Almond Tortilla
Discover the perfect balance of flavor and nutrition with these homemade Almond Tortillas — a gluten-free, low-carb alternative that’s as versatile as it is delicious! Crafted with almond flour, coconut flour, and psyllium husk, these tortillas are bound together naturally with xanthan gum and hot water for a smooth, pliable dough that rolls seamlessly into thin, golden rounds. With just 15 minutes of prep time, this recipe yields four soft and airy tortillas, ideal for wraps, tacos, or your favorite fillings. Lightly cooked on a hot skillet, they develop a gentle, nutty aroma and satisfying texture without compromising on dietary needs. Whether you're embracing a keto-friendly lifestyle or simply looking for a wholesome alternative to traditional tortillas, this recipe is your new go-to. Don't forget to keep extras in an airtight container for later — they’re just as tasty the next day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.5 cup Hot water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk, xanthan gum, salt, and baking powder. Mix thoroughly to ensure that all dry ingredients are well incorporated.
Gradually add the hot water to the dry ingredients, stirring continuously to prevent lumps from forming. The hot water helps activate the psyllium husk and xanthan gum, which bind the dough together.
Add the olive oil to the mixture and knead the dough with your hands until it becomes smooth and pliable. If the dough is too sticky, you can sprinkle a little more almond flour while kneading.
Divide the dough into four equal portions and roll each into a ball.
Place one dough ball between two sheets of parchment paper. Using a rolling pin, roll the dough into a thin round tortilla shape, about 6 to 7 inches in diameter. Repeat this step with the remaining dough balls.
Preheat a non-stick skillet or griddle over medium heat. Once hot, carefully peel the top parchment paper off a tortilla and place it on the skillet, with the remaining parchment side up. Peel off the remaining paper.
Cook each tortilla for about 2 to 3 minutes on one side, or until it starts to show golden brown spots. Flip the tortilla and cook for another 1 to 2 minutes on the opposite side.
Transfer the cooked tortillas to a plate and cover them with a clean kitchen towel to keep them soft and warm. Continue this process with the remaining tortillas.
Serve immediately, or store in an airtight container for later use. Enjoy your almond tortillas with your favorite fillings.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
