolling out the dough between   two sheets of paper and then you can see I 
used a large potlid to tidy off the edges.   And here I'm just showing you the difference 
between the two pot lid sizes.

You want to be   very gentle when removing the paper so you don't 
rip the tortilla and if you're an awkward person   dump the tortilla with the paper into the pan then 
gently separate removing the paper, then smooth   out any creases. It will still bubble up slightly 
and then turn it over to cook on both sides.   If you get an uneven browning on one side just 
position the tortilla halfway out of the pan so   the unbrowned side can catch up to the rest of the 
tortilla. I would say if you take the time to whip   egg whites for me you will get a fluffier tortilla 
that tastes more closer to a regular tortilla made   with flour. Chris was saying that I'm just being 
very picky, the thinner ones are just as lovely,   they're just thinner is the only difference. 
I plead the fifth. Let's talk about storage   and some other testing I did.

To freeze them 
I wrapped them in paper and then in cling wrap   and this is how they looked after removing 
from the freezer. I was a little surprised   that they were still flexible but I did test 
them in the microwave by cooking on high for   10 seconds at a time turning them over 
in between and they came out beautiful. Have you worked out my secret yet? You 
can make one dough for your keto pasta,   your tortillas and a pizza crust. And for 
me that's going to be so convenient for you.   You're going to save the headache of trying to get 
your ingredients for that recipe and that recipe   and it's a time saver when you make 
it because you're making one recipe   for several things. I hope you enjoyed this 
little tutorial and I hope you get to make   flourless egg white keto tortillas. Thank you 
so much for watching, stay safe and be well..

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