Keto Almond Flour Tortilla
Elevate your low-carb meal game with these irresistible Keto Almond Flour Tortillas, a gluten-free alternative that’s perfect for wraps, tacos, or quesadillas. Made with a blend of almond flour, coconut flour, and psyllium husk powder, these tortillas are not only grain-free but also packed with fiber, making them ideal for keto dieters. The addition of olive oil and a single egg ensures a soft, pliable texture, while warm water helps create a smooth dough that’s easy to roll out. Ready in just 30 minutes from start to finish, this simple recipe is perfect for quick weeknight dinners or meal prep. Pair these golden, skillet-cooked tortillas with your favorite low-carb fillings, or store them for later—either way, they’ll become a staple in your keto kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Warm water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Whisk the dry ingredients together until they are thoroughly combined and there are no lumps.
In a separate small bowl, beat the egg and then add it to the dry ingredients.
Pour in the warm water and olive oil, mixing everything together with a spatula until a dough begins to form.
Use your hands to knead the dough for a couple of minutes, ensuring all the ingredients are well incorporated and the dough is smooth and pliable.
Divide the dough into 4 equal portions and roll each portion into a ball.
Place one dough ball between two pieces of parchment paper. Using a rolling pin, flatten each ball to your desired thickness, ensuring it's relatively even in thickness.
Heat a non-stick skillet over medium heat. Place the first rolled-out tortilla into the skillet.
Cook the tortilla for about 1-2 minutes on each side, or until golden brown spots begin to appear.
Transfer the cooked tortilla to a plate and cover with a kitchen towel to keep warm. Repeat the process with the remaining dough balls.
Serve the tortillas warm with your favorite keto fillings or store them in an airtight container for up to 3 days in the refrigerator.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 4.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 254 mg | 5% | |
*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.
