This keto tortilla recipe with almond flour makes soft, flexible tortillas durable enough to hold all your fillings, and taste just like the real thing! You would never guess they're low-carb, paleo, and gluten-free.
Say goodbye to taco bowls and hello to real tacos with this keto tortilla recipe made with almond flour!!!
They're soft, flexible, super easy to make, and taste like the real thing. Plus, they only have 1 net carb per tortilla, making taco night even tastier and guilt-free.
Easy steps
Start by whisking all the dry ingredients. This includes blanched almond flour, coconut flour, sea salt, baking powder, and xanthan gum.
Then, stir in an egg and egg white. Use your hands to knead if necessary.
The dough should be the consistency of soft play-dough and may be a bit sticky to the touch. If the dough seems dry or grainy, add 1 teaspoon of water at a time until it reaches the desired consistency. Dry dough will yield dry tortillas, so be sure it's not dry!
If the dough is too wet to roll out, cover with plastic wrap and allow to rest 5 to 10 minutes to firm up. Afterward, if it's still too wet, add 1 tablespoon of almond flour at a time until it's firm enough to roll.
Roll the dough into 6 equal-sized balls.
Place one ball of dough onto the center of a medium-sized piece of parchment paper then cover with plastic wrap.
Lightly roll out from the center with a rolling pin to form a 6-inch round keto tortilla.
Heat a pancake griddle or pan over medium heat, around 350 degrees.
Pull plastic wrap off the top of the tortilla then flip it (parchment paper and all!) onto the hot griddle or skillet. Do not force the parchment paper to come off, it will come off easily when ready.
Cook for around 10 seconds or as soon as the parchment easily pulls off. Then, flip, and cook for an additional 30 to 45 seconds.
Do not overcook or they will no longer be pliable.
Set aside in a tortilla warmer or between 2 damp paper towels. Tortillas will soften as they set.
How to store
These keto tortillas can be stored loosely wrapped in a kitchen towel for up to 24 hours or in a baggie in the fridge for 3 to 4 days.
They can also be frozen in a freezer-safe baggie with a piece of parchment paper between each tortilla for up to 3 months.
Frequently asked questions
Yes, they can! Even though I prefer almond flour, you can replace it with ground flaxseed meal. The flaxseed is a bit more absorbent than almond flour you'll need to add 1-3 tablespoon of water after you stir in the eggs for the dough to hold together. If you use golden flaxseed meal, your tortillas will be a more traditional, lighter color. However, please be aware that they will have a u0022flaxu0022 taste and won't be quite as pliable as the almond flour version.
Xanthan gum is hard to replace, especially in bread. However, I've found that you can replace the xanthan gum by adding 3 tablespoon of Psyllium Husk POWDER and ½ Cup of Very Hot Water. Simply omit the xanthan gum, then add the psyllium husk powder in with the dry ingredients and add the hot water into the batter after the eggs are stirred into the dry ingredients.
Psyllium husk powder is an extremely high fiber food, so it is usually found in the colon cleansing section of your local health food store. In gluten-free baking, it helps with texture, retains moisture, and prevents the bread from being crumbly. It can also lend a slight sourdough-like texture, which I love. Also, it can sometimes lend a purple tinge to foods but it's nothing to worry about - the food is fine to eat 😀
No, I don't recommend oil or the tortillas may turn out greasy. Because of this, you need to use a non-stick pan. I use a super-slick cast iron skillet, but a pancake griddle or a traditional non-stick pan will work well too.
The coconut flour
A word of caution: Not all coconut flours are made the same!
I recommend using Bob's Red Mill, Besti, or Arrowhead Mills Coconut Flour.
If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. However, I cannot guarantee the results.
Recipe ideas
Tortillas are versatile and can be used for so many things, but here are a few recipe ideas:
- tacos with this taco seasoning recipe
- shredded beef tacos
- beef enchiladas
- chicken ranch tacos
- grain-free lasagna
- chimichangas
- crispy pork carnitas
If you've tried this Keto Tortilla Recipe {Almond Flour}, please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Keto Tortilla Recipe {Almond Flour}
Ingredients
- 1 cup Blanched Almond Flour
- 2 tablespoon Besti Coconut Flour - Arrowhead Mills and Bob's Red Mill will also work
- ½ teaspoon Sea Salt
- ¼ teaspoon Baking Powder*
- 2 teaspoon Xanthan Gum - see notes below for substitutions
- 1 large Egg
- 1 large Egg White
- Water - as needed
Instructions
- In a large mixing bowl, whisk together the blanched almond flour, coconut flour, sea salt, baking powder, and xanthan gum.
- Stir in the egg and egg white. Use your hands to knead if necessary. The dough should be the consistency of soft play-dough and may be a bit sticky to the touch. If the dough seems dry or grainy, add 1 teaspoon of water at a time until it reaches the desired consistency. Dry dough will yield dry tortillas, so be sure it's not dry! If the dough is too wet to roll out, cover with plastic wrap and allow to rest 5 to 10 minutes to firm up. Afterward, if it's still too wet, add 1 tablespoon of almond flour at a time until it's firm enough to roll.
- Roll the dough into 6 equal-sized balls. Be sure to keep the dough you're not using covered with plastic wrap so it doesn't dry out.
- Place one ball of dough onto the center of a medium-sized piece of parchment paper then cover with plastic wrap (see note below labeled important). Lightly press down onto the dough with your palm to flatten then roll out from the center with a rolling pin to form a 6-inch round tortilla.
- Heat a pancake griddle or non-stick pan over medium heat, around 350 degrees. Be sure the skillet is hot before adding the tortillas! Test the temperature by sprinkling on some water. If the water immediately evaporates, it's too hot. If the water rolls around in the pan it's perfect!
- Pull plastic wrap off the top of the tortilla then flip it (parchment paper and all!) onto the hot griddle or skillet. Do not force the parchment paper to come off, it will come off easily when ready.
- Cook for around 10 seconds or as soon as the parchment easily pulls off. Then, flip, and cook an additional 30 to 45 seconds. Do not overcook or they will no longer be pliable.
- Set aside in a tortilla warmer or between 2 damp paper towels. Tortillas will soften as they set.
- Store loosely wrapped in a kitchen towel up to 24 hours or in a baggie in the fridge for 3 to 4 days. They can also be frozen in a freezer-safe baggie with a piece of parchment paper between each tortilla for up to 3 months.
Notes
- A word of caution: Not all coconut flours are made the same! I recommend using Bob's Red Mill, Besti, or Arrowhead Mills Coconut Flour. If you choose to use another brand, make sure the texture is thick, soft, and fluffy. Not grainy. However, I cannot guarantee the results if you use a different brand.
- For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as arrowroot, tapioca, or potato).
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply enter the code "CRAVEABLE" at checkout.
- Important: I've learned from experience that after one or two tortillas, the parchment paper tends to crease. If the parchment has a crease, the tortillas will have a crease - which may cause them to break. So keep an eye on your parchment, and if it's creased, grab a new piece!
- Can these be made nut-free? Yes, they can! Even though I prefer the almond flour version, you can replace the almond flour with ground flaxseed meal. The flaxseed is a bit more absorbent than almond flour you'll need to add 1-3 tablespoon of water after you stir in the eggs for the dough to hold together. If you use golden flaxseed meal, your tortillas will be a more traditional, lighter color. However, please be aware that they will have a "flax" taste and won't be quite as pliable as the almond flour version.
- Can I replace the xanthan gum? Xanthan gum is hard to replace, especially in bread. However, I've found that you can replace the xanthan gum by adding 3 tablespoon of Psyllium Husk POWDER and ½ Cup of Very Hot Water. Simply omit the xanthan gum, then add the psyllium husk powder in with the dry ingredients and add the hot water into the batter after the eggs are stirred into the dry ingredients.
- What is psyllium husk powder? Psyllium husk powder is an extremely high fiber food, so it is usually found in the colon cleansing section of your local health food store. In gluten-free baking, it helps with texture, retains moisture, and prevents the bread from being crumbly. It can also lend a slight sourdough-like texture, which I love. Also, it can sometimes lend a purple tinge to foods but it's nothing to worry about - the food is fine to eat 😀
- Should I add oil to the pan? No, I don't recommend oil or the tortillas may turn out greasy. Because of this, you need to use a non-stick pan. I use a super-slick cast iron skillet, but a pancake griddle or a traditional non-stick pan will work well too.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
adapted from Gnom-Gnom's Tortilla Recipe
MissChievousRN says
What is the difference in texture and pliability between these and the paleo version? I dont see much difference except the xanthan gum.
Cassidy Stauffer says
Hi MissChievousRN!
The keto version has more of a typical tortilla texture, just maybe not quite as flexible, and the paleo tortillas are extremely flexible, are a bit thicker, and kind of a cross between a tortilla and a wrap. I hope this helps!!!
XO,
Cassidy
Heather says
Doyou think these would work to then make fried chimichangas or would they fall apart in hot oil?
Cassidy Stauffer says
Even though I haven't tried them to make chimichangas, I've fried them to make tortilla chips, so I'd imagine they would work fine! If you try it, please come back and let me know what you thought 🙂
-Cassidy