Keto Whole Wheat Tortilla
Experience the perfect low-carb alternative to traditional tortillas with this Keto Whole Wheat Tortilla recipe! Made with a wholesome blend of almond flour, coconut flour, and psyllium husk powder, these gluten-free tortillas are soft, pliable, and packed with fiber. Ready in just 25 minutes, this recipe creates thin, golden-brown tortillas that hold up beautifully to all your favorite fillings, from taco night to wraps and quesadillas. Easy to make and requiring minimal ingredients like olive oil and hot water, these keto-friendly tortillas are a delicious and nutritious staple that you can prep ahead and store for on-the-go meals. Whether you're following a ketogenic diet or simply looking for a healthy tortilla alternative, these versatile and flavorful wraps are a game-changer! Perfect for light lunches, hearty snacks, or creative dinner ideas, they’re sure to become a new favorite in your kitchen.
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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
- 2 tablespoons Olive oil
- 0.5 cup Hot water
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Add the olive oil to the dry ingredients and mix until crumbly.
Gradually pour in the hot water while stirring the mixture. Continue mixing until a dough forms. The dough should be moist but not sticky.
Knead the dough gently with your hands for about 2 minutes to ensure it is smooth and pliable.
Divide the dough into 4 equal portions and roll each portion into a ball.
Place one dough ball between two sheets of parchment paper. Using a rolling pin, roll it out into a thin, round tortilla approximately 6-8 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet or griddle over medium heat. Once hot, place a tortilla on the skillet and cook for about 1-2 minutes, or until bubbles start to form and the bottom is lightly browned. Flip the tortilla and cook the other side for another 1-2 minutes.
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
Serve the keto whole wheat tortillas immediately or store them in an airtight container in the fridge for up to 5 days. Reheat on a skillet before serving.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 270 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.
