This Low Carb Tortillas Recipe is a pliable and soft recipe, which is made with almond flour and psyllium husk powder. It’s a Taco Tuesday game-changer, ready in about 25 minutes.
Low Carb Tortillas Recipe Ingredients
- 1 cup superfine almond flour
- 1/3 cup coconut flour
- 2 tablespoons psyllium husk powder (finely ground)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil (or melted butter)
- Extra coconut flour (for rolling)
How To Make Low Carb Tortillas Recipe
- Whisk dry ingredients: In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk well to ensure there are no lumps and the powders are evenly distributed.
- Add wet ingredients: Pour in the warm water and olive oil. Stir immediately with a spatula.
- Knead the dough: As the flours absorb the water, the mixture will thicken rapidly. Use your hands to knead the dough directly in the bowl for 1-2 minutes until it comes together into a cohesive, slightly springy ball.
- Let it rest: Let the dough sit for 10 minutes. This resting period allows the psyllium husk to fully hydrate, which creates the flexibility needed for the tortillas to fold without cracking.
- Divide and roll: Divide the dough into 8 equal balls. Place a dough ball between two pieces of parchment paper. Using a rolling pin, roll it out into a thin circle (about 6 inches in diameter).
- Cut to shape (Optional): For perfectly round tortillas, place a bowl or pot lid over the rolled dough and trace around it with a knife, removing the jagged edges. Add scraps back to the dough pile.
- Cook: Heat a non-stick skillet or cast-iron pan over medium-high heat (no oil needed). Peel the top parchment off, flip the tortilla onto your hand, peel the bottom parchment, and place carefully into the hot pan. Cook for 2-3 minutes on the first side until browned spots appear. Flip and cook for 1-2 minutes on the second side.
Recipe Tips
- The Psyllium Factor: Psyllium husk powder is the “glue” that replaces gluten. It provides the elasticity that allows you to fold the tortilla. Do not skip this or substitute it, or your tortillas will crumble.
- Powder vs. Whole Husk: This recipe calls for powder. If you only have whole psyllium husks, you must measure 2 tablespoons and then grind them in a blender or coffee grinder until fine. If you use whole husks without grinding, the dough will be gritty and won’t hold together.
- Don’t Overcook: The goal is soft, foldable tacos. If you cook them too long, they will turn into tostadas (crackers). Remove them from the pan while they are still flexible.
- Purple Dough?: Some brands of psyllium husk react with baking powder and turn the dough purple! It is completely safe to eat and tastes the same, but it looks odd. To prevent this, use a “blond” psyllium brand or skip the baking powder (they just won’t bubble as much).
- Warm Water: Use warm water (not boiling, not cold) to help the fiber absorb the moisture quickly and evenly.
What To Serve With Low Carb Tortillas Recipe
These wraps are versatile enough for any meal.
- Spicy ground beef or shredded chicken (Tacos)
- Scrambled eggs, bacon, and cheese (Breakfast Burritos)
- Turkey and swiss cheese (Lunch Wraps)
- Melted cheese and jalapeños (Quesadillas)
How To Store Low Carb Tortillas Recipe
- Refrigerate: Store cooled tortillas in a zip-top bag in the refrigerator for up to 5 days.
- Reheat: These are best reheated for 10 seconds in the microwave (to make them soft) or quickly in a dry pan before eating. Cold tortillas may be brittle; heat restores their flexibility.
- Freeze: Place a square of parchment paper between each cooked tortilla to prevent sticking. Place the stack in a freezer-safe bag and freeze for up to 3 months. Thaw on the counter or in the toaster oven.
Low Carb Tortillas Recipe Nutrition Facts
- Calories: 140
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 8g
- Dietary Fiber: 6g
- Sugar: 1g
- Protein: 4g
- Net Carbs: 2g
Nutrition information is estimated per tortilla (based on 8 servings).
FAQs
Why did my tortillas fall apart?
If they are crumbling, either you didn’t use psyllium husk powder, or the dough was too dry. If the dough feels crumbly while kneading, add 1 extra teaspoon of water at a time until it holds together.
Can I use flaxseed meal instead of psyllium?
You can try, but flaxseed usually results in a stiffer, “cracker-like” texture that doesn’t fold as well as psyllium dough.
Are these corn-free?
Yes. These are completely grain-free, corn-free, and gluten-free.
Low Carb Tortillas Recipe
Description
Soft, pliable, and foldable keto tortillas made from almond and coconut flour that won’t crack when you roll them.
Ingredients
Instructions
- Whisk all dry ingredients in a bowl.
- Add water and oil; knead until a dough forms.
- Let dough rest for 10 minutes to hydrate.
- Divide into 8 balls.
- Roll each ball thin between parchment paper sheets.
- Cook in a dry skillet over medium-high heat for 2-3 mins per side.
- Keep warm in a clean kitchen towel while cooking the rest.
Notes
- Pliability: For the most flexible tortilla, reheat in the microwave for 10 seconds right before assembling your taco.
- Scaling: This recipe doubles easily if you want to meal prep a large batch for the week.
Low Carb Tortillas Recipe
