Keto Almond Flour Tortillas
Transform your low-carb meals with these delicious and easy-to-make Keto Almond Flour Tortillas! Perfectly soft, pliable, and packed with wholesome ingredients like almond flour, coconut flour, and psyllium husk powder, these tortillas are an ideal gluten-free and grain-free alternative for wraps, tacos, or quesadillas. With a quick prep and cook time of just 30 minutes, this keto-friendly recipe strikes the perfect balance between flavor and nutrition. The addition of apple cider vinegar and olive oil ensures the dough is smooth and easy to roll, resulting in tortillas that are thin yet sturdy enough to hold your favorite fillings. Whether served fresh off the skillet or refrigerated for later, these tortillas are a must-try for anyone following a low-carb lifestyle!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Hot water
- 1 tablespoon Apple cider vinegar
- 1 Large egg
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir the dry ingredients until well mixed.
Add hot water, apple cider vinegar, and the egg to the bowl. Mix well until a dough starts to form.
Add olive oil to the mixture. Using your hands, knead the dough for about 2 minutes until it's smooth and does not stick to your hands.
Divide the dough into 6 equal portions and roll each into a ball.
Place a ball of dough between two pieces of parchment paper. Using a rolling pin, roll the dough into a thin tortilla shape, approximately 6 inches in diameter.
Gently peel off the top layer of parchment paper. If the dough sticks, dust a little almond flour on the parchment paper.
Preheat a non-stick skillet over medium-high heat.
Carefully transfer the rolled tortilla onto the skillet. Cook for about 1-2 minutes on one side, or until bubbles start to form.
Flip the tortilla using a spatula and cook on the other side for another 1-2 minutes until lightly browned.
Repeat the rolling and cooking process for the remaining dough balls.
Serve immediately or let them cool and store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 8.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 474 mg | 10% | |
*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.
