Keto Almond Flour Tortillas
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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](https://yummyhealthyketo.com/wp-content/uploads/2019/07/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.-yummyhealthyketo.com_-662x1024.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Soft-and-delicious-Keto-Almond-Flour-Tortillas-stuffed-with-shredded-beef-will-make-everything-right-in-the-world-yummyhealthyketo.com_-684x1024.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Almond-flour-psyllium-husk-powder-baking-soda-and-pink-salt-in-the-bowl-of-a-food-processor-yummyhealthyketo.com_.jpg)
Add the egg whites and water to the dry ingredients.
![Egg whites and water added to the dry ingredients in the food processor.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Egg-whites-and-water-added-to-the-dry-ingredients-in-the-food-processor-yummyhealthyketo.com_.jpg)
Blend ingredients together until a smooth ball forms.
![A ball of dough blended together in a food processor.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/A-ball-of-dough-blended-together-in-a-food-processor-yummyhealthyketo.com_.jpg)
Divide dough into 8 equal pieces. (mine were 2 ounces each)
![8 balls of dough sitting on a piece of parchment paper.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/8-balls-of-dough-sitting-on-a-piece-of-parchment-paper-yummyhealthyketo.com_.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Press-a-cast-iron-skillet-down-onto-the-ball-of-dough-to-flatten-into-a-tortilla-yummyhealthyketo.com_.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Tortilla-dough-flattened-on-a-piece-of-parchment-paper-yummyhealthyketo.com_.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Raw-tortillas-stacked-up-in-between-sheets-of-parchment-paper-yummyhealthyketo.com_.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Cook-tortilla-on-a-hot-skillet-yummyhealthyketo.com_.jpg)
Flip tortilla over and brown the second side.
![Flip tortilla over and brown the second side.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Flip-tortilla-over-and-brown-the-second-side-yummyhealthyketo.com_.jpg)
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.](https://yummyhealthyketo.com/wp-content/uploads/2019/07/Do-you-miss-tacos-These-Keto-Almond-Flour-Tortillas-bring-joy-back-into-your-life-in-the-form-of-a-taco-yummyhealthyketo.com_-684x1024.jpg)
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!!
![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](https://yummyhealthyketo.com/wp-content/uploads/2019/07/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.-yummyhealthyketo.com_-400x400.jpg)
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)