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Tortilla and Hard Taco Shells (keto, grain free, sugar free) Recipe

Servings: 6 extra large or 8 regular tortillas, or 12 hard shells


INGREDIENTS

  • Dry Ingredients
  • 115 g (1 1/4 cups)  almond flour 
  • 30 g (3 tbsp)     coconut flour   
  • 80 g (3/4 cup)  golden flaxseed meal 
  • 12 g (2 tbsp)   whole psyllium husks 
  • 6 g (1 tsp)   salt  
  • 10 g (1 tbsp)   glucomannan  
  • Wet ingredients
  • 240 g (1 cup) warm water
  • 41 g (3 tbsp) coconut oil - melted

DIRECTIONS

  • 1.   Preheat the oven to 200 C or 400 F

  • 2.   Place all the dry ingredients into a large mixing bowl

  • 3.   Whisk together until all ingredients are well combined

  • 4.   Pour the water into the bowl and stir with the dry mixture until well combined

  • 5.   Add the melted coconut oil and mix to combine

  • 6.   Knead the dough and form into a ball. Let rest 30 to 60 minutes before using

  • 7.   Divide the dough into 6 or 8 balls. Place on a silicone mat or parchment lined work surface, flatten dough ball and cover with a layer of parchment paper. Use a rolling pin to roll dough to a thin layer

  • 8.   Use a pot lid or plate to press out the shape (see FYI for sizes) and remove ragged perimeter

  • Tortillas: Oven method for all sizes
  • 9.   Place/leave tortillas on silicone mat or parchment paper and slide onto a baking sheet. Place in middle position of oven and bake for 8 – 10 minutes until golden

  • 10.   Remove from oven but leave on silicone mat/parchment paper until cooled to room temperature

  • 11.   Place cooled tortilla on plate and repeat until you have all the tortillas baked

  • Tortillas: Skillet method
  • 12.   Place a dry skillet over medium heat and, when hot, place 1 tbsp of unsalted butter to coat the skillet

  • 13.   When butter is beginning to sizzle, place the tortilla in the skillet and fry for 1 to 2 minutes on the first side until the bottom appears done and has light brown patches

  • 14.   Use a wide spatula and flip the tortilla. Fry for 1 to 2 minutes until done

  • 15.   Remove from skillet and place on a plate to cool. Repeat until you have made all your tortillas

  • Hard Taco Shells
  • 16.   Preheat the oven to 200 C or 400 F

  • 17.   Follow directions in steps 1 to 8 but use a small lid, with a 15 cm or 6 in diameter for cut outs

  • 18.   Cut out pieces of parchment paper, just a bit bigger than your hard taco shells. Place the parchment onto the rungs of the oven rack to cover 3 rungs. Press to crease into position (this will make it easier to place the dough on top)

  • 19.   Place the taco shell cut out so that the center is over the three rungs lined with parchment and the sides hang down on either side. Repeat to hang the rest of the taco shells, about 4 – 6 per time

  • 20.   Place rack just one or two rungs above center and bake for about 10 – 12 minutes

  • 21.   Before removing rack from oven, set up 4 tall glasses as a stand for the oven rack. Remove the rack from the oven and place onto the glasses so that the bottoms of the shells are not touching the surface of your counter

  • 22.   Leave in this position until completely cooled and shells have hardened

  • 23.   If still a bit soft place crumpled aluminum tube or small containers to keep the opening from collapsing in and narrowing.

  • Hard Taco Cups
  • 24.   Repeat steps 1 to 8

  • 25.   Preheat the oven to 200 C or 400 F

  • 26.   Use a small lid or large cookie ring to make cut outs

  • 27.   Using a silicone muffin pan or parchment lined metal muffin pan, place the tortilla cut outs over the bottoms of the muffin pan cups and press into shape

  • 28.   Place in the oven in middle rack position and bake for 10 to 12 minutes

  • 29.   Remove and place pan onto the counter and let cups cool completely before removing

MACRONUTRIENTS CHART

Macros

FYI

Using glucomannan gives the tortillas much more flexibility, makes them easier to work with and adds healthy natural fiber. It is really important to whisk the dry ingredients extremely well so that all the ingredients, especially the glucomannan, are well distributed before you add the liquid ingredients. If you want, it is always a good idea to pass the dry ingredients though a fine mesh sieve to get any clumps out and to combine the ingredients. After adding the liquids and kneading the dough a bit leaving the dough to rest for at least half an hour. This resting time will help make the dough much more flexible and easier to work with. You will then be able to roll the dough out until it is very thin without the tortillas tearing apart.

Recipe tags: banting, banting diet taco shell, banting diet tortilla, diabetic, diabetic taco shell, diabetic tortilla, gluten free, gluten free taco shell, gluten free tortilla, grain free, grain free taco shell, grain free tortilla, high fat, keto, keto flatbread, keto stand and stuff, keto taco shell, keto tortilla, ketogenic, ketogenic flatbread, ketogenic stand and stuff, ketogenic taco shell, ketogenic tortilla, LCHF, LCHF taco shell, LCHF tortilla, low carb, low glycemic, paleo, sugar free
2 Comments
María Hernandez

February 23, 2021 @ 6:53 pm

I would like to make this recipe.., but I do know where to get one ingredient … glucomannan… o can I sub this ingredient ?

Angela Wilkes

February 24, 2021 @ 9:05 am

Hi Maria!
I buy mine through a health food store, or on Amazon. Click on the word glucomannan in the written recipe to see the kind that I use. If it is not available where you live, you could also use xanthan gum, although I prefer glucomannan because it is plant-based. I hope that helps. Thank you for taking the time to ask your question. Cheers!

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  • By Angela Wilkes
  • Cuisine: Mexican
  • Category: Breads
  • Created: August 29, 2017

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