Keto Homemade Taco Tortillas
Elevate your taco night with these Keto Homemade Taco Tortillas—soft, pliable, and packed with low-carb goodness! Made with almond flour, coconut flour, and psyllium husk powder, these tortillas are rich in fiber and completely grain-free, making them a perfect choice for those on keto or gluten-free diets. The recipe is quick and easy, coming together in just 20 minutes with a handful of wholesome ingredients like apple cider vinegar and a touch of baking powder for a light, airy texture. These tortillas are incredibly versatile: customize them with your favorite fillings, from savory taco meat to fresh veggies. Not only are they delicious, but they’re also sturdy enough to handle all your favorite toppings while remaining delightfully soft. Perfect for meal prep or impromptu gatherings, these keto-friendly taco tortillas are the ultimate healthy alternative to traditional wraps!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1.5 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 2 teaspoons apple cider vinegar
- 1 large egg
- 1 cup hot water
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and sea salt. Stir well until evenly mixed.
Add the apple cider vinegar and egg to the dry ingredients. Mix until the egg is fully incorporated.
Pour the hot water into the mixture and stir until a dough begins to form. It should be pliable but not sticky.
Allow the dough to sit for 5 minutes. This resting period allows the psyllium husk to absorb moisture and gives the dough a firmer texture.
Divide the dough into 8 equal portions. Roll each portion into a ball.
Place a dough ball between two sheets of parchment paper and roll out into a thin tortilla, roughly 6 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet over medium-high heat. Once hot, place a tortilla onto the skillet and cook for about 1 minute on each side, or until bubbles form and both sides have light brown spots.
Transfer the cooked tortilla to a plate and cover with a kitchen towel to keep warm. Repeat with remaining tortillas.
Serve the tortillas warm with your favorite taco fillings or store in an airtight container for up to three days.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 4.9 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 304 mg | 6% | |
*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.
