This easy low-carb keto almond flour tortilla recipe makes soft, pliable tortillas perfect for tacos, wraps, and more! Made with simple ingredients like almond flour and psyllium husk, they cook up quickly and stay flexible when warm. Enjoy them fresh or store for later—great for any meal, whether savory or sweet!
Ingredients Needed
- 1 1/4 cup (125g) blanched almond flour
- 2 tbsp (14g) psyllium husk powder
- 1 tbsp (10g) unflavoured gelatin powder
- 1/4 tsp sea salt
- 2 large eggs (at room temperature)
- 2 tbsp warm water
- Oil for frying
How To Make Low Carb Keto Almond Flour Tortillas
- Combine the dry ingredients: In a food processor, add the almond flour, psyllium husk powder, gelatin powder, and sea salt. Process until well combined.
- Add the wet ingredients: Crack the eggs into the food processor, then add the warm water. Process until the dough pulls away from the sides and forms a ball. If too dry, add a little more water, one tablespoon at a time, until the dough is dense, moist, and dough-like (not wet or crumbly). Scrape down the sides if needed.
- Divide the dough: Cut the dough into 6 equal portions. The easiest way is to flatten it into a disc and cut it like a pie.
- Shape the tortillas: Roll each section into a ball (about the size of a golf ball). Place between two sheets of parchment paper and roll into a very thin circle, about 1/16-inch (1.5mm) thick. Alternatively, use a tortilla press.
- Heat the pan: Lightly oil a non-stick pan over medium-high heat. (Do not use too much oil, or the tortillas will become crisp.) Spread the oil using a crumpled paper towel to remove any excess. Ensure the pan is hot enough for the tortillas to develop brown spots.
- Cook the tortillas: Flip one tortilla (with the parchment) onto the pan so the dough side touches the pan. Carefully peel away the parchment. Cook for 30-60 seconds per side, until brown spots form. Flip and repeat on the other side. Avoid overcooking, as this will make them stiff. Repeat with the remaining tortillas.
- Keep tortillas pliable: These tortillas are soft and flexible when warm. If they cool down, reheat them briefly in the microwave to regain flexibility.
Recipe Tips
- Roll the dough very thin: The tortillas should be about 1/16-inch (1.5mm) thick. If they are too thick, they will be more like flatbreads and won’t fold easily.
- Use warm water for the dough: Warm water helps the dough come together properly. If it’s too dry, add water one tablespoon at a time until the dough is soft but not sticky.
- Cook on high heat: The pan should be hot before adding the tortillas. If the heat is too low, they won’t get those nice brown spots and may turn out too crispy.
- Peel the parchment paper carefully: When flipping onto the pan, slowly peel away the parchment to keep the tortilla intact. If it sticks, let it rest for a few seconds before peeling.
- Keep them warm for flexibility: These tortillas are only soft when warm. If they cool down, reheat them in a pan or microwave for a few seconds to make them flexible again.
How To Store Leftovers?
- Refrigerate: Let the tortillas cool to room temperature, then stack them with parchment paper between each one to prevent sticking. Store in an airtight container in the fridge for up to 5 days.
- Freeze: Place the tortillas in a freezer-safe bag with parchment paper between them. Freeze for up to 3 months. To use, let them thaw at room temperature for a few minutes before gently reheating in a pan or microwave to restore flexibility.
Nutrition Facts
Serving Size: 1 of 6 tortillas
- Calories: 172
- Total Fat: 13g
- Saturated Fat: 1.1g
- Cholesterol: 63mg
- Sodium: 23mg
- Potassium: 50mg
- Total Carbohydrate: 7g
- Dietary Fiber: 4g
- Sugars: 0g
- Protein: 8g
Check out More Recipes:
- Low Carb Keto Tacos Recipe
- Low Carb Keto Instant Pot Fajitas
- Low Carb Keto Philly Cheesesteak Casserole
Low Carb Keto Almond Flour Tortillas
Description
This easy low-carb keto almond flour tortilla recipe makes soft, pliable tortillas perfect for tacos, wraps, and more! Made with simple ingredients like almond flour and psyllium husk, they cook up quickly and stay flexible when warm. Enjoy them fresh or store for later—great for any meal, whether savory or sweet!
Ingredients
Instructions
- Combine the dry ingredients: In a food processor, add the almond flour, psyllium husk powder, gelatin powder, and sea salt. Process until well combined.
- Add the wet ingredients: Crack the eggs into the food processor, then add the warm water. Process until the dough pulls away from the sides and forms a ball. If too dry, add a little more water, one tablespoon at a time, until the dough is dense, moist, and dough-like (not wet or crumbly). Scrape down the sides if needed.
- Divide the dough: Cut the dough into 6 equal portions. The easiest way is to flatten it into a disc and cut it like a pie.
- Shape the tortillas: Roll each section into a ball (about the size of a golf ball). Place between two sheets of parchment paper and roll into a very thin circle, about 1/16-inch (1.5mm) thick. Alternatively, use a tortilla press.
- Heat the pan: Lightly oil a non-stick pan over medium-high heat. (Do not use too much oil, or the tortillas will become crisp.) Spread the oil using a crumpled paper towel to remove any excess. Ensure the pan is hot enough for the tortillas to develop brown spots.
- Cook the tortillas: Flip one tortilla (with the parchment) onto the pan so the dough side touches the pan. Carefully peel away the parchment. Cook for 30-60 seconds per side, until brown spots form. Flip and repeat on the other side. Avoid overcooking, as this will make them stiff. Repeat with the remaining tortillas.
- Keep tortillas pliable: These tortillas are soft and flexible when warm. If they cool down, reheat them briefly in the microwave to regain flexibility.
Notes
- Roll the dough very thin: The tortillas should be about 1/16-inch (1.5mm) thick. If they are too thick, they will be more like flatbreads and won’t fold easily.
- Use warm water for the dough: Warm water helps the dough come together properly. If it’s too dry, add water one tablespoon at a time until the dough is soft but not sticky.
- Cook on high heat: The pan should be hot before adding the tortillas. If the heat is too low, they won’t get those nice brown spots and may turn out too crispy.
- Peel the parchment paper carefully: When flipping onto the pan, slowly peel away the parchment to keep the tortilla intact. If it sticks, let it rest for a few seconds before peeling.
- Keep them warm for flexibility: These tortillas are only soft when warm. If they cool down, reheat them in a pan or microwave for a few seconds to make them flexible again.
Low Carb Keto Almond Flour Tortillas
