Easy, 5 Ingredient, Low Carb, Avocado Tortillas

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I am constantly overwhelmed by the love and support of you guys, my readers.  Especially since I have chosen to go Keto and drastically change the blog, I feel so much closer to all of you.  This has meant a lot more Facebook message conversations, DM’s on Instagram and conversations via the comments on my site and on my social media accounts.  These moments continue to inspire me to live my truth and share my story, as well as giving me inspiration for recipes.

In one of these conversations, a reader exclaimed her frustration of not being able to enjoy a taco.  Being that I and this reader are originally from Southern California, I could totally feel her pain.  In all honesty, I hadn’t had what felt like a real taco in a LONG time, at least not without some guilt involved.  With that, I let my mind go to find the answer, and crazy enough, it did…in a dream!

I know, I know, you are calling BS on this, but I swear, I dreamed this basic concept up.  When I woke up, I knew I had a winner.  I ran to the market and got some avocados and got to work, and low and behold…IT WORKED, even better then I could have imagined!  I consider myself pretty picky about a tortilla.  It needs to be moist enough to be pliable (Check!)  but not too much moisture that its wet like other low carb tortillas (Check!).  It can’t take forever to make (Check!). Lastly, it can’t use a bunch of processed foods (Big Check!).   So there we have it, a tasty tortilla alternative.  So good, that my husband even said at dinner last night, that if he had his eyes closed (obviously the green kinda gives these away) that he wouldn’t know the different.  CHU CHING!!!!!!  That is the final approval I needed.

So here they are, as far as I can tell, the first low carb Avocado tortilla.  Totally Keto friendly at only one net carb per six inch tortilla and packed with all the vitamin, mineral, and so so good for you fat, of avocado, eggs, and almond flour.  Talk about good for your body…and your taste buds!

I love these for as breakfast tacos or my version of Huevos Rancheros (a lifelong favorite).  They are also tasty filled with some steak or ground beef for your classic taco and tomorrow I will have another idea to put these tasty tortillas to good use.  So as always, stay tuned!

Make sure to keep posting your awesome Everyday Feast creations.  I can’t wait to see what delicious things you guys come up with using these Avocado tortillas.  Always make sure to tag @theeverydayfeast on Facebook and Instagram with the hashtag, #theeverydayfeast !

Until next time, Happy Feasting!

-Tedi

5 ingredient, Low Carb Avocado Tortillas
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Finally a low carb, tasty tortilla alternative that doesn't have all the processed foods. You are just a few real food ingredients and a couple steps from that tasty taco you have been craving.
Nutrition Facts
5 ingredient, Low Carb Avocado Tortillas
Amount Per Serving
Calories 68 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 64mg 21%
Sodium 81mg 3%
Potassium 112mg 3%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 0.4g
Protein 3g 6%
Vitamin A 2%
Vitamin C 3%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 10 minutes
Passive Time 10 minutes
Servings
tortillas
Ingredients
Prep Time 10 minutes
Passive Time 10 minutes
Servings
tortillas
Ingredients
Nutrition Facts
5 ingredient, Low Carb Avocado Tortillas
Amount Per Serving
Calories 68 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 64mg 21%
Sodium 81mg 3%
Potassium 112mg 3%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 0.4g
Protein 3g 6%
Vitamin A 2%
Vitamin C 3%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Preheat oven to 350 degrees
  2. Line 2 sheet pans with parchment paper and using a 6 inch diameter bowl, trace out circles for your tortillas. This step is optional. You can make the tortillas any size you want.
  3. In a blender or food processor combine the avocado, almond flour, eggs, vinegar and salt, until completely pulverized and creamy. This may take a little bit of time depending on the power of your processor or blender.
  4. On your parchment lined sheet pans, place a heaping tablespoon of mixture in the middle of each circle and using a offset spatula (any spatula or spoon would work but I think offset is the easiest) spread the mixture into circles. Make sure it isn’t too thin. You shouldn’t be able to see any of the parchment paper where you have spread out your tortilla batter.
  5. Bake for 10 minutes (more depending on the size). The will likely brown slightly on the edges. Make sure to keep watch as they can easily overcook. Peel tortillas off parchment.
  6. Enjoy as tortilla or wrap.
Recipe Notes

Make-ahead notes:   These can be made ahead of time and held for about 2 days in a ziplock or airtight container in the refrigerator.

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