These easy keto almond tortillas are made with just a few ingredients including almond flour, coconut flour, eggs and water. This keto tortillas recipe is the perfect base for everything from breakfast to dinner.
Made with low carb flours, these almond flour tortillas are also gluten-free, dairy-free and grain free. They taste similar to white flour tortillas but with a lot less carbs.
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Are corn tortillas low carb?
However delicious corn tortillas are, sadly the are not low carb as they are made from corn flour. Each tortilla can be about 12 grams net carbohydrates, depending upon brands.
How many carbs in almond flour tortillas?
This low carb tortilla recipe yields about 10 tortillas but that will depend how thin you roll them. You might be able to squeeze another tortilla or two. For 10 tortillas, they have a net carb of 3g each.
The Ingredients
All you need to make these low carb tortillas is a few ingredients. Two low carb flours with a binder and a thickener.
Almond flour - Use finely ground almond flour. I used Bob's Red Mill or Besti.
Coconut flour - This helps give the golden texture when cooked.
Xanthan gum - this helps bind the mixture and give the tortilla it's flexibility.
Baking Powder -
Eggs - Another binder. You could try this with just egg whites too.
Salt - Gives the tortilla a little flavour. You could add garlic powder or other spices for extra flavour.
How to make keto almond flour tortillas
These almond flour tortillas are make in a food processor to make the dough. If you don't have a tortilla press (which we don't), roll out the dough and cut it into circular shapes with a bowl or saucepan lid.
- Place all the ingredients in a food processor.
- Blitz until you have dough.
- Form a dough ball and place on parchment paper.
- Roll out and cut a circular shape with either a 6-inch saucepan lid or bowl.
- Dry fry in a non-stick pan until golden on both sides.
- Read to use and eat.
How to use almond flour tortillas
As long as you don't over cook the tortillas, these will be pliable enough to roll up for wraps or use in taco recipes. They make great burritos and quesadillas too.If you over cook them, don't despair, cut them into triangles and bake or air fry them for crispy tortilla chips.
For a simple low carb snack, use these tortillas with our French onion dip or olive tapenade.
Frequently Asked Questions
If you don't like xanthan gum, psyllium husk powder can be used but you would need to use about a tablespoon. More water may need to be added too.
Keep the tortillas in a sealed contained in the fridge. They should last up to 1 week.
The tortillas are easy to freeze. Place a piece of parchment paper between each one and store in an air tight container or zip locked bag. They will last in the freezer up to 3 months.
Defrost them in the refrigerator.
More low carb bread recipes to try
Coconut Flour Psyllium Flat Bread
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Keto Almond Flour Tortillas
Ingredients
- 1 ½ cups almond flour
- 4 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoons water
Instructions
- Place all of the ingredients into a food processor. Process until dough forms.
- Remove the dough from the food processor and knead the dough to make into a ball.
- Split the dough into 10 balls. Roll a ball with a rolling pin in between two layers of parchment paper.
- Using a saucepan lid (about 6 inches wide) cut out a circular shape. A bowl would work for this too.
- Heat a non stick pan on a medium heat and cook a tortilla for about 1 minute until brown marks appears. Flip the tortilla over and cook the other side until that is slightly golden.
- Repeat for all the other tortillas.
Notes
YOUR OWN NOTES
