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!!
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!!
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.
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!
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:
- Instant Pot Mexican Shredded Beef
- Instant Pot Salsa Chicken
- Southwest Chicken Breasts
- Instant Pot Red Chile Pork
- Instant Pot Adobo Chicken
Serving Suggestions:
Enjoy!!
Keto Almond Flour Tortillas
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)
