This is simply the BEST Keto Tortillas Recipe! These flourless low carb tortillas are oh-so-delicious, perfectly pliable, and just incredibly easy to make too. You’ll only need almond flour and just a few other ingredients to make them, and each one has just over 1 net carbs.
Once you make these, you’ll never go back to buying them in the store again. You can’t find tortillas in the store with fewer carbs than these, and probably fewer ingredients too!
And, these homemade tortillas are not just fantastic the day that you make them, they’re great even if you let them sit for several days in the fridge.
today I’m going to show you how to make my go-to keto tortilla recipe. These tortillas are grain-free, gluten-free, and sugar-free, and they’re the perfect keto vessel for all of your favorite Mexican recipes.
- Prep Time: 20
- Cook Time: 2 Minutes
- Total Time: 22 minutes
- Yield: 5 Tortillas 1x
- Category: Dinner
- Cuisine: Keto
1 Cup (112g) Blanched Almond Flour
1 Tbsp (8g) Xanthan Gum
1/2 Tsp (2g) Baking Powder
Nice Pinch Of Salt
1 Large Egg
1 Tbsp (15g) Water
Add all of your ingredients to your food processor, and process until a ball of dough forms.
Now remove the dough from the processor and cover it with plastic wrap.
Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
The kneading and resting process will just help activate the xanthan gum, and give the tortillas they’re fantastic bendability.
Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
Then, when you form the smaller balls of dough, you’ll want to start forming your tortilla shells.
So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.
The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don’t skip out on it.
Now, flatten the ball of dough with your hands, and once it’s flat use a rolling pin to finish rolling the dough out.
Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.
I recommend using a small bowl that’s about 6 inches in diameter to test and see if you’ve rolled the dough out enough.
When you’ve got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.
Now use a knife to trace around the edges of the bowl.
Once you’ve done that, remove and save the extra dough.
You’ll be able to make a 5th keto tortilla out of it later on.
Now we’re all set to cook the tortillas!
These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.
Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)
When the entire tortilla turns this lighter color, that’s when you’ll want to give it a flip.
Now, once you flip it, just count to 5 and remove it from the pan immediately.
This will ensure you don’t overcook the tortilla, and that it will be bendable and pliable.
And I can’t stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.
If you do, there’s a good chance you’ll overcook it.
Xanthan Gum can be replaced on a 1:1 basis with Guar Gum.
You could also use Psyllium Husk, but you will need atleast 3x as much of it.
5g Carbs – 3.5g Fiber = 1.5g Net Carbs per tortilla.
- Serving Size: 1 Tortilla
- Calories: 165
- Fat: 13
- Carbohydrates: 5
- Fiber: 3.5
- Protein: 6
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