Easy Almond Flour Tortillas

About

These easy Keto tortillas only require a handful of ingredients to make. Once the dough is prepared, they can be shaped and cooked in just a matter of minutes. Perfect as a Keto sandwich wrap alternative!

Keto Almond Flour Tortilla Ingredients

These Keto wraps are made from almond flour, ground flaxseed, eggs, xanthan gum, a little sweetener and basic seasonings. The wraps call for a little erythritol, however this can be swapped for your preferred low carb sweetener or omitted entirely if you would prefer. You may also wish to add additional seasonings such as dried herbs. Ensure to adjust your macros to allow for any changes made.

Serving Suggestions

These easy Keto tortillas are a great choice in any instance where you would typically use bread or wraps. Perfect folded around your favorite low carb sandwich fillings or used as a burrito wrap. They could even be used as a quick Keto pizza base for lunches. Simply cook as per the guidelines, top with your preferred pizza flavorings then heat through in the oven.

Ingredients

2 ½ cup almond flour
2 medium raw egg
1 teaspoon xantham gum gluten free by hodgson mill
1 teaspoon salt, sea salt
1 teaspoon 100% pure erythritol by now
½ cup whole ground flaxseed meal by bob's red mill
¼ cup warm water
⅛ teaspoon black pepper

Instructions

Add the almond flour, ground flaxseed, xanthan gum, salt, pepper and erythritol to a food processor. Blend well to combine. Substitute or omit the sweetener and any other seasoning as desired.
Add the eggs and water. Blend well to combine. You should have a slightly tacky dough but it should not be too sticky.
Arrange a large square of baking paper on a clean work surface. Turn the dough out onto the paper. Divide the dough into four even portions.
Take one ball of dough and set the others aside. Take another large square of baking paper and place on top of the first ball of dough. Roll the dough out between the sheets of baking paper to an even thickness. The dough should be roughly the size of a side plate. Place a side plate over the dough and score around the edges to create a circle. Trim away any excess dough and use this to patch up any thin areas of the tortilla. Roll the excess dough flat.
Lightly oil a large skillet. Heat the skillet over a medium/high heat. Carefully flip the tortilla off the baking paper into the skillet. Cook for 1-2 minutes on each side until golden brown and hot through. Repeat this process with the remaining dough to create four tortillas.