PJGF Concepts



These super pliable keto tortillas are gluten-free, grain-free and corn-free.  You’ll be able to make your favourite Mexican recipes with this low carb tortillas recipe.



  • Mix the dry ingredients in a large bowl.

    Add the egg whites and mix well.

  • Pour the boiling water a little at a time over the dough and mix with a silicone spatula.

    The psyllium will absorb the water as you mix.

    Once completely mixed, let the dough sit for 5 minutes.

  • Separate the dough into 8 balls.
  • Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.

    Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight.  You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.

    This will create thin tortillas, but they will thicken a bit once cooked.

  • Repeat this step with the 7 other dough balls until you have 7 more tortillas.
  • Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time.  Cook on each side for 20-40 seconds on medium heat, until the crust becomes golden brown.
  • Once cooked, transfer to a plate to let them cool.

    You can then use them as you wish.

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