Keto Almond Flour Tortillas


Are you ready to have a real taco, burrito or a wrap, made with a real tortilla instead of lettuce? Now you can with your Keto Almond Flour Tortilla recipe.

Tortillas are so versatile they can pretty much go with every meal, so these Keto Almond Flour Tortillas are a must on your keto friendly meal ideas. These tortillas are super easy to make and are just what you need to accompany any dish; just make sure to cook enough!

AuthorMiva
RatingDifficultyBeginner

Are you ready to have a real taco, burrito or a wrap, made with a real tortilla instead of lettuce? Now you can with your Keto Almond Flour Tortilla recipe.

Keto Almond Flour Tortillas Recipe

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

 ¾ cup Super fine Almond flour
 1 ½ psyllium husk
 ½ tsp Sea Salt
 1 Egg
 2 tsp Olive Oil
  cup Hot water

1

Using a clean coffee grinder, blend the psyllium husk into a fine powder, then add it to a medium-sized mixing bowl with the almond flour and sea salt. Whisk to combine and then bring a kettle of water to a boil.

2

Add the egg and olive oil to the almond flour and knead until fully combined with a wooden spoon. Slowly pour 1/3 c hot water into the flour mixture while kneading the dough with the wooden spoon constantly. Knead the dough for a minute or two, divide into 4 equal portions (or 12 for mini keto tortillas) and roll each into a ball. Let the dough rest for 10 Minutes

3

Heat a large non-stick skillet on medium heat. Place a piece of parchment paper on the bottom of the tortilla press (see notes below if you do not have one), 1 ball of dough in the center, and then a piece of wax paper on top of the dough. Press the tortilla press down until the dough is flattened into a paper-thin circle, about 7" in diameter.

4

Carefully peel back the wax paper from on top of the tortilla. Place the now-exposed side of the tortilla onto the hot skillet, and then carefully peel away the top layer of parchment paper. Fry the tortilla for about 1 Minutes, until little brown marks have just started to form. Flip the tortilla over and fry for another minute, until the other side has browned a little bit.

5

You can keep them in airtight reusable bags the fridge for up to a few days, or in the freezer divided with parchment paper.

Ingredients

 ¾ cup Super fine Almond flour
 1 ½ psyllium husk
 ½ tsp Sea Salt
 1 Egg
 2 tsp Olive Oil
  cup Hot water

Directions

1

Using a clean coffee grinder, blend the psyllium husk into a fine powder, then add it to a medium-sized mixing bowl with the almond flour and sea salt. Whisk to combine and then bring a kettle of water to a boil.

2

Add the egg and olive oil to the almond flour and knead until fully combined with a wooden spoon. Slowly pour 1/3 c hot water into the flour mixture while kneading the dough with the wooden spoon constantly. Knead the dough for a minute or two, divide into 4 equal portions (or 12 for mini keto tortillas) and roll each into a ball. Let the dough rest for 10 Minutes

3

Heat a large non-stick skillet on medium heat. Place a piece of parchment paper on the bottom of the tortilla press (see notes below if you do not have one), 1 ball of dough in the center, and then a piece of wax paper on top of the dough. Press the tortilla press down until the dough is flattened into a paper-thin circle, about 7" in diameter.

4

Carefully peel back the wax paper from on top of the tortilla. Place the now-exposed side of the tortilla onto the hot skillet, and then carefully peel away the top layer of parchment paper. Fry the tortilla for about 1 Minutes, until little brown marks have just started to form. Flip the tortilla over and fry for another minute, until the other side has browned a little bit.

5

You can keep them in airtight reusable bags the fridge for up to a few days, or in the freezer divided with parchment paper.

Keto Almond Flour Tortillas

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