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
Scale
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.
