Description
Discover how to make soft almond flour tortillas that are low in carbs, perfect for keto and vegan diets.
Ingredients
Scale
- ¾ cup + 1 tablespoon almond flour (96g)
- 2 tablespoons coconut flour (18g)
- 1 tablespoon psyllium husk powder (10g)
- ½ teaspoon baking powder
- ¼ to ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup warm water (120g)
- Olive oil for cooking
Instructions
- In a medium bowl, mix almond flour, coconut flour, psyllium husk powder, baking powder, and salt until well combined.
- Add warm water and olive oil to the bowl. Stir with a spoon until dough forms.
- Knead the dough with your hands for 30–45 seconds until smooth and slightly moist but not sticky. Add a little water if too dry, or a pinch of coconut flour if too sticky.
- Divide dough into 4 to 6 equal balls depending on desired tortilla size. Keep unused balls covered or chilled.
- Place one dough ball between two lightly oiled sheets of parchment paper. Flatten and roll into a 6–8 inch circle. Peel off top paper.
- Heat a nonstick skillet over medium and lightly oil it.
- Flip the tortilla onto the skillet (parchment on top), peel off the paper, and cook for 2–3 minutes. Flip and cook 1–2 minutes more until soft with light browning.
- Keep warm under a towel and repeat with remaining dough balls.
Notes
- For larger tortillas, divide dough into 4 pieces instead of 6.
- Store tortillas in an airtight container in the fridge for up to 4 days or freeze between parchment layers.
- Serve with guacamole, egg salad, shredded chicken, or wrapped around grilled vegetables.
- Perfect with celery sticks or a few olives on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 small tortilla
- Calories: 129
- Sugar: 0g
- Sodium: varies
- Fat: 10.7g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: varies
- Protein: 3.8g
- Cholesterol: 0mg