Traditionally, the corn tortilla dates back 12,000 years to the Mayan and Aztec diets. The story is told that the tortilla was originally a gift from a peasant to his king. In Spanish, tortilla means little cake, and has a very long history accompanied by a variety of preparation methods that truly are a “labor of love”. Tortillas are a staple in South American and Mexican cuisines, making it a bit more difficult to eat many dishes on a low carb diet. Traditional tortillas are loaded with carbohydrates from the use of corn or wheat which means they are not keto friendly. Luckily we have a great replacement to make your very own tortillas which is low in carbs and easier to prepare than you think!
An elevated tortilla? It’s Friday night and all I can think of is getting off of work to go relax with my family at our favorite Mexican Restaurant. Nice end to a very long week of work, my happy place, but oh those tortillas that accompany my delicious fajita dinner! Well, my best option is to learn to make tortillas the keto way and enjoy that homemade version at home with my family, next to most any of my delicious home cooked meals. This gluten-free tortilla recipe will be a go to for your side dish, bread replacement, wrap, or even just for a yummy snack. Grab the almond flour and let’s get cooking!
Keto Tortillas Ingredients
- Almond Flour- Blanched almond flour is a staple in low carb baking. It is mild in flavor and typically uses a 1:1 ratio for regular flour.
- Coconut Flour- This is another flour substitute that has very unique properties. Typically it will be more dry and produce a dense texture. It is very absorbent and soaks up any extra liquid in recipes.
- Psyllium Husk- Unlike the other flours used in this recipe, psyllium husk is unique because it helps act as a binder in baking. It will help make the tortillas more pliable as well.
- Xanthan Gum- Another unique ingredient because this helps act as the “gluten” and thickener in recipes.
- Baking Powder- The main leavening agent in this low carb tortilla recipe. This will help lighten the texture and puff the tortillas up slightly.
- Egg- A slightly beaten egg helps bind the ingredients together. It also helps with leavening and richness.
How to Make Keto Tortillas
Recipes don’t get much easier than this! Simply whisk dry ingredients in a bowl. Add a slightly beaten egg and olive oil. Work ingredients together with your to form dough. Place a piece of parchment paper on your counter or flat surface and dust with a little bit of almond flour down. Divide dough into 6-8 small pieces (depending on the size of tortillas you would like). Use a rolling pin and press each ball into circle. Roll dough in between two pieces of parchment paper to avoid sticking. Cook each tortilla in a lightly greased skillet for 2-3 minutes per side and remove from heat.
Tips for Making the Best Keto Tortillas
- Be sure to use parchment paper when rolling these low carb tortillas out. This will ensure the dough doesn’t stick to your surface. Make sure to turn your dough often as well.
- Use a greased cast iron skillet to produce the flavorful char marks on the tortillas. This will give them a more authentic taste and texture.
- If you find that your dough is breaking, add an additional 1-2 tablespoons of water. It should be sticky and hold form.
- This dough works great on a tortilla press, but rolling out the dough and using a large circle mold will give you all uniform sized tortillas.
Keto Tortillas FAQs
Can keto tortillas be frozen?
Yes! Separate each tortilla with a piece of parchment paper and store in the freezer for up to 3 months. To use, let the tortillas thaw in the fridge overnight or on the counter for a couple of hours.
How to reheat keto tortillas?
Reheat any unused tortillas in a lightly greased skillet set over low-medium heat. These low carb tortillas can also be reheated in the microwave for 15-20 seconds.
Can I use xanthan gum instead of psyllium husks?
Unfortunately, each provide a unique texture for these keto tortillas. Both of these ingredients are necessary in this recipe.
Why did my keto tortillas come out green or purple?
Sometimes when psyllium husk is cooked, the color will change. This does not mean the product is spoiled or expired.
Browse our curated collection of fan-favorites and discover your new favorite snack or supplement.Shop Best Sellers
Are these keto tortillas vegan?
These tortillas are not considered vegan because it uses egg in the recipe. To make these vegan and plant based only, substitute one flax egg.
Can I make these into tortilla chips?
Yes! Follow the same recipe, but instead of cutting the dough into circles just cut into small triangles, squares, or rectangles. Bake them in a preheated 350° F oven for 10-15 minutes until golden brown.Print
Easy Keto Tortillas
Look no further for a mouth watering recipe for keto tortillas! In a few simple steps you can make these low carb, gluten-free tortillas, and they are so delicious you’lll never use store bought again!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- 2 cups almond flour
- 2 tablespoons coconut flour
- 4 tablespoons psyllium husk
- 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 egg (lightly beaten)
- 1 tablespoon olive oil
- Splash apple cider vinegar
- 2–3 tablespoons of warm water
- Add almond flour, coconut flour, baking powder, psyllium husk, xanthan gum, and salt to a medium sized bowl or food processor. Whisk dry ingredients to combine.
- Add egg, olive oil, vinegar, and 1-2 tablespoons of warm water. Mix or pulse to combine. Add additional water by the tablespoon until dough comes together to form a ball.
- Place a large piece of parchment paper on your counter and lightly dust with almond flour. You can either roll out all of the dough and cut it into small disks or divide dough into small pieces and roll each out with a rolling pin. For more uniform sized tortillas, roll all of the dough and cut using the top edges of an appropriate sized bowl or large biscuit cutter/ring mold.
- Heat a large skillet over medium heat and lightly grease with oil or non-stick spray. Cook each tortilla for 1-2 minutes on each side. Remove from heat and stack under a kitchen towel to keep warm.
- Serving Size: 1 tortilla
- Calories: 267
- Fat: 22g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 10g
Keywords: keto tortillas