Recipe makes 4 servings
Ingredients:
For the beef filling
1 lb ground beef (450 g)
1 small onion, diced (80 g)
2 garlic cloves, minced
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp coriander
¼ tsp cayenne (optional, to taste)
1 Tbsp tomato purée (15 g)
1 Tbsp olive oil (15 ml)
Salt and pepper, to taste
For the keto tortillas
1 ½ cups almond flour (150 g)
2 Tbsp coconut flour (15 g)
2 medium eggs
2 Tbsp olive oil (30 ml)
½ tsp baking powder
Pinch of salt
Optional toppings
Shredded lettuce
Sliced avocado
Fresh cilantro
Lime wedges
Instructions:
For the keto tortillas
In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Add the eggs and olive oil and mix until a soft dough forms.
Divide the dough into 4 equal portions and roll between parchment paper to form thin circles (about 6 inches / 15 cm).
Heat a non-stick skillet over medium heat. Cook each tortilla for 1–2 minutes per side, until golden and set. Keep warm.
For the beef filling
Heat the olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened.
Add the garlic, and cook for about 30 seconds until fragrant.
Add the ground beef, breaking it apart with a spatula. Cook for 5–7 minutes, until browned.
Stir in the chili powder, smoked paprika, cumin, coriander, cayenne, and tomato purée. Cook for 2–3 minutes until well combined. Season with salt and pepper.
Spoon the beef mixture onto the warm tortillas.
Add lettuce, avocado, fresh cilantro, and a squeeze of lime, according to preference.
Nutritional breakdown per serving. Recipe makes 4 servings
320 Calories
21g Protein
25g Fat
3g Fiber
5g Total Carbs
2g NET Carbs
