Almond flour tortillas

  • Date: May 26, 2021
  • Time to read: 3 min.

These Almond Flour tortillas are vegetarian, paleo, keto and low carb friendly. What’s more important? Mexican nights are not a think of the past if you’re living a keto/ low-carb lifestyle! You can use them as a wrap for your enchiladas, bake your Quesada’s or use them for your fajitas – either way you will not be disappointed!

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Almond Flour Tortillas

Light and fluffy Keto Almond Flour Tortilla written in whit with Keto Tortillas in the background folded over one another

These may not be the prettiest tortillas that you have ever seen – but what they lack in beauty they make up for in flavour and versatility (a bit like yours truly!) 

The psyllium husk and gelatin ensure that these tortillas remain soft and flexible and moist, so they can be used to wrap around your favourite foods!

Why not enjoy these with one of our tasty keto Mexican recipes?

How many carbs are there in almond flour tortillas?

In shop bought tortillas there are normally around 21 grams of carbs per wrap. This obviously rules them out for a keto / low -carb lifestyle. However, these beauties are only 2.5 grams per wrap, making them perfect for a keto / healthy lifestyle. That doesn’t mean that you can eat 10 of them!

What is Psyllium Husk?

Psyllium husk is an ingredient that regularly pops up in keto / low-carb recipes, especially here! It is nothing to be afraid of! Psyllium is a form of fibre made from the husks of the Plantago ovata plant’s seeds; it is naturally high in fibre and low in carbs making it a great ingredient for us keto-ers!

Making the Tortillas

In order to make these I place all of the dry ingredients in the food processor (or NutriBullet) and give them a quick blitz to ensure that they are well combined. If you have a bread maker you can also use this with a dough hook as you would use for making bread.

You will see in the instructions below that I recommend leaving the dough to rest for 10 minutes after all of the ingredients are combined – this gives the psyllium husk time to absorb all of the liquid which makes the dough easier to work with.

Rolling out the tortillas

In order to do this, I highly recommend using two silicone baking sheets and rolling the dough out between these. If you find that the dough is sticking even to the silicone you can lightly spray them with olive oil first. 

You can use an old spray bottle or an atomizer for this – whatever you have handy!

Cooking the tortillas

I would recommend using a heavy-based frying pan for these. These stop the tortilla dough from sticking to the bottom of the pan.

Let me know below what you have eaten your almond flour tortillas with!

Almond Flour Tortilla

Course: DeliciousnessCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

2

minutes
Carbs

4

grams
Total time

17

minutes

Ingredients

  • 170g almond flour

  • 1 tablespoon psyllium husk powder

  • 2 teaspoons unflavored gelatin powder

  • 1 pinch sea salt

  • 2 large eggs

  • 3 tablespoons lukewarm water

  • Olive Oil for frying the tortillas

Directions

  • Add the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor or NutriBullet. Process until they mix evenly.
  • Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. Let the mixture rest for 10 minutes.
  • Cut the dough into 6 sections.
  • Shape the tortillas. Roll each section into a ball and flatten the tortillas into a 1/8-inch thick circle with a rolling pin. (use silicone mats to roll between if the dough is sticking)
  • Lightly oil a pan over medium heat and cook the tortilla for about 1 to 2 minutes per side, until golden.

  • serve hot or cold

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