Keto Almond Flour Tortillas: The Ultimate Low-Carb Wrap

Looking for a healthy and easy alternative to traditional tortillas? These keto almond flour tortillas are vegan, low-carb, gluten-free, and grain-free. They're a fantastic staple for anyone following a ketogenic or low-carb lifestyle, or simply seeking a healthier option. These homemade tortillas are soft, flexible, and durable enough to hold all your fillings.

Why Almond Flour?

Almond flour is a favorite gluten-free and grain-free flour. It has a mild flavor that works beautifully in sweet and savory recipes and has become readily available at mainstream grocery stores. Rich in vitamins and nutrients (notably, vitamin E, fiber, and magnesium), almond flour is ideal for a wide range of dietary needs, including gluten-free, grain-free, Paleo, and ketogenic (it is low in carbohydrates).

Two Main Recipe Variations

There are generally two approaches to making keto almond flour tortillas, each with slight variations in ingredients and texture:

Variation 1: Almond Flour and Psyllium Husk Tortillas

This version relies on the binding power of psyllium husk to create a pliable tortilla.

Ingredients:

• Almond flour (finely ground, blanched almond flour preferred)
• Whole psyllium husks (not psyllium powder)
• Water (filtered tap water, cold water or slightly warm water)
• Optional: Salt

Instructions:

1. Whisk together the dry ingredients: almond flour, psyllium husks, and (optional) salt in a small mixing bowl, breaking up any clumps in the almond flour.
2. Add the water, stirring until completely blended. Initially, the mixture will look wet and loose. In seconds, the psyllium will begin absorbing the water, thickening the dough.
3. Shape the moist, springy dough into a smooth ball.
4. Place the dough ball onto a cutting board and cut into 5 equal pieces. Roll each piece into a ball.
5. Place one of the balls between two sheets of parchment paper or wax paper. Using a rolling pin, roll the dough into a circle that measures 6 inches (15 cm) across.
6. Place the skillet over medium-high heat and heat until it is hot (spritz with nonstick spray if using a regular skillet).
7. Cook the tortilla for 1 to 2 minutes (it will bubble and puff slightly in a few places). Slide a spatula underneath and lift it slightly to check for browning; once it has many browned spots, flip it over.

Variation 2: Almond Flour, Coconut Flour, and Xanthan Gum Tortillas

This recipe uses a combination of almond flour and coconut flour for structure, and xanthan gum for flexibility.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Finely ground, blanched almond flour
• Coconut flour (Bob's Red Mill, Besti, or Arrowhead Mills Coconut Flour recommended)
• Xanthan gum
• Baking powder
• Egg & Egg White
• Water
• Sea salt

Instructions:

1. In a large mixing bowl, whisk together the blanched almond flour, coconut flour, sea salt, baking powder, and xanthan gum.
2. Stir in the egg and egg white. Use your hands to knead if necessary. The dough should be the consistency of soft play-dough and may be a bit sticky to the touch. If the dough seems dry or grainy, add 1 tsp. of water at a time until it reaches the desired consistency. Dry dough will yield dry tortillas, so be sure it's not dry! If the dough is too wet to roll out, cover with plastic wrap and allow to rest 5 to 10 minutes to firm up. Afterward, if it's still too wet, add 1 tablespoon of almond flour at a time until it's firm enough to roll.
3. Roll the dough into 6 equal-sized balls. Be sure to keep the dough you're not using covered with plastic wrap so it doesn't dry out.
4. Place one ball of dough onto the center of a medium-sized piece of parchment paper then cover with plastic wrap. Lightly press down onto the dough with your palm to flatten then roll out from the center with a rolling pin to form a 6-inch round tortilla.
5. Heat a pancake griddle or non-stick pan over medium heat, around 350 degrees. Be sure the skillet is hot before adding the tortillas! Test the temperature by sprinkling on some water. If the water immediately evaporates, it's too hot. If the water rolls around in the pan it's perfect!
6. Pull plastic wrap off the top of the tortilla then flip it (parchment paper and all!) onto the hot griddle or skillet. Do not force the parchment paper to come off, it will come off easily when ready.
7. Cook for around 10 seconds or as soon as the parchment easily pulls off. Then, flip, and cook an additional 30 to 45 seconds. Do not overcook or they will no longer be pliable.
8. Set aside in a tortilla warmer or between 2 damp paper towels. Tortillas will soften as they set.

Tips for Success

• Measurement is Key: For the most accurate results, especially with alternative flours, use a digital kitchen scale for consistent recipe results. The density of almond flour can vary significantly.
• Don't Overcook: Overcooking will result in dry, brittle tortillas.
• Parchment Paper is Your Friend: Use parchment paper or wax paper to roll out the dough and prevent sticking. If the paper is really sticking to the tortilla, place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer).
• Adjusting Dough Consistency: If the dough is too thick, add water gradually. If it's too moist, add more almond flour or coconut flour (depending on the recipe). The dough should have the texture of soft play dough.
• Skillet Temperature: Ensure the skillet is hot before cooking the tortillas.
• Resting Time: Allowing the dough to rest for a short period allows the psyllium husk or coconut flour to fully absorb the moisture, resulting in a better texture.

Troubleshooting

• Why is My Dough Too Thick or Too Moist? The answer is measurement.
• Why are My Tortillas Dry? You may have overcooked them, or your dough may have been too dry.
• My Tortillas are Sticking to the Paper: Place the tortilla (in its paper) in the freezer for 3 or 4 minutes (not much longer).
• My Tortillas Came Out Green or Purple: This is a common occurrence when baking with psyllium husks. Depending on the brand of psyllium you use, your tortillas may come out with a purple or green tinge. It is still OK to eat.

Variations and Substitutions

• Nut-Free: Substitute almond flour with sunflower seed flour. Be aware sunflower seed flour may react with baking powder, leading to a harmless green color. Finely ground cashew flour or hazelnut flour can also be used in place of almond flour.
• Psyllium Husk Powder Substitute: Replace the xanthan gum by adding three tablespoons of Psyllium Husk POWDER and ½ Cup of Very Hot Water. Simply omit the xanthan gum, add the psyllium husk powder with the dry ingredients, and add the hot water into the batter after the eggs are stirred into the dry ingredients.
• Egg-Free: Try a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) or a “flax egg” in place of the egg. Bob's Red Mill egg replacer may also work.
• Flavor Variations: Add sweet spices (e.g., ground cinnamon, ginger, nutmeg or pumpkin pie spice) or savory spices to the dough for extra flavor.
• Coconut Flour Substitute: In place of coconut flour, you can use 6 tablespoons (48 g) of tapioca starch/flour. The dough isn't quite as easy to handle, and the tortillas tend not to bend as well right away. They were more flexible the next day when stored in a sealed plastic zip-top bag with a moistened paper towel. Keep in mind that the tortillas will be higher in carbohydrates if made with tapioca in place of coconut flour.

How to Use Almond Flour Tortillas

Use almond flour tortillas as you would any tortilla or flatbread. They are flexible (especially when warm or room temperature). The tortillas can also be used for making for sandwiches, wraps, desserts (as a sub for crepes), as taco shells, and so much more.

• Tacos and Burritos: The ultimate tortilla for your favorite tacos. These Low Carb Keto Almond Flour Tortillas are made with a base of almonds and are pliable enough to use as a wrap, for tacos or burritos.
• Quesadillas:
• Nachos: If you want to make perfect circle low-carb tortillas and have some leftover dough, you can use this to make some nachos (either in the pan or in the oven).
• Sandwiches and Wraps: What is better than a classic wrap?
• Breakfast Wraps: Make a breakfast wrap filled with scrambled eggs, salsa, avocado
• As a keto flatbread:

Storage and Reheating

• Storage: Store the cooled tortillas in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months. Store loosely wrapped in a kitchen towel up to 24 hours or in a baggie in the fridge for 3 to 4 days. To store: Leftover tortillas can be stored in the refrigerator, covered in paper towels AND plastic wrap. The paper towel ensures it stays soft and fluffy, and less resistant to becoming dry. Tortillas will keep well for up to 5 days.
• Freezing: Freeze in a freezer-safe baggie with parchment paper between each tortilla for up to 3 months. Thaw before reheating. Freeze leftovers in ziplock bags, and store them in the freezer for up to 2 months. Add layers of parchment paper between the wraps, so they don’t stick together, then place within a bag to avoid freezer burn.
• Reheating: Reheat in a non-stick skillet over medium to medium-low heat until heated. I don't recommend adding oil to the pan. Reheat in a non-stick skillet over medium to medium-low heat until heated. I don't recommend adding oil to the pan. There are several ways to re-heat these keto wraps. You can use the microwave for 20-30 seconds, re-heat them within a pan, or in the oven (until warmed through). I like to sprinkle them lightly with water before reheating. You can always refresh the tortillas in a hot dry skillet.

Are These Tortillas Keto-Friendly?

Any tortilla that is low in carbs and high in fiber is keto friendly. Since these low carb tortillas have 5 grams of carbs and 3.5 grams of fiber, they are super keto friendly, coming out to only 1.5 net carbs. Per tortilla, there are less than 2 grams net carbs per serving. Compared to traditional tortillas, you save a whopping 40-45 grams of carbs!

Common Questions

• Are these tortillas like Mission low carb tortillas? No, Mission brand Carb Balance wraps are not gluten free! Some of the marketing for those low carb wraps refers to them as “keto friendly,” but the second and third ingredients are wheat starch and wheat flour, and the package states that it contains wheat. Wheat is a gluten-containing grain and must be avoided on a gluten free diet.
• Are these almond flour tortillas Paleo? They don't contain any grains, dairy, or refined sugars, so they should be considered Paleo, yes.
• Are these tortillas soft or crispy? They're soft and flexible. They are only crispy if they're overcooked, which can happen in a too-hot skillet that burns the almond flour or for too long.
• Do I need a tortilla press? No! I don't usually use a tortilla press and it's not ever going to roll the dough thin enough. But some people like to use one to get started.
• Can you make these in the oven? No, you have to cook them on a skillet or griddle to get the right texture. They would probably burn on one side before you got a chance to flip them to cook the second side.
• Can I Make Large Tortillas? Yes! You can divide this quantity of dough in half (to roll 10-inch / 25 cm tortillas) or into thirds (to roll 8-inch / 20 cm tortillas).
• Can I Make the Dough Ahead of Time? Absolutely! You can wrap and store in the refrigerator the unshaped, raw dough (or shaped into rounds) wrapped tightly in plastic wrap for up to 1 week.

Read also: Keto Calorie Counting: A Detailed Guide

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