I’ve been on a low-carb kick lately, and these keto almond flour tortillas have become an unexpected hero in my kitchen. They’re like a warm hug, wrapping around my favorite fillings—whether it’s spicy grilled chicken or a simple avocado mash. Honestly, I never thought I’d say this, but they might just be the best thing since sliced bread—or should I say, better than any loaf I’ve tried lately!
Steps
- In a medium bowl, mix almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine all dry ingredients thoroughly.
- Add warm water and olive oil to the bowl, stirring with a spoon until a dough forms. Knead the dough with your hands for about 30-45 seconds until it becomes soft and smooth.
- Divide the dough into 4-6 equal parts, depending on the preferred tortilla size. Roll each portion into a ball and keep them covered with plastic wrap or in the fridge while you work on one at a time.
- Place a dough ball between two lightly oiled sheets of parchment paper. Flatten it with your hand, then roll it out with a rolling pin to the desired thickness, ensuring it doesn’t get too thin to avoid cracking.
- Preheat a lightly oiled non-stick pan over medium heat. Transfer the rolled-out tortilla onto the pan, peeling off the top parchment paper.
- Cook the tortilla for 2-3 minutes on one side, then flip it and cook for an additional 1-2 minutes. Transfer the cooked tortilla to a plate and cover it with a kitchen towel to keep it soft.
- Repeat the rolling and cooking process for the remaining dough balls. Serve and enjoy the tortillas with your favorite fillings or dishes.
Ingredients
- 1 cup (100g) almond flour
- 1/4 cup (30g) coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) warm water
- 1 tablespoon olive oil
FAQ
- Are Corn Tortillas Suitable for a Keto Diet?
- Corn tortillas generally have fewer carbs than traditional flour tortillas, but consuming just one can often meet your daily carb limit on a keto diet. It’s better to opt for a specific keto tortilla recipe instead.
- Can You Freeze Almond Flour Tortillas?
- Yes, you can freeze these tortillas for 2-3 months. Separate them with parchment paper to prevent sticking and store them in a bag to avoid freezer burn. Thaw in the refrigerator before reheating.
- What is a Substitute for Almond Flour?
- If you need a nut-free option, sunflower seed flour can be used in place of almond flour. Some users have also successfully used lupin flour as an alternative.
- How Should I Reheat Low-Carb Wraps?
- There are multiple ways to reheat these wraps, including using a microwave for 20-30 seconds, warming them in a pan, or heating them in the oven until they are warmed through. To keep them soft, you can sprinkle them lightly with water before reheating.
- Can These Keto Tortillas Be Made into Chips?
- Yes, they can be turned into chips. Simply cut the tortillas into pieces with a pizza cutter and bake them until crispy. You can season them with nacho cheese-flavored popcorn salt for a “keto Doritos” effect.
Tips
- Kneading the Dough: If your almond flour is quite dry, consider adding a bit more water to achieve the right dough consistency. It should be moist but not sticky, and you can adjust the texture by adding a little more coconut flour if needed.
- Rolling Technique: To prevent cracking, avoid rolling the dough too thin. Use lightly oiled parchment paper to roll each dough ball, and if you want perfectly round tortillas, use a springform tin or an inverted bowl as a guide.
- Cooking Precautions: When cooking the tortillas, be careful not to overheat them as they can become brittle. Adjust your pan’s heat as needed to maintain the tortillas’ flexibility.
- Storage Tips: You can prepare the tortilla dough a day ahead and store it in the fridge, covered in plastic wrap. Once cooked, the tortillas can be kept in the refrigerator for up to 3-4 days, ensuring they remain covered to prevent drying out.
Equipment
- Psyllium Husk Powder
- Parchment Paper
- Non-stick Pan/Skillet
- Rolling Pin
- Springform Tin (for making perfectly round tortillas)
- Kitchen Scale (for measuring ingredients in grams)
- Food Processor (optional, for kneading dough)
