I don’t throw around the term “best” very often, but this tortilla is honestly the best keto tortilla I’ve ever tasted.
Ever since making my “dirty keto” corn tortilla recipe several months ago, I’ve been on a mission to make a tortilla that is quicker, easier, and less expensive to make. It took a while, but after a bit of inspiration from Vernaz and her YouTube channel, I found that paneer (Indian cheese) was the magic ingredient.
I use a variation of this dough (which I have named “Pan Head” for “paneer” and “Fat Head”) in my highly customize-able keto cracker recipe. I foresee a lot of keto people using this going forward.
Printable recipe with macros:
Tools and ingredients used in this video:
10″ tortilla press:
10″ parchment rounds:
Cast iron skillet:
Psyllium husk powder:
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