Keto Pizza Taquitos

Recipe makes 6 servings

Ingredients:

Homemade low-carb tortilla wraps:
1 cup almond flour
2 Tbsp coconut flour
2 Tbsp psyllium husk powder
½ tsp baking powder
¼ tsp salt
2 Tbsp olive oil or melted coconut oil
1 large egg
1/4 cup warm water

Filling:
1 cup shredded mozzarella cheese
½ cup low-carb tomato sauce
24 slices pepperoni
1 tsp Italian seasoning
½ tsp garlic powder

Instructions:

In a mixing bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined. Add olive oil (or melted coconut oil) and egg to the dry ingredients. Mix well until the mixture resembles coarse crumbs.

Gradually add warm water to the mixture, stirring continuously, until a dough forms. The dough should be pliable and slightly sticky but not wet. You may need to adjust the amount of water slightly depending on the consistency of your dough.

Transfer the dough to a clean, flat surface lightly dusted with almond flour. Knead the dough for 1-2 minutes until it becomes smooth and elastic.

Divide the dough into 6 equal portions. Roll each portion into a ball and then flatten it into a disk. Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes.

After resting, place one dough ball between two sheets of parchment paper. Use a rolling pin to roll out the dough into a thin circle, about 6-7 inches (15-18 cm) in diameter. Repeat with the remaining dough balls.

Heat a non-stick skillet or griddle over medium heat. Once hot, carefully peel off one parchment paper from a rolled-out dough circle and place it on the skillet. Cook for about 1-2 minutes on each side, or until lightly golden brown spots appear. Repeat with the remaining dough circles.

Once cooked, transfer the tortilla wraps to a plate and allow them to cool slightly before using them.

In a small bowl, mix together shredded mozzarella cheese, low-carb tomato sauce, Italian seasoning, and garlic powder until well combined.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay out one homemade tortilla wrap and spread a thin layer of the mozzarella mixture over the entire surface.

Place three slices of pepperoni evenly spaced along one edge of the tortilla.

Starting from the edge with the pepperoni, tightly roll up the tortilla into a cigar shape. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. Lightly brush the tops of the taquitos with cooking spray or olive oil.

Bake in the preheated oven for 12-15 minutes, or until the taquitos are golden brown and crispy.

Remove from the oven and let them cool for a few minutes before serving. Serve with low-carb marinara sauce or ranch dressing for dipping, if desired.

Nutritional breakdown per serving (recipe makes 6 servings)

310 Calories
12.1g Protein
25.5g Fat
7.1g Fiber
10.7g Total Carbs
3.6g NET Carbs