Baked Almond Flour Tortillas Recipe

About this recipe

A delicious keto-friendly dinner featuring scrambled eggs, creamy avocado, and melted cheese wrapped in tortillas and baked to perfection.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Garlic - Single Clove
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 100 g Chilli Green
• 1 pc Avocado Hass Imported
• 1 pc (200 g) Amul Sour Cream
• 200 g Organigram Chia Seeds
• 125 g Red Bell Pepper
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 1/4 cup butter in a skillet over medium-high heat. Add 1 minced clove of garlic and 1/2 chopped spring onion, sautéing until fragrant and softened, about 3 minutes.
3. 3. Stir in 1/4 cup almond flour and cook for 1 minute. Gradually add 2 cups heated unsweetened almond milk, whisking continuously until the mixture thickens, about 3-5 minutes.
4. 4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped green chilies to the sauce. Remove from heat and set aside.
5. 5. In a separate skillet, scramble 1/2 cup chia seeds mixed with 1 1/2 cups water over medium heat until just set, then remove from heat.
6. 6. Mash 2 avocados in a small bowl until smooth.
7. 7. Place 1 low-carb tortilla on a flat surface. Spoon 2 tablespoons of sauce, 1/8 of the scrambled chia seeds, and 1/8 of the mashed avocado onto the tortilla. Roll tightly and place seam-side down in a greased 9 x 13-inch baking dish.
8. 8. Repeat with the remaining tortillas, scrambled chia seeds, avocado, and sauce.
9. 9. Spoon the remaining sauce over the rolled tortillas and sprinkle with 3 cups shredded Monterey Jack cheese.
10. 10. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
11. 11. Remove from the oven and top with 1 cup sour cream and 2 chopped red bell peppers before serving.