Low Carb Spinach Tortillas
Tacos. Who doesn’t love tacos??? Hard shell, soft shell, fillings only limited by imagination. What’s not to love? Unless you’re on a special eating plan like gluten free, paleo, low carb, keto, etc and you can’t have any type of traditional tortilla or taco shell. Well, then you have to start getting creative and finding shell alternatives.
I’ve tried a bunch of recipes that I’ve found out in the blogosphere and unfortunately, there are many that have left me disappointed, out of all of those expensive specialty ingredients that we hold so dear, and off to craft my own creation. This recipe is not one of those! It is from Sweet as Honey and will suit the needs of someone on a gluten-free, low-carb or keto diet. (Paleo and AIP folks, I have something else for you coming soon.) I’ve modified it to use frozen chopped spinach (I take shortcuts wherever I can) and changed the preparation a bit, but you can find the original recipe using fresh spinach here.
It’s really quite simple. First, thoroughly dry your thawed frozen chopped spinach.
Then lightly beat your eggs and add your spinach, seasonings and almond meal (I have found the most affordable almond meal at Trader Joe’s, but if that’s not an option for you, this one is similarly priced on Amazon.
Form into disks on your baking sheet and cook until golden brown! (Full recipe below.)
As always, I’m happy to be your guinea pig 😉 Happy eating!
Low Carb Spinach Tortillas
Ingredients
- 10 oz box of frozen spinach, thawed
- 2 eggs
- 4 tablespoon almond meal
- 1/2 cup shredded cheese (I’ve used cheddar and mozzarella)
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400 F.
- Squeeze the thawed spinach with your hands to remove all the water. It will form a compact spinach “ball.”
- Pat dry the spinach between layers of absorbent paper to ensure that the spinach is fully dry. Alternatively, you can squeeze the spinach in a CLEAN kitchen towel, as I’ve done since making this recipe the first time.
- In a large mixing bowl, beat the eggs lightly with a fork and then add the spinach, grated cheese, almond meal, garlic powder, and salt until it forms a sort of batter.
- Scoop out the batter onto a baking tray covered with parchment paper. Spray some olive oil on the parchment paper too to avoid the tortillas to sticking to the paper. You can also use a Silpat. I “partitioned” the batter into 4 equal segments with my hands by “cutting” it down the middle vertically and horizontally.
- Use your fingers to flatten each scoop of taco batter into an evenly flat thin circle that looks like a tortilla.
- Bake at 400F for 15 minutes or until it is golden and crispy on sides. Depending on oven and thickness of your tacos you may have to reduce to 350F. Simply watch the color and texture while baking to avoid burning. It is baked when the borders are crispy and slightly golden brown.
- Cool down on a plate for a few minutes before eating. (Once cooled, they can be frozen. I place a piece of parchment between each layer and freeze in an airtight bag or container. Thaw at room temperature and rewarm in a 300F oven for a couple of minutes to refresh them.)
- Can be eaten lukewarm or cold with toppings of your choice.
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