There comes a time when dipping carrot and celery sticks in your guacamole just won’t do. On those days, these high-protein, low-carb tortillas will fit the bill. Cut them into triangles to use them like chips to scoop into your favorite dip. Or leave them whole and make killer quesadillas that present impressively on your plate.

1 C Almond flour/meal
1/8 C Flax seed meal
1/8 C Boiling water
1/2 tsp sea salt, plus more for sprinkling
1 Tbs EVOO (extra virgin olive oil) for drizzling
Optional- Fresh herbs such as thyme, chilli & pepper

Makes 4 tortillas

Preheat oven to 350F. Heat a large, dry saucepan (non-stick) over medium heat.
Combine in small bowl all ingredients EXCEPT olive oil. Form into a soft dough. Divide into 4 equal balls.
Place each ball between plastic wrap or parchment. Using a rolling-pin or tortilla press, form into a 6” tortilla.
Carefully transfer to heated skillet Cook for 2-3 minutes on each side, until golden brown and firm. Repeat with all balls. Place tortillas to rest until cool enough to handle.
Place tortillas in a stack and cut them into 6ths to make triangles.
Spread the triangles on an ungreased baking sheet and drizzle with olive oil. Bake for 5-6 minutes until crisp, flip, then bake for another 3-4 minutes on the other side.
Remove from oven, let cool slightly, then sprinkle with salt (and/or other herbs).

Adapted from Gabi Moskowitz of


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