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.
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.
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).
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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!
FREQUENTLY ASKED QUESTIONS
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.