Almond Flour Keto Tortillas

Do you love tortillas but want a keto-friendly option? This easy, 2-ingredient keto tortilla recipe is a game-changer! Using simple ingredients like almond flour and psyllium husk, these low-carb, gluten-free tortillas are perfect for anyone on a keto or low-carb diet.

Why You’ll Love These 2 Ingredients Keto Tortillas

• Low Carb: Perfect for keto dieters, with only 2g net carbs per tortilla.
• Gluten-Free & Grain-Free: A healthier choice that still tastes amazing.
• Quick & Easy: No special equipment needed—just a mixing bowl and a rolling pin.
• Versatile: Use them for tacos, wraps, quesadillas, or even as a base for keto pizzas

Ingredients

• warm water: Activates the psyllium husk to create a pliable dough.t. 
• almond flour (blanched): A low-carb, gluten-free flour that gives these tortillas a light texture and slightly nutty flavor. You can read more about almond flour here!
• whole psyllium husks (or psyllium husk powder): Adds elasticity and binds the dough for the perfect tortilla texture. You can read more about Psyllium Husk here!

Instructions

1. Mix Dry Ingredients: In a mixing bowl, combine 1 cup almond flour and 3 tablespoons psyllium husks. Stir well to avoid lumps.
2. Add Warm Water: Gradually add 1 cup of warm water while mixing with a wooden spoon. The psyllium will absorb the water and form a dough.
3. Shape the Dough: Roll the dough into a ball and let it rest for 5 minutes. This step helps the psyllium fully hydrate.
4. Flatten the Tortillas: Divide the dough into equal portions. Roll each ball between two sheets of parchment paper using a rolling pin to your desired thickness.
5. Cook the Tortillas: Heat a non-stick pan over medium-high heat. Cook each tortilla for 2-3 minutes per side until golden brown and slightly bubbly.

Tips for Perfect Tortillas

• Use Parchment Paper: Prevent sticking when rolling out the dough.
• Adjust Dough Consistency: If the dough is too sticky, add more almond flour. If too crumbly, mix in more water.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

FAQ

Q: Can I use xanthan gum instead of psyllium husk?
A: Yes, xanthan gum can replace psyllium husk in this almond flour tortilla recipe, but the texture will differ. Psyllium husk provides a pliable dough ball and a more traditional tortilla feel. Xanthan gum can make the tortillas slightly gummy.

Q: Do I need a tortilla press to make these tortillas?
A: No, a tortilla press is not essential for this simple recipe. A rolling pin and a piece of parchment paper work just fine. However, using a press can make shaping the tortillas quicker and give you perfectly round keto-friendly tortillas.

Q: Can I use almond meal instead of almond flour?
A: Almond meal can be used, but it may result in a coarser texture. For the best results and smoother tortillas, use blanched almond flour. This ensures your tortillas closely resemble traditional tortillas.

Q: How do I store the remaining tortillas?
A: Place the tortillas in an airtight container with pieces of parchment paper between them to prevent sticking. Store them in the fridge for up to 3-4 days. For longer storage, freeze them and thaw as needed.

Q: What is the best oil to use for cooking these tortillas?
A: Olive oil or avocado oil are great options for greasing your non-stick skillet. Both are healthy fats that complement the keto diet and provide a mild flavor.

Q: What is the best pan for cooking keto tortillas?
A: A non-stick skillet or a cast iron skillet heated to medium or medium-low heat works best. These pans provide even heat distribution, ensuring your tortillas cook evenly without sticking.

Q: Can I make these tortillas grain-free and paleo?
A: Absolutely! These homemade tortillas are already grain-free, and by using tapioca starch in place of a small amount of almond flour, they become closer to paleo tortillas while maintaining their keto compatibility.

Q: Can I use plastic wrap instead of parchment paper?
A: Plastic wrap can be used to cover the dough ball while rolling, but parchment paper works better for shaping and transferring the tortillas to the pan.

Q: Are these tortillas a good substitute for regular flour tortillas?
A: Yes! These almond flour wraps are a fantastic low-carb alternative to wheat tortillas. They have the flexibility and softness of traditional tortillas without the carbs, making them perfect for a low-carb diet.

Q: What are some tips for cooking the tortillas evenly?
A: Use medium heat on a nonstick skillet or cast iron skillet for consistent results. Cook the first side until you see bubbles, then flip and cook the second side until golden brown. A hot skillet can overcook them quickly, so keep an eye out!

Q: Can I use coconut flour instead of almond flour?
A: Coconut flour is more absorbent than almond flour, so the ratios must be adjusted. Use about 1/4 cup of coconut flour in place of 1 cup of almond flour and increase the wet ingredients slightly for the right consistency.

Q: How do I make them more pliable for keto tacos?
A: Let the cooked tortillas rest under a damp paper towel for a little bit to maintain their softness and prevent them from drying out.

Q: Can I customize these low-carb tortillas with flavors?
A: Absolutely! Add spices like garlic powder, cumin, or chili powder to the dough for a Mexican food vibe. You can also sprinkle herbs on top before cooking.

Q: Can I use a food processor to mix the dough?
A: Yes, a food processor is a great option for mixing the almond flour and psyllium husk with the wet ingredients. It ensures a smooth, well-combined dough ball with minimal effort.

Looking for more keto tortilla recipes?

• Keto Wraps You Need to Cook Today – Keto Snacks
• Keto Tuna Wraps