As an Amazon Associate I earn from qualifying purchases. Keto bread almond flour’ve already shared recipes for easy Spinach Tortillas and Gluten-Free Tortillas.
Now, here are some tasty keto tortillas. These protein-rich tortillas are not only low-carb but also grain-free, dairy-free, vegan, and gluten-free, plus they can even be made nut-free. They are perfect for using as a keto flatbread, for wraps, tacos, burritos, nachos, quesadillas, and more! Coconut Flour: This isn’t something I’ve tried to sub before because of how unique it is in terms of moisture content, etc.
Psyllium Husk Powder: This is needed for acting similarly to gluten, helping to make the dough a little more malleable, and is probably the critical textural ingredient for these gluten-free tortillas. Check the FAQ section for sub suggestions. Baking Powder: Will act as a leavening agent and provide a little volume to the wraps. You can omit it for flatter results. For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below. How To Make Almond Flour Tortillas? Step 1: Prepare the low-carb tortilla dough.
In a medium-sized bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt and stir to combine. Add the water and oil and mix it well with a spoon to form a dough. The dough should be moist but not sticky. Lightly oil the middle of two sheets of parchment paper, lay the dough ball in between and flatten it with your hand.
Then, roll it out more with a rolling pin to your desired thickness. Be careful not to roll the almond flour tortillas out too thin, or they can crack. Once ready, carefully peel off the top layer of parchment paper. Cook the tortilla for 2-3 minutes, then flip it and cook for a further 1-2 minutes. Meanwhile, roll out the next tortilla. Store Make-ahead: The keto tortilla dough can be prepped 1 day in advance and stored in the fridge covered in plastic wrap.