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Keto Almond Flour Tortillas

What is the main thing you miss while living a ketogenic lifestyle? B-R-E-A-D…or bread-like pieces to your meal puzzle. I’m sorry, but there are only so many Mexican Shredded Beef salads that I can eat, I want tortillas!!

A stack of keto almond flour tortillas on a blue and white striped towel with crumbled cheese, shredded beef and chopped lettuce in bowl in the background

I know, I know lettuce leaves are healthy and a good substitute, but they are not tortillas! So I set out to create a soft, pliable and delicious Keto Almond Flour Tortilla so I/we could eat tacos again…Hallelujah!!

Two shredded beef stuffed Keto Almond Flour Tortillas topped with crumbled queso and chopped cilantro with a plate of tortillas in the background.

How to make Keto Almond Flour Tortillas:

Add the almond flour, psyllium husk powder, baking powder, onion powder and sea salt to the bowl of a food processor. Pulse to combine.

Almond flour, psyllium husk powder, baking soda and pink salt in the bowl of a food processor.

Add the egg whites and water to the dry ingredients.

Egg whites and water added to the dry ingredients in the food processor.

Blend ingredients together until a smooth ball forms.

A ball of dough blended together in a food processor.

Divide dough into 8 equal pieces. (mine were 2 ounces each)

8 balls of dough sitting on a piece of parchment paper.

Place one dough ball between two sheets of parchment or wax paper. Place a cast iron skillet over the top and press down to flatten into a tortilla.

Press a cast iron skillet down onto the ball of dough to flatten into a tortilla.

Make sure you press down on all sides and rock back and forth a bit to get your tortilla evenly.

Tortilla dough flattened on a piece of parchment paper.

Alternate Method: Flatten tortilla in a tortilla press. (mine went missing)

Stack flattened tortillas between sheets of parchment or wax paper to keep them from drying out.

Raw tortillas stacked up in between sheets of parchment paper.

Heat a cast iron skillet over medium-high heat. When hot, place one tortilla in the skillet and cook until browned, about 20 to 30 seconds.

Cook tortilla on a hot skillet.

Flip tortilla over and brown the second side.

Flip tortilla over and brown the second side.

Remove from skillet and continue cooking the remaining tortillas.

Fill with your favorite toppings and enjoy!

A hand holding a keto almond flour tortilla wrapped around shredded beef and crumbled cheese.

Recipe Tips & Tricks

  • You can also flatten your tortillas with a rolling pin, but they tend to spread in all directions other than a round circle.
  • Flatten the tortillas until pretty thin, they will puff up when they cook. Mine are still too thick. Press down as hard as you can to flatten them!
  • If your dough seems too dry or doesn’t form a ball, add additional water 1 Tablespoon at a time.
  • The tortilla dough will be a bit sticky and feel like play-dough.

Do I have to use Psyllium Husk Powder?

Yes, you do if you want them to be pliable and remain soft. It also adds fiber which brings the net carbs down. 😉

Products used to create this recipe:

Delicious Taco Filling recipes:

Serving Suggestions:

Enjoy!!

A stack of keto almond flour tortillas on a blue and white striped towel with crumbled cheese, shredded beef and chopped lettuce in bowl in the background

Keto Almond Flour Tortillas

Just in time for Taco Tuesday I present to you Keto Almond Flour Tortillas! They are soft, pliable and the best thing since sliced bread.
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Course: Main Course
Cuisine: American, Mexican
Keyword: almond, flour, tortilla, recipe, keto, taco, glutten free
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 322kcal

Equipment

  • Skillet

Ingredients

  • 1 1/2 cups blanched, finely ground almond flour
  • 1/3 cup psyllium husk powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt I used Himalayan pink
  • 3/4 teaspoon onion powder substitute garlic powder if you prefer
  • 4 large egg whites at room temperature
  • 1/2 cup warm water

Instructions

  • Add the almond flour, psyllium husk powder, baking powder, onion powder and sea salt to the bowl of a food processor. Pulse to combine.
  • Add the egg whites and water to the dry ingredients.
  • Blend ingredients together until a smooth ball forms.
  • Divide dough into 8 equal pieces. (mine were 2 ounces each)
  • Place one dough ball between two sheets of parchment or wax paper. Place a cast iron skillet over the top and press down to flatten into a tortilla.
  • Make sure you press down on all sides and rock back and forth a bit to get your tortilla evenly.
  • Alternate Method: Flatten tortilla in a tortilla press. (mine went missing)
  • Stack flattened tortillas between sheets of parchment or wax paper to keep them from drying out.
  • Heat a cast iron skillet over medium-high heat. When hot, place one tortilla in the skillet and cook until browned, about 20 to 30 seconds.
  • Flip tortilla over and brown the second side.
  • Remove from skillet and continue cooking the remaining tortillas.
  • Fill with your favorite toppings and enjoy!

Notes

  • You can also flatten your tortillas with a rolling pin, but they tend to spread in all directions other than a round circle.
  • Flatten the tortillas until pretty thin, they will puff up when they cook. Mine are still too thick. Press down as hard as you can to flatten them!
  • If your dough seems too dry or doesn’t form a ball, add additional water 1 Tablespoon at a time.
  • The tortilla dough will be a bit sticky and feel like play-dough.
  • Yes, you do need to use psyllium husk powder if you want your tortillas to be pliable and remain soft. It also adds fiber which brings the net carbs down.
  • Store unused tortillas in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Total carbs 27 – 20 fiber = 7 net carbs for 2 tortillas (or 3.5 carbs per tortilla)

Nutrition

Calories: 322kcal | Carbohydrates: 27g | Protein: 13g | Fat: 21g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 155mg | Fiber: 20g | Sugar: 2g | Calcium: 132mg | Iron: 1.7mg

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