Warm, soft, pliable and ridiculously DELICIOUS keto 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 low carb 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!
Looking for more keto bread? Check out my keto wraps, keto bagels, or my keto pizza crust.
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What I Love About This Keto Tortillas Recipe
Whether you’re having family taco night, wrapping fresh tuna salad for lunch or making some tasty enchiladas, this keto 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!!
Almond Flour Tortillas Recipe Notes
Making keto tortillas 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…
Ingredient Notes
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 keto 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 keto 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!
Don’t cook too long! Cooking these tortillas too long will yield a dry/brittle product. 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 keto 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
Storing Tips
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 keto 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.
Serving Recommendations
Serve these low carb tortillas with all your taco faves! Ground chicken tacos, cabbage, salsa, and keto guacamole are my favorites.
You can also get fancy and fill them with keto taco salad, or use them to make quesadillas for a side to your keto taco soup or keto taco casserole.
Recipe Variations
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!
- Play with some herbs or spices. 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.
- Adding in veggies or changing flour. If coconut flour tortillas or cauliflower tortillas are more of what you’re looking for, I suggest following a recipe for one of those instead, as they can’t be added into this recipe without serious swaps.
More Keto Bread Recipes
For me, bread was one of the hardest things to give up when making the switch to low carb foods… which is why I’ve worked up quite a collection of recipes! Here are a few other faves of mine:
Keto Tortillas
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Almond Flour
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Xanthan Gum
- 1 Teaspoon Baking Soda
- 2 Teaspoons Apple Cider Vinegar
- 1 Egg whole
- Mild Tasting Oil (see notes below) for cooking
Instructions
- In a food processor, pulse to combine the dry ingredients.
- Remove the top, and add apple cider vinegar (2 teaspoons) and whole egg (1).
- 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 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!
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Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Nutritional information is based on 1 tortilla, if you make 6 using this recipe:
