Tortillas

About

If you are missing tortillas on your low carb diet then look no further! This easy Keto tortilla recipe will help to banish those cravings. Prepared with just a few simple ingredients, these Keto almond flour tortillas are nice and pliable – ready to be filled with any taco filling of your choice!

Are Tortillas Keto Friendly?

Traditional tortillas are commonly made with high carb ingredients such as wheat or corn, making them non-compliant for a Keto diet. However, our Keto tortilla recipe uses low carb almond flour to create a Keto friendly dough. Being on a low carb diet doesn’t have to mean missing out on your favorite meals, as there are often easy to prepare Keto alternatives to replace your favorite foods. These easy tortillas are a great example!

How Many Carbs Does a Tortilla Have?

Traditionally made tortillas are laden with carbs. Our Keto tortillas however can be enjoyed guilt free. At only 2g of net carbs per tortilla and 9g of fat, you can comfortably indulge in this low carb alternative without fear of undoing all your hard work.

Ingredients

1 ¼ cup almond flour
2 teaspoon baking aids xanthan gum by bob's red mill
1 teaspoon baking powder
¼ teaspoon coarse kosher salt by morton
2 teaspoon apple cider vinegar
1 large raw egg
1 teaspoon water

Instructions

Add the almond flour, xanthan gum, baking powder and salt to a food processor. Pulse the ingredients together until well combined.
Crack the egg into the food processor. Add the vinegar and water. Blend again until well combined. A ball of dough should start to form in the food processor.
Turn the dough out onto a sheet of plastic wrap. Wrap the plastic around the dough to cover it completely. Knead the dough in the plastic wrap for 1-2 minutes to bring the dough together. Set the dough aside to rest for 10 minutes.
Once rested, unpeel the plastic wrap from around the dough. Divide the dough into 8 even sized portions. Roll each portion of dough into a ball with your hands.
Place each ball of dough in between two pieces of parchment paper. Roll as thin as possible to create a round tortilla. Repeat this process with each ball of dough so that you have 8 tortillas.
In the meantime, begin heating a non-stick skillet until hot. The pan is hot enough when a drop of water runs around the pan, but does not evaporate right away. Gently peel the dough from the parchment paper and place it flat in the hot pan. Cook on each side for less than 30 seconds (if it doesn’t cook this fast the pan is not hot enough). You will begin to see the edges starting to turn brown and the underside will have char marks. Flip the tortilla and cook on the other side for a few seconds. Do not overcook them or they will not be pliable and will crack.
Stack the tortillas on a plate underneath a kitchen towel once cooked. This will keep them warm until ready to serve. Serve with your favorite low carb fillings.