NOTES on KETO / SUBSTITUTE BREAD, and a Recipe for simple PLANTAIN BREAD

Most common bread (including tortillas) isn't good for a diabetic or someone on a Keto diet. It's typically refined white flour with sugar thrown in too, which is exactly what you don't need. Many recipes (and some commercial mixes) exist for making bread and muffins from alternative flours, such as Almond Flour.
In many regular grocery stores, you can now commonly buy low-carb tortillas (including those that have carbs, but make up for it with a large fiber content). In health food stores, you can often find tortillas which are actually thin egg crepes ("Crepini" and other brands), or tortillas which are a circle of thinly sliced cheese. They each have their uses, but I need to alternate from one to the other periodically so that I don't get tired of the taste of any one of the different substitutes.

Some wheat products labeled "KETO" or "low carb" or "carb balance" (bread, tortillas) seem to treat me pretty well. They use "wheat isolate" (whatever the hell that is, I don't know). But keep in mind that there is no "international standard" for the "KETO" label, and some processed foods sold as "KETO" are in fact high in carbs and bad for diabetics.

When making substitute bread products e.g. muffins from Almond Flour, etc., adding a small pinch of Xanthan Gum to the dough recipe, makes non-wheat recipes feel more "bread-like" and improves how they hold together. Add too much Xanthan Gum and the item starts to become brittle and crumbly.

When I started trying to make my own keto bread from scratch, I didn't get good results unless I was using a pre-packaged mix. Finally I had some success with a simple recipe using plantains. Plantains are starchy, they're on the "bad" end of my Spectrum. But plantains also contain a lot of good fiber, so I found that they don't spike my blood sugar as much as bananas or some other fake-bread alternatives. Sometimes I think it helps my Insulin system if I simply switch up the grains and starches, instead of eating the exact same processed wheat or potatoes every meal.

Plantain Bread -- small pancakes of Plantain dough which can be used as sandwich bread, or the crust of mini-pizzas, or maybe pile some meat/protein fillings on top like a taco.
Ingredients -- Vegan

4 cups peeled and cubed young (green-ish) plantain pieces (3 or 4 green plantains)
1/3 cup extra virgin olive oil
1/3 to 1 cup water
1 tsp. sea salt. Recommended seasonings -- 1 to 3 cloves garlic, to taste; dash of ground black or white pepper, Parmesan cheese if desired. Without salt and spices, these will taste slightly sweet. Which isn't a bad thing, it could be used for PB&J's.
1/2 tsp. baking soda ; 1/2 tsp. lemon juice or apple cider vinegar (these ingredients make it more "bread-y" but might affect the taste and color)
Strongly recommended -- a pinch of Xanthan Gum.

Starting with 1/3 cup water, blend all ingredients well. A blender is preferable. Add more water to get a fairly runny dough, but add as little water as possible. Some plantains seem drier than others – so it's hard to predict how much water is needed. Get a feel for a good dough consistency with practice.
Spread the “dough" or paste on a parchment-lined, or greased, cookie sheet. Usually I just pour it from the measuring cup in order to get round "slices" of plantain bread. Maybe tap the cookie sheet several times in order to help settle and flatten the dough.
Bake at 400 degrees for 20-25 minutes. If using parchment paper, you can pull the paper off the baking sheet and carefully peel the "bread" slices away when they're upside-down.
This dough bends reasonably well, when warm, and could be used for a tortilla or a wrap. It only bends well when it is warm and fresh.