Keto Almond Flour Tortillas (No Xanthan Gum or Psyllium Husk)
These almond flour tortillas are straightforward to make and perfect for your keto-friendly meals! These tortillas do not use Xanthan Gum or Psyllium Husk Powder, making them budget-friendly.
Stock images are for illustrative purposes only.
Ingredients
1-1 1/2 cup almond flour (swap this for coconut flour if you’re allergic to nuts)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1 large egg
1/4 cup water (more or less if needed)
This recipe creates a rather crumbly tortilla. If you would prefer a bit more flexibility in your tortilla, you’re going to want to add a tablespoon of Xanthan Gum or Psyllium Husk powder.
Instructions
Mix Dry Ingredients: In a mixing bowl, combine almond flour, baking powder, and salt. Mix well to ensure even distribution of ingredients.
Add Wet Ingredients: Add olive oil and eggs to the dry ingredients. Mix until well combined.
Form Dough: Gradually add water, a tablespoon at a time, while mixing, until the dough comes together into a thick but pliable dough. You may need more or less water depending on the consistency of your dough.
Rest the Dough: Let the dough rest for about 5-10 minutes to allow the almond flour to absorb the moisture.
Divide and Roll: Divide the dough into 6 equal portions. Roll each portion into a ball.
Roll Out Tortillas: Place a ball of dough between two sheets of parchment paper. Using a rolling pin, roll out the dough into a thin circle, about 6-7 inches in diameter. Repeat with the remaining dough balls.
Cook Tortillas: Heat a non-stick skillet or griddle over medium heat. Carefully peel off one piece of parchment paper from a rolled-out tortilla and place the tortilla (paper-side up) onto the hot skillet. Peel off the remaining parchment paper.
Cook Each Side: Cook the tortilla for about 1 minute on one side, or until lightly golden and cooked through. The top of the tortilla will turn whiteish. Flip carefully using a spatula.
NOTE: After the first flip, the tortilla will cook fairly quickly. Count slowly to 5, and it should be done.
Repeat: Remove the cooked tortilla from the skillet and repeat with the remaining rolled-out dough balls.
Serve: Once all tortillas are cooked, serve them warm with your favorite keto-friendly fillings or use them for wraps.
Tips
Almond flour provides a nutty flavor and works well to create a sturdy tortilla.
Store any leftovers in an airtight container in the refrigerator. Reheat gently in a skillet or microwave before serving.
Nutritional Information
| Nutrient | Amount per Serving (per tortilla) |
|---|---|
| Calories | 140 |
| Protein | 6g |
| Fat | 11g |
| Carbohydrates | 4g |
| Fiber | 2g |
| Net Carbs | 2g |
