Easy Keto Almond Flour Tortillas Recipe

Introduction

These easy keto tortillas made with almond flour are a perfect low-carb alternative to traditional tortillas. They are soft, pliable, and quick to prepare, making them ideal for wraps, tacos, or any of your favorite dishes.

Ingredients

• 1 cup almond flour
• 1 tbsp xanthan gum
• 1/2 tsp baking powder
• 1 egg
• 1 tbsp water
• Pinch of salt (or season to your liking)

Instructions

1. Step 1: Blend all of the ingredients together in a food processor until a dough-like ball forms.
2. Step 2: Remove the dough, cover it in plastic wrap, and knead it with your hands for a minute. Then set it aside to rest for about 15 minutes. (This step is important for the tortillas’ bendability.)
3. Step 3: Unwrap the dough and divide it into four equal small balls. Place each ball between two pieces of parchment paper and flatten it with your hand. Use a rolling pin to roll the dough out until it is about 6 inches wide. You can place a 6-inch bowl over the dough to check the size.
4. Step 4: Remove the top parchment paper, place the bowl gently over the dough without pressing down, and trace around the edges with a knife. Remove and save the extra dough for later.
5. Step 5: Repeat the flattening and trimming with the remaining dough balls. Use the extra scraps to make a fifth tortilla.
6. Step 6: Preheat a non-stick skillet over medium-high heat. When hot, place each tortilla in the skillet and cook until the dough color changes from yellowish to off-white, about 30 seconds.
7. Step 7: Flip the tortilla and cook for an additional 5 seconds. Avoid cooking longer to keep the tortillas soft and pliable. Repeat this for all tortillas.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or dried herbs to the dough.
• Xanthan gum is essential for flexibility; don’t skip it or substitute with too much of another binding agent.
• If you don’t have a food processor, you can mix by hand but ensure ingredients are well combined.
• Store leftovers in the refrigerator wrapped tightly to maintain softness.

Storage

Store the cooked tortillas in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. To reheat, warm them gently in a dry skillet over low heat for about 10-20 seconds per side to retain flexibility. Avoid microwaving for long periods as this can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tortillas without xanthan gum?

Xanthan gum provides the elasticity needed to keep the tortillas flexible. Omitting it will result in a crumbly texture that is prone to breaking. If you can’t use xanthan gum, try a small amount of psyllium husk powder instead.

Are these tortillas suitable for other low-carb diets?

Yes, these almond flour tortillas are keto-friendly and also work well for paleo and gluten-free diets, making them a versatile option for many dietary preferences.

Easy Keto Almond Flour Tortillas Recipe

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★★★★★

4.7 from 74 reviews

These Easy Keto Tortillas are made with almond flour and xanthan gum to create soft, pliable low-carb wraps perfect for keto and low-carb diets. With only a few ingredients and a quick stovetop cooking method, these homemade tortillas are a healthy alternative to traditional flour tortillas, offering a delicious base for wraps, tacos, and more.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 5 tortillas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Keto
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup almond flour
• 1 tbsp xanthan gum
• 1/2 tsp baking powder
• Pinch of salt (or season to your liking)

Wet Ingredients

• 1 egg
• 1 tbsp water

Instructions

1. Mix Ingredients: Blend all of the ingredients together in a food processor until a dough-like ball forms, ensuring all components are evenly combined for the perfect tortilla consistency.
2. Knead and Rest Dough: Remove the dough, cover it with plastic wrap, and knead it by hand for about a minute. Set it aside to rest for 15 minutes, which enhances the tortillas’ pliability and texture.
3. Divide and Roll Out: Unwrap the dough and divide it into four equal small balls. Place each ball between two pieces of parchment paper and flatten it using your hand, then roll out with a rolling pin until about 6 inches in diameter. Use a 6-inch bowl to check the size.
4. Trim to Shape: Remove the top parchment paper and place the bowl gently over the dough. Use a knife to trace the edges, creating a perfect circle. Remove the extra dough and save it for making an additional tortilla.
5. Preheat Skillet: Heat a non-stick skillet over medium-high heat until hot and ready for cooking.
6. Cook Tortillas: Place each tortilla in the hot skillet and cook until the dough color changes from yellowish to off-white, about 30 seconds. Flip and cook the other side for only 5 seconds to keep them soft and pliable. Repeat for all tortillas including the one made from dough scraps.

Notes

• Resting the dough is crucial for tortilla flexibility, so do not skip this step.
• Do not overcook the tortillas; cooking the second side for more than 5 seconds can make them dry and brittle.
• Store cooked tortillas wrapped in a clean kitchen towel to keep them soft.
• Extra dough scraps can be combined and rerolled to avoid waste.
• These tortillas are best enjoyed fresh but can be refrigerated for up to 3 days.

Keywords: Keto tortillas, almond flour tortillas, low carb wraps, keto bread, homemade keto tortillas, gluten free tortillas