Vegetarian Keto Almond Flour Tortillas
Elevate your low-carb culinary game with these Vegetarian Keto Almond Flour Tortillas, a perfect blend of simplicity, flavor, and flexibility. Crafted with wholesome almond flour and psyllium husk powder, these gluten-free tortillas are both keto-friendly and high in fiber, making them an ideal choice for health-conscious food lovers. With just a handful of pantry staples—including a splash of apple cider vinegar for a subtle tang and boiling water for the perfect pliable dough—you’ll be whipping these up in under 30 minutes. The rolling technique ensures evenly thin tortillas, while the quick cooking time delivers soft, golden rounds ready to be used as wraps, tacos, or a base for your favorite low-carb creations. Whether you're on a keto diet or simply seeking a nutritious gluten-free option, these versatile tortillas will become a must-have in your recipe repertoire.
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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 teaspoon Apple cider vinegar
- 1 cup 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 apple cider vinegar and olive oil to the dry ingredients and stir to combine.
Pour in the boiling water gradually, mixing with a spoon to form a sticky dough.
Let the dough sit for about 5-10 minutes. This allows the psyllium husk to absorb some liquid, making the dough easier to handle.
Divide the dough into 8 equal parts for small tortillas or 4 for larger ones.
Shape each portion into a ball, and place it between two sheets of parchment paper. Use a rolling pin to roll out each ball into a thin, round tortilla, about 6 inches in diameter.
Preheat a non-stick skillet or griddle over medium heat. Ensure it is hot before adding the tortillas.
Gently peel off the top sheet of parchment paper and place the tortilla on the hot skillet. Peel off the second sheet of parchment paper.
Cook each tortilla for 1-2 minutes on one side, until bubbles form on the surface. Flip and cook the other side for about 1 more minute until lightly browned.
Remove from the skillet and keep warm in a clean kitchen towel. Repeat the process with the remaining dough.
Serve the tortillas warm, and enjoy them as a wrap or with your favorite keto-friendly fillings!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.3 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 | 8.4 mg | 47% | |
| Potassium | 178 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.
