Keto Flour Tortillas
Just because you are low carb doesn't mean you can't enjoy flour tortillas. These almond flour tortillas are the BEST keto tortillas I have tried!
Ingredients
- 3/4 cop Wholesome Yum Superfine Almond Flour
- 1/4 cup Oat Fiber
- 1 tbsp Wholesome Yum Coconut Flour
- 2 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 1/4 tsp pink salt
- 2 tsp fresh lime juice
- 1 egg lightly beaten
- 1 tbsp water or more as needed
Instructions
- Add almond flour, oat fiber, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until thoroughly combined.
- Add the lime juice with the food processor running.
- Once it has distributed evenly, add the egg, then the water.
- Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Wrap dough in cling film and knead it through the plastic for a minute or two.
- Allow dough to rest for 10 minutes.
- Heat up a cast-iron skillet (preferably) or non-stick pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should skip around the skillet a bit.
- Break the dough into 8 equal-sized balls. I use my kitchen scale for this.
- Using a tortilla press, place the ball between two pieces of wax or parchment paper and press into a round (I usually then roll that round out thinner with a rolling pin with the tortilla still between the pieces of waxed paper). Alternately you can roll the tortilla out between two sheets of parchment or waxed paper with a rolling pin. *See Notes
- Transfer to the skillet and cook over medium heat for just a few seconds (until the tortilla begins to brown). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side, 30 to 40 seconds. IMPORTANT - Do not overcook them or they will no longer be pliable.
- Keep them warm in an oven on low wrapped in kitchen cloth, or in a tortilla warmer, until serving. To rewarm, heat briefly on both sides until just warm (less than a minute), or warm them in the microwave for just a few seconds.
Notes
- If you want a perfectly round tortilla, place a bowl on top of the rolled-out tortilla and cut around it with a paring knife.
- I highly encourage you to purchase a tortilla press to make these tortillas. It will help you to achieve the thin tortillas you are looking for. I make them every week so the cost is well worth it. If you are rolling them out by hand you will need to roll them very thin to achieve the 5" diameter tortillas.
- These tortillas are best eaten right away. Alternatively, you can keep the uncooked dough in the refrigerator for up to three days, or they also freeze well (separated with wax paper) for up to three months.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 78kcalCarbohydrates: 3gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 137mgPotassium: 12mgFiber: 2gSugar: 1gVitamin A: 30IUVitamin C: 0.4mgCalcium: 40mgIron: 0.2mg
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