These beautiful keto tortillas are perfectly pliable to use as a wrap for fajitas, burritos or tacos! They taste amazing and will satisfy your bread craving!
Traditional tortillas are made with either refined white flour or corn and are high in carbohydrates. Making a keto, low carb tortilla at home is not as hard as you would think and it's more satisfying and enjoyable knowing it's not full of processed carbs that turn to sugar in your body.
These keto almond flour tortillas are easy to make, delicious to eat and need just a few simple ingredients. This recipe makes 6 keto tortillas and each serving has just 2 net carbs! You can also make these nut free by swapping the almond flour with sunflower seed flour. Use these for your favorite taco or burrito or even turn them into keto tortilla chips!
CAN I SWAP THE ALMOND FLOUR?
Almond flour has been getting a bad rap lately in the keto space. Some say because it is high in Omega-6, eating all your keto baked goodies made with almond flour may cause you to have an imbalance of Omega-3 to 6 ratios, which may cause inflammation.
But who eats baked goods all day anyway? Even if they are keto, I don't eat almonds, almond butter or almond flour on a daily basis, do you? My approach to eating a keto diet, is with whole, real foods in their natural state, think single ingredient foods like avocados, grass-fed beef, broccoli, eggs etc.
My food doesn't consist of daily doses of almond flour, so for me almond flour is still a great low carb keto flour. If you have a nut allergy you should be able to swap the almond flour with sunflower seed flour in the same amount, though I have not tested this out.
CAN I LEAVE OUT THE PSYLLIUM HUSK?
Psyllium husk powder is one of the best alternatives to gluten in keto friendly baking recipes. It helps retain moisture in baked goods and that helps with reducing keto breads from being too crumbly and falling apart.
Use psyllium husk powder over whole husk as it makes the tortillas lighter. If you only have whole psyllium husk, simply blend in a blender to make a powder and store the rest in an airtight container.
It's also got a nice high fiber content and is often used in products like Metamucil, for helping to keep yourself regular. I do not recommend leaving psyllium husk out of this recipe.
WHAT CAN I REPLACE XANTHAN GUM WITH?
Xanthan gum is a common food additive that helps to thicken and stabilize foods, especially baked goods that are gluten free. It's provides that texture that gluten would have provided. It's a soluble fiber that your body doesn't breakdown and can't digest so it doesn't provide any calories or carbs. Some people don't like to use it because it is a sugar derived typically from corn. If you're not a fan of using xanthan gum, glucomannan is the next best choice.
Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant. It can be found as a powder, but can also be found in capsule form. Because of its ability to soak up liquids, it is an impressive thickener and emulsifier. If you've never heard of it before, maybe you've tried shiritaki noodles? It is the main ingredient for those noodles and has very little carbs and calories. Either of these will work well in this recipe.
HOW TO MAKE KETO TORTILLAS
Place all the dry ingredients into a mixing bowl and stir to combine. Add in the egg , egg white and water and mix well.
Place in the fridge to rest for 15 minutes. Chilling and resting allows the psyllium to swell and the dough to be firm enough to roll without being to sticky. Then you will be able to shape the dough into a ball with your hands very easily.
Cut into 4 pieces and roll each piece into smaller balls. Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin. Remove the top sheet of parchment paper.
Take a saucepan lid with a diameter of about 6 inches (or 15cm). Place lid on the rolled dough and cut around it using a sharp knife. Remove the cutoffs from the edges.
Repeat for the rest of the dough balls then re-roll the cut offs to make 2 more tortillas for a total of 6.
Heat a little coconut oil or olive oil in a frying pan over a medium heat. Fry each tortilla for about 45 seconds per side, or until golden. Repeat for all the remaining tortillas.
HOW TO STORE KETO TORTILLAS
These are best if stored in the refrigerator. You can wrap them between pieces of parchment paper and in an airtight container in the fridge for up to 3-4 days. You can also store these in the freezer for up to 2 months.
WHAT TO FILL THESE KETO TORTILLAS WITH
LOW CARB KETO ALMOND FLOUR TORTILLAS
Low Carb Keto Almond Flour Tortillas
- Place the dry ingredients into a mixing bowl and stir to combine.
- Add in the eggs and water and mix well. Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
- Cut into 4 and roll into 4 smaller balls.
- Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin.
- Remove the top sheet of greaseproof paper.
- Take a saucepan lid with a diameter of apx. 6 inches (or 15cm). Place lid on the rolled dough and cut around it using a sharp knife. Remove the cutoffs from the edges. Repeat for the rest of the dough balls then re-roll the cut offs to make 2 more tortillas.
- Heat a little coconut oil or olive oil in a frying pan over a medium heat. Fry each tortilla for about 45 seconds per side, or until golden.
- Repeat for all the remaining tortillas.
- Storage: 3 - 4 days in an airtight container in the fridge or freezer for 2 months.