Warm, soft, pliable and ridiculously DELICIOUS almond flour tortillas are one of the simple pleasures of low carb living.
This unleavened low carb bread makes the perfect vehicle for many of your tastiest low carb tortillas. Because let’s face it – some low carb recipes are just more enjoyable without silverware!
Few almond flour recipes are as soft and supple as this almond flour tortillas recipe. They don’t crack or crumble, but they do offer a warm pillowy cushion that welcomes a myriad of flavors and textures. Once you try these babies you’re going to fall in love.
Let me show you why!
Whether you’re having family taco night, wrapping fresh tuna salad for lunch or making some tasty enchiladas, this almond flour tortillas recipe is SO much better than the flavorless cardboard packs lining grocery store shelves.
I absolutely love the soft fluffy texture and the way they gently cradle food. Here are even more reasons to love them:
- Ready in under 30 minutes
- Rich full-bodied flavor
- Hearty and nutritious
- Soft and supple
- Don’t crumble and fall apart!!
Making almond flour flatbread is a quick and easy alternative to eating the same boring thing over and over again or completely throwing your low carb diet plan out the window. It’s really simple if you know a few tricks of the trade…
Almond Flour – Stick with a fine grain almond flour for best results! (Bob’s Red Mill and Trader Joe’s brand make awesome products)Cooking with almond flour is different than cooking with traditional wheat flour. It has its own rich flavor and unique characteristics.
Xanthan Gum – Since almond flour lacks gluten, we’ll add xanthan gum to this recipe. Xanthan gum acts as a binder and adds elasticity to this almond flour tortillas recipe.
Fluff – Baking soda is a base with a high pH level (8 or 9). When mixed with an acid, the resulting chemical reaction releases CO². This reaction gives this almond flour tortillas recipe just the right amount of fluff. (In our case, vinegar is the acid.)
IMPORTANT Cooking Tips!
The dough does tend to be pretty sticky when it’s wet. This is due to the use of xanthan gum (more on that later) and it is easily remedied by working with damp hands.
It also makes the use of parchment paper crucial or you could end up with a sticky mess!
Cooking this delicious almond flour tortillas recipe too long will result in a dry brittle product that only disappoints. For best results, get your pan hot and sear your tortillas on both sides.
Searing takes place in a matter of seconds – not minutes. For me, this was about 20 seconds on each side but that will vary with skillets and exact temperatures. (You’re looking for a light golden sear)
Tools To Make
One of the things I love most about this almond flour tortillas recipe is that they don’t require any crazy kitchen gadgets. Making them only requires the will to have soft great-tasting fluffiness wrapped around your food and the rest can be improvised…
Here’s what you need:
- Food processor to mix ingredients
- Parchment paper to prevent sticking
- Rolling pin to roll tortillas
- Hot skillet for cooking
- Clean kitchen towel for wrapping warm tortillas
For best results, only cook what you plan to eat in a sitting because this almond flour tortillas recipe is more susceptible to cracking after hardening in the fridge. They are, however, too good to waste.
If you need to save some of this incredible almond flour tortillas recipe just be prepared that they’ll be slightly less pliable. Its best to keep them in a large Ziploc with the air squeezed out.
When you’re ready for them, simply wrap them in a wet paper towel and pop them in the microwave for a few seconds. The warm steam will soften them up for a low carb lunch that’ll make you salivate!
Can You Freeze Them?
Yep! You can freeze them, but the same principals apply. This almond flour tortillas recipe is just too good to waste.
I would rather have these frozen leftovers than those bland strips of cardboard lining grocery store shelves any day of the week and twice on Sunday! Reheat them the same way, too.
There are other good healthy recipes for tortillas, but these are my go-to recipe. This particular recipe isn’t extremely versatile, but it tastes so good that it’s okay!
The easiest way to tweak the flavor without changing the recipe is to play with some herbs or spices — Use a pinch of garlic salt, those types of things. I personally love this recipe exactly as it stands but you may prefer your own spin-off.
Can I Turn These Into Chips?
Low carb tortilla chips opened my eyes again and brought sunshine back into my low carb world! To make almond flour tortilla chips, simply slice these up, toss them in olive oil and bake them in the oven until they’re crispy and perfect.
Psst — I typically make low carb tortilla chips with cheese as I find they get a more even crisp, but this recipe will also do the trick if you have leftovers!
Can I Swap Almond Flour For Coconut Flour?
Making coconut flour tortillas isn’t as simple as swapping the almond flour for coconut flour (I wish it was). Each of these flours have their own unique personalities and characteristics, so they can’t be used in an even swap.
For instance, coconut flour is VERY dry and requires extra moisture to perform the way we want it to in most recipes. It is, however, a nut free alternative with a high fiber content.
Can I Make These With Cauliflower?
Making cauliflower tortillas is like using one of nature’s superfoods to create comfort! Yeah, they’re that good.
BUT, it’s not the same recipe. As incredible as cauliflower is, it’s very different from almond flour. If you just try throwing cauliflower into your almond flour tortillas, you’re not going to like the result.
Can I Add Cheese To This Recipe?
Making cheese taco shells is one of my FAVORITE, crispy, crunchy ways to curb my taco cravings — that said, this almond flour tortillas recipe is best as is, without adding cheese. If it’s cheese you’re craving, try making low carb quesadillas with this recipe instead!
Almond Flour TortillasPrint Recipe Pin Recipe
- In a food processor, pulse to combine the dry ingredients.
- Remove the top, and add the apple cider vinegar and egg.
- Pulse using 1 second intervals, until the dough forms into a ball.
- We’ll then form the tortillas, which can be done 1 of 2 ways. The dough will be sticky, so use damp hands to handle it!
- Option 1: Use a rolling pin to roll the dough between 2 pieces of parchment, then press a 5” bowl into the dough to “stamp” tortillas. Form the scraps back into a ball, then roll and stamp. Continue doing this until you’ve used all the dough. (This is my preferred method)
- Option 2: With damp hands, divide dough into 6 small balls. Roll each between 2 pieces of parchment paper until they’re ¼” thick.
- Heat a large nonstick over medium heat.
- Once the pan it hot, brush it with vegetable oil and add the tortillas. Don’t over crowd them, you may need to do this one at a time.
- Brush the tops of each tortilla with oil.
- Cook time will vary with the heat of your pan — you want each side to get a light golden sear, which took my about 20 seconds. Don’t over cook! This will make them brittle!
- Wrap cooked tortillas in a kitchen towel as you cook the rest.
- Serve warm and enjoy!
When you need a little warm sunshine to wake up your day and brighten your meal, reach for these incredible almond flour tortillas. They are really easy to make and suuuper pliable.
This rich delectable almond flour tortillas recipe makes a warm pillowy cushion for any food you want to wrap and eat with your hands. Use them for breakfast, lunch or dinner and experience the awakening for yourself!