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Almond Flour Low-Carb Roti
Vegetarian
Bread

Fat (g) / Serving
12.02
Net carbs (g) / Serving
Protein (g) / Serving
Servings
6
2.29
3.64
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
0.25 cup whole psyllium husks ground, 30 grams | 30 | 3.36 | 0 | 20.16 |
1 cup almond flour | 99 | 8.94 | 49.44 | 53.64 |
2 Tablespoon coconut flour 12 grams | 13 | 0.96 | 8.4 | 5.76 |
0.25 teaspoon baking powder | 1.05 | 0.48 | 0 | 2.88 |
0.5 teaspoon sea salt | 2.1 | 0 | 0 | 0 |
0.25 cup hot water | 59 | 0 | 0 | 0 |
hot water as needed | 0 | 0 | 0 | 0 |
1 tablespoon avocado oil or olive oil | 14.3 | 0 | 14.28 | 0 |
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0.3 cup Whole Psyllium Husks Ground, 30 Grams
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1 cup Almond Flour
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2 Tablespoon Coconut Flour 12 Grams
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0.3 teaspoon Baking Powder
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0.5 teaspoon Sea Salt
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0.3 cup Hot Water
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Hot Water As Needed
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1 tablespoon Avocado Oil Or Olive Oil
Directions
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In medium bowl, whisk together the psyllium, almond flour, coconut flour, baking powder, and sea salt.
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Add 1/4 cup hot water then knead into a dough.
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Add in more hot water as needed to form dough.Divide dough into 6 balls.
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Then, flatten each ball as thin as possible into round tortilla shapes.Heat oil onto pancake grill to about 350ºF (180ºC).
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Grill each side of tortillas until browned. Cool on rack.
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