Low Carb Cilantro Tortillas
Elevate your low-carb meal game with these flavorful Low Carb Cilantro Tortillas, a gluten-free and keto-friendly alternative packed with freshness and simplicity. Made with almond flour and psyllium husk powder for a soft yet sturdy texture, these tortillas are infused with the vibrant flavor of fresh cilantro, making them a versatile staple for wraps, tacos, or quick snacks. With just 15 minutes of prep and a handful of wholesome ingredients—including a pop of olive oil for richness and boiling water to create the perfect pliable dough—this recipe is as easy as it is delicious. Whether you're meal-prepping or cooking on the spot, these tortillas are sure to become a go-to in your low-carb repertoire. Enjoy them fresh off the skillet or store them for later; they’re perfect for any weeknight dinner or grab-and-go lunch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 0.25 cups Cilantro (fresh, finely chopped)
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Boiling water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until well combined.
Add the finely chopped cilantro to the dry ingredients and mix evenly to distribute the flavor throughout the dough.
Pour the boiling water into the dry mixture and immediately stir with a spatula until a cohesive dough begins to form.
Add the olive oil and continue kneading the dough with your hands until smooth and pliable. Let the dough sit for 5 minutes to allow the psyllium husk to absorb the moisture.
Divide the dough into 6 equal portions and roll them into balls.
Place a piece of parchment paper on a flat surface and set one dough ball on top. Cover it with another piece of parchment paper and use a rolling pin to flatten the dough into a thin, round tortilla (approximately 6 inches in diameter). Repeat with the remaining dough balls.
Heat a non-stick skillet or griddle over medium heat. Place a tortilla in the skillet and cook for 1-2 minutes on each side, or until golden brown spots appear. Adjust the heat as needed to prevent burning.
Repeat the cooking process with the remaining tortillas, stacking them on a plate covered with a clean kitchen towel to keep them warm.
Serve the tortillas immediately, or store them in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 299 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.
