Sugar-Free Keto Almond Flour Tortillas
Elevate your low-carb meals with these homemade Sugar-Free Keto Almond Flour Tortillas, a wholesome and versatile alternative to traditional tortillas. Crafted with nutrient-rich almond flour and psyllium husk powder, these gluten-free, grain-free wraps boast a soft yet sturdy texture that's perfect for tacos, wraps, or any keto-friendly dish. Ready in under 35 minutes, this easy recipe pairs simplicity with flavor, featuring a hint of olive oil and baking powder for a tender bite. Plus, the minimal prep and short cooking time ensure you can enjoy fresh tortillas without the hassle. Whether you're meal prepping or whipping up a quick dinner, these keto tortillas are a must-try for anyone craving a healthy, low-carb option that doesn't compromise on taste or texture.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution of the ingredients.
Add the warm water and olive oil to the dry ingredients. Stir the mixture with a spatula until a dough begins to form. The dough should be soft but not sticky.
Knead the dough gently by hand, in the bowl, for about 1-2 minutes until it becomes smooth and elastic.
Divide the dough into 6 equal portions. Roll each portion into a ball.
Place a piece of parchment paper on a flat work surface and dust it lightly with almond flour to prevent sticking. Place one dough ball on the parchment paper, flatten it slightly with your hand.
Cover the dough with another piece of parchment paper, and use a rolling pin to roll it out into a thin circle, about 6 inches in diameter. Repeat the process with the remaining dough portions.
Preheat a non-stick skillet over medium heat. Once hot, carefully peel one tortilla off the parchment paper and place it in the skillet. Cook for about 1-2 minutes on each side, or until lightly browned and cooked through. Adjust heat if necessary to avoid burning.
Remove the cooked tortilla from the skillet and let it cool slightly on a wire rack. Repeat the cooking process with the remaining tortillas.
Serve the tortillas warm as a base for tacos or wraps, or store them in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 6.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 174 mg | 4% | |
*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.
