Almond Flour Tortillas
Keto and Low Carb, these Almond Flour Tortillas are easy to make, sturdy, pliable and are perfect for tacos, chicken wraps or make them mini for Carnitas!
Servings 4 tortillas
- ¾ cup almond flour super fine
- 20 g psyllium husk about 1 ½ tbsp after it’s been finely ground
- ½ tsp sea salt
- 2 tsp olive oil
- 1 egg
- ⅓ cup hot water
Large non stick skillet
Parchment & Wax paper
Tortilla press - see notes if you do not have one
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.
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.
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.
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 minute, 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.
Repeat for the remaining 3 tortillas. Store these almond flour tortillas in air tight reusable bags the fridge for up to a few days, or divide them with parchment paper and store them in the freezer!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 1.6 g net carbs per tortilla, if made into 4 almond flour tortillas.
- Divide them into 8 or 12 to make mini tortillas - perfect for Carnitas or small soft shell Tacos.
- I use the NOW brand of psyllium husk to ensure my tortillas don't turn purple!
- Although I highly recommend using a tortilla press, because you will get perfect tortillas without much effort, there are other ways to make tortillas without out one. You can either roll the dough out as thin as possible using a rolling pin, then cut it into a circle using a pizza or fondant cutter, or press each ball of dough into a thin tortilla using a heavy cast iron skillet. Either way, be sure to place the dough on top of a piece of parchment paper and then a sheet of wax paper over top of the dough before rolling or pressing.
- Be sure the skillet you use in non stick, other wise the tortillas will stick to the pan. If using a cast iron skillet, lightly oil the surface with olive or avocado oil, and then wipe it away gently with a piece of paper towel to avoid making the keto tortillas crispy.
- If the dough is sticking to either of the papers, try spraying the papers lightly with oil.
- Do not over cook the almond flour tortillas. How long they need to fry depends on how hot your skillet is. Some may need 30 seconds a side, others may need 2 minutes a side. You're looking for very small amounts of brown bits to keep the keto tortillas soft and pliable.
Serving: 1tortilla | Calories: 184kcal | Carbohydrates: 7.9g | Protein: 6.1g | Fat: 14.7g | Sodium: 317mg | Fiber: 6.3g | Net Carbs: 1.6g