Keto tostadas are an exciting and delicious way to enjoy a low-carb, high-fat diet. This dish has a crisp, crunchy keto tortilla topped with your favorite toppings like cheese, avocado, sour cream and salsa. These tostadas make the perfect lunch or dinner option for those on the ketogenic diet.
Where do keto tostadas come from:
Keto tostadas originated in Mexico as a traditional way to enjoy tacos. However, the dish has been adapted for the ketogenic diet by replacing traditional tortillas with keto-friendly alternatives. This allows those on the keto diet to enjoy their favorite flavors without compromising their health goals.
The main benefit of this dish is that it’s low in carbohydrates and provides a healthy source of fat and protein. Keto tostadas are also packed with vitamins and minerals from the toppings such as cheese, avocado, sour cream and salsa. Additionally, they are an excellent source of fiber which helps keep you feeling super full for longer.
-1 cup almond flour
-2 tablespoons coconut flour
-1 teaspoon baking powder
-½ teaspoon salt
-2 large eggs, lightly beaten
-¼ cup olive oil
-Cheese of your choice (mozzarella, cheddar, etc.)
-Avocado slices or guacamole
-Sour cream or Greek yogurt
-Fresh salsa or pico de gallo
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Grease a baking sheet and set it aside.
- Combine almond flour, coconut flour, psyllium husk powder, and sea salt in a mixing bowl. Stir until combined, then add water slowly until you have formed a dough consistency that can be rolled out.
- Divide the dough into 4 equal parts and roll each out on a piece of parchment paper, forming thin circles resembling tortillas.
- Place the rolled-out keto tortillas onto the greased baking sheet and bake for 10-15 minutes or until crispy and golden brown.
- Once cooled, top with your favorite toppings like cheese, avocado, sour cream, salsa and more. Enjoy as is, or warm them up in a 350-degree oven before serving.
- Serve and enjoy
Tips And Tricks:
-You can have any type of cheese you like for your tostadas.
-If you don’t have psyllium husk powder, substitute with xanthan gum or ground flaxseed.
-For a crunchier tostada, bake the tortillas for an extra few minutes.
-Feel free to get super creative and top your keto tostadas with whatever toppings you desire!
-Leftover tostadas can be stored in an airtight container in your refrigerator for up to three days. Reheat before eating.
Keto tostadas make a great lunch or dinner option. Serve them with fresh lettuce, tomatoes and avocado slices for a full meal. You can also serve your tostadas as an appetizer or snack by cutting them into wedges and topping them with black beans, cheese, and hot sauce.
FREQUENTLY ASKED QUESTIONS:
Q: What type of cheese should I use for my tostadas?
A: You can use any cheese you like! Cheddar, mozzarella and queso fresco are all great options.
Q: Is it necessary to use psyllium husk powder or xanthan gum in the recipe?
A: Yes, the psyllium husk powder or xanthan gum helps give the keto tortillas a chewier texture. You can substitute with ground flaxseed if you do not have either of these ingredients.
Q: How long will leftover tostadas last in the refrigerator?
A: Leftover tostadas will last up to three days in the refrigerator. Store them in an airtight container and then reheat them before eating.
Q: Can I make these tostadas ahead of time?
A: Yes, you can make the keto tortillas up to four days in advance and store them in an airtight jar or container in your refrigerator until ready to use. Just warm them up a little before topping them with your favorite toppings.
With this easy recipe, you can make delicious keto tostadas that will satisfy everyone at your table! Enjoy these crunchy and flavorful tostadas for lunch or dinner with your favorite toppings for a yummy low-carb meal.