If you’ve been searching for the perfect way to enjoy your favorite wraps without derailing your low-carb lifestyle, this Low Carb Keto Almond Flour Tortillas Recipe is an absolute game-changer. Soft, pliable, and packed with wholesome ingredients, these tortillas offer a delicious alternative to traditional carb-heavy tortillas. Whether you’re craving tacos, burritos, or a simple wrap, these almond flour tortillas bring incredible flavor and texture while keeping things light and keto-friendly. I promise, once you make these, you’ll never look back!
Ingredients You’ll Need
Every ingredient in this Low Carb Keto Almond Flour Tortillas Recipe serves a special purpose. Together, they contribute to a tender, flexible tortilla that holds up beautifully in any filling you choose. Plus, these pantry staples are easy to find and simple to work with, making the process smooth and satisfying.
- 1 1/2 cups almond flour: Provides the nutty base and a naturally low-carb texture perfect for tortillas.
- 2 tablespoons coconut flour: Adds absorbency and structure to keep the dough from being too crumbly.
- 1 teaspoon xanthan gum: Acts as a binder, ensuring the tortillas stay soft and don’t fall apart.
- 1/2 teaspoon baking powder: Gives a light lift, helping the tortillas stay tender and a bit fluffy.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the nutty notes.
- 2 large eggs: Bind the dough and impart a subtle richness essential for pliability.
- 2 tablespoons olive oil: Adds moisture and a slight silky finish, keeping the tortillas tender.
- 1 tablespoon warm water: Helps bring the dough together with the perfect softness; more can be added as needed.
How to Make Low Carb Keto Almond Flour Tortillas Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the almond flour, coconut flour, xanthan gum, baking powder, and salt in a large mixing bowl. This step ensures every tortilla has an even distribution of flavors and the right texture foundation.
Step 2: Add Eggs and Olive Oil
Next, crack your eggs into the bowl along with the olive oil. Stir them into the dry mixture until you notice a shaggy dough starting to form. Don’t worry if it looks a little crumbly at this point.
Step 3: Incorporate Warm Water
Slowly add the warm water, one tablespoon at a time, and gently mix until the dough becomes soft but not sticky. This step is crucial to achieving a pliable tortilla that won’t crack when rolled out.
Step 4: Portion and Roll Out the Dough
Divide the dough evenly into six balls. To prevent sticking, place one dough ball between two pieces of parchment paper and roll it out into a thin circle about 6 inches in diameter. This technique keeps things tidy and helps form perfectly round tortillas.
Step 5: Cook the Tortillas
Heat a nonstick skillet over medium heat. Carefully peel off the top parchment paper and transfer the tortilla to the skillet. Cook each side for about 30 to 45 seconds until lightly golden and fully set but still tender. Repeat with remaining tortillas, keeping them warm wrapped in a towel until ready to serve.
How to Serve Low Carb Keto Almond Flour Tortillas Recipe
Garnishes
Enhance your Low Carb Keto Almond Flour Tortillas Recipe by topping your wraps with fresh, vibrant garnishes. Think crisp shredded lettuce, ripe avocado slices, diced tomatoes, or a sprinkle of fresh cilantro. These add brightness and texture, making every bite exciting.
Side Dishes
These tortillas pair wonderfully with a variety of sides. Serve alongside a zesty chimichurri bowl, creamy guacamole, or a fresh cucumber salad to keep things light and refreshing while complementing the rich almond flour base.
Creative Ways to Present
Don’t just roll and eat—get creative! Fold them into mini taco boats for party appetizers, cut into strips for low-carb chips, or use as a base for breakfast wraps loaded with eggs, cheese, and sautéed veggies. This versatile recipe makes it easy to get inventive in the kitchen.
Make Ahead and Storage
Storing Leftovers
Once cooked, these tortillas can be stored in an airtight container in the refrigerator for up to 4 days. To keep them soft, place a damp paper towel on top before sealing; this helps maintain moisture and prevents them from drying out.
Freezing
You can freeze these low carb tortillas by stacking them with parchment paper layers in between to avoid sticking. Wrap tightly in plastic wrap or place in a freezer-safe bag, and freeze for up to 2 months. This is perfect for batch cooking and quick meal prep.
Reheating
When ready to enjoy, gently heat the tortillas in a dry skillet over low-medium heat for about 20 seconds per side or wrap them in foil and warm in the oven. Avoid microwaving as it can make them tough or rubbery. A little care keeps them tender and delicious.
FAQs
Can I use other flours instead of almond flour?
Almond flour is essential in this recipe for its texture and low-carb properties, but you could experiment with other nut flours like hazelnut or pecan. However, the flavor and consistency might vary, so it’s best to stick to almond flour for the classic result.
Why do we add xanthan gum to the dough?
Xanthan gum serves as a binder here, replacing gluten’s function in traditional tortillas. It helps keep the dough together and gives the finished tortillas their characteristic flexibility, so they don’t crumble when rolled or folded.
Can I make these tortillas dairy-free?
This recipe is naturally dairy-free, thanks mainly to using almond flour and olive oil. Just make sure any sides or toppings you pair with them also follow your dairy preferences if needed.
Is coconut flour necessary in the recipe?
Yes, coconut flour plays a key role by absorbing moisture and contributing to the dough’s structure. Without it, the tortillas may turn out too fragile or crumbly, so a small amount is important.
How thick should I roll the tortillas?
Rolling them about 6 inches in diameter and thin is best. If they’re too thick, they won’t cook evenly or be flexible enough, and if too thin, they might tear easily. Using parchment paper helps achieve a perfect even thickness every time.
Final Thoughts
I genuinely hope you give this Low Carb Keto Almond Flour Tortillas Recipe a try because it’s one of those kitchen heroes that makes low-carb living feel indulgent and fun. The ease of the ingredients and the quick cooking process mean you’ll have fresh tortillas ready in no time, perfect for any meal of the day. Once you taste that tender, flavorful bite, you’ll wonder how you ever lived without them!
Print
Low Carb Keto Almond Flour Tortillas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tortillas
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Carb, Gluten Free, Keto
Description
These Low Carb Tortillas are a perfect gluten-free and keto-friendly alternative to traditional tortillas. Made with almond flour and coconut flour, they are quick to prepare and cook on the stovetop, resulting in soft, pliable, lightly golden wraps ideal for tacos, burritos, or wraps.
Ingredients
Dry Ingredients
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon warm water (more if needed)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Incorporate the eggs and olive oil into the dry mixture, stirring until a dough begins to form and comes together.
- Adjust Dough Consistency: Add the warm water one tablespoon at a time, mixing thoroughly after each addition, until the dough is soft but not sticky enough to handle easily.
- Divide and Shape Dough: Divide the dough into 6 equal portions and roll each into a ball to prepare for flattening.
- Roll Out Tortillas: Place one dough ball between two pieces of parchment paper and roll it out into a thin circle approximately 6 inches in diameter for an even, thin tortilla.
- Cook Tortillas: Heat a nonstick skillet over medium heat. Place each rolled tortilla in the skillet, cooking for 30–45 seconds on each side until it becomes lightly golden and pliable.
- Repeat and Keep Warm: Repeat this process with the remaining dough balls. Keep the cooked tortillas warm by wrapping them in a towel until ready to serve.
Notes
- For added flexibility, store cooked tortillas in a sealed container in the fridge and reheat slightly before serving.
- You can use a tortilla press lined with parchment paper for easier and more uniform shaping.
