This Low Carb Keto Almond Flour Tortillas Recipe is perfect for anyone looking to add a quick, delicious, and healthy keto option to their meals. Ready in just a few minutes, these gluten-free and keto-friendly tortillas are made with simple ingredients that deliver great flavor.
Whether you’re following a keto diet or just love wholesome, low-carb options, these tortillas are a fantastic addition to your culinary repertoire.
These paleo tortillas are incredibly versatile. You can use them for tacos, wraps, or even as a base for keto-friendly tortilla chips. They’re a great way to enjoy your favorite dishes without adding extra carbs.
Making your own tortillas at home ensures you know exactly what’s in them. This recipe is not only easy to make but also a healthier alternative to store-bought versions.
Ready to make the best keto tortillas? Let’s dive into the ingredients and instructions for this delicious keto tortilla recipe.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
- eggs
- almond flour (almond meal)
- heavy cream
- gluten-free baking powder
Optional:
- garlic powder
- dried parsley
- Himalayan salt
Instructions
- Mix Dry Ingredients: Start by placing your dry ingredients, including almond flour and gluten-free baking powder, into a small mixing bowl. If you’re adding optional ingredients like garlic powder, dried parsley, or Himalayan salt, include them now. Mix well to ensure everything is evenly distributed.
- Add Wet Ingredients: In a separate bowl, whisk together the large eggs and heavy cream until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until completely incorporated. The dough should be smooth and not too thick. If it feels too thick, add a little bit of warm water to reach the desired consistency.
- Prepare the Cooking Surface: Heat up a non-stick pan or skillet on medium heat. You can also use a cast iron skillet or a nonstick skillet for best results. Make sure the pan is hot before adding the mixture.
- Cook the Tortillas: Pour half of the mixture into the hot skillet, spreading it out evenly to form a thin layer. Cook for 2-3 minutes on medium heat until the edges start to lift and the bottom is golden brown. Carefully flip the tortilla using a spatula and cook for another 2 minutes. Repeat with the remaining mixture to make the second tortilla.
- Cool and Store: Once cooked, transfer the tortillas to a plate lined with a piece of parchment paper to cool. If you’re making a big batch, place sheets of parchment paper between each tortilla to prevent sticking. Store the tortillas in an airtight container in the fridge for up to a week or freeze for longer storage.
These Low Carb Keto Almond Flour Tortillas are perfect for any meal, whether it’s Taco Tuesday or a quick breakfast burrito. Enjoy your delicious, keto-friendly tortillas!
Wondering if dill pickles are the ultimate keto snack? Find out why dill pickles are the low-carb crunch you didn’t know you needed!
And there you have it! Delicious, low-carb, keto-friendly tortillas that are perfect for any meal. Whether you’re making tacos, wraps, or just enjoying them on their own, these low-carb tortillas are sure to be a hit. Enjoy!
FAQ
Q: Can I use a different flour?
A: Almond flour works best for this recipe, but you can experiment with sunflower seed flour or coconut flour. Just note that the texture might change.
Q: How do I store these tortillas?
- To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using.
- To freeze: Freeze leftovers in ziplock bags, and store them in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
- Reheating: Microwave the wraps for 30-40 seconds, until soft and pliable.
Q: Can I make a big batch?
A: Absolutely! Just double or triple the ingredients and follow the same steps. Perfect for meal prep!
Q: What can I use these tortillas for?
A: These tortillas are great for tacos, wraps, breakfast burritos, or even as a base for keto-friendly tortilla chips.
Q: Do I need a tortilla press?
A: No, you can use a rolling pin or even your hands to shape the tortillas. A tortilla press can make the process easier, but it’s not necessary.
Q: How many carbs are in each tortilla?
A; Per tortilla/wrap, there are 2 grams of net carbs per serving. Compared to traditional tortillas, you save a whopping 40-45 grams of carbs! Essentially, these are no carb tortillas!
Q: Are tortillas keto?
A: Traditional corn tortillas and flour tortillas are not keto-friendly. They are primarily made of carbs and contain very little fibre. They also are made of corn and flour, two ingredients not suitable for a keto diet. Luckily, making your own is so easy and they are keto-friendly!
I hope you enjoy making and eating these Low Carb Keto Almond Flour Tortillas! If you have any questions or tips, feel free to leave a comment below. Happy cooking!
More Keto Snack Recipes
- Flourless Keto Wraps
- 2 Ingredient Keto Tortillas with Almond Flour
- Mediterranean Inspired Keto Chicken Wraps
Keto Almond Flour Tortillas
Ingredients
- 4 eggs medium
- 1/2 cup almond flour
- 1/2 cup heavy cream
- 1/8 teaspoon baking powder gluten-free
Optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/8 teaspoon Himalayan salt
Instructions
- Mix Dry Ingredients: Start by placing your dry ingredients into a mixing bowl and mix well.
- Add Wet Ingredients: Once mixed, add the eggs and heavy cream. Mix together until completely incorporated. The dough should not be very thick.
- Cook Tortillas: Heat up a non-stick pan or skillet on medium heat. Once hot, pour half of the mixture over it and cook for 2-3 minutes. Flip and cook for another 2 minutes. Repeat with the remaining mixture.
Video Recipe
Notes
- To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days. Let it sit at room temperature for 30 minutes before using.
- To freeze: Freeze leftovers in ziplock bags, and store them in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
- Reheating: Microwave the wraps for 30-40 seconds, until soft and pliable.
Thank you so much for trying out my recipe! I truly hope it brings as much joy to your kitchen as it did to mine while creating it. Happy cooking and enjoy every bite!
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