These low carb tortillas are what your “been-there-done-that” low carb meals need a little more of…
Because they’re SO unbelievably delicious, are crazy soft, and are the perfect vehicle for any tasty filling you’ve worked up! Did I mention they’re ACTUALLY pliable?? These bad boys can wrap up any deliciousness without a crack or crumble, unlike the cardboard like low carb options lining grocery store shelves…
A few tips and trick are needed to make low carb tortillas perfectly scrumptious, so here’s everything you need to know…
Let’s get tossing!
How to make low carb tortillas
Think beyond low carb tacos my friends, there are all sorts of low carb foods begging to be wrapped up in these low carb tortillas! Perfect for portable low carb lunches, or adding a new twist to your low carb dinners.
The key to these tasty low carb tortillas lies in three ingredients: Xanthan gum, baking soda and apple cider vinegar. The combination of these 3 ingredients is necessary to making low carb tortillas that’re pliable and stick together…
Low carb flour (in this case, almond flour) lacks the same glue like capability of traditional wheat flour — which is where xanthan gum comes in. It acts as a glue to bind our low carb tortillas ingredients together!
It also increases the elasticity, which will prevent our low carb tortillas from cracking, and makes them more pliable.
That said, xanthan gum makes the low carb tortillas dough a bit sticky! Which can be annoying, but is simply remedied by using damp hands to maneuver the dough.
Baking soda and apple cider vinegar.
The combination of these two ingredients releases CO2, which adds just the right amount of fluff to our low carb tortillas!
The rest of our low carb tortillas ingredients are standard low carb shopping list items, so without further ado, let’s make these bad boys!!
Add the dry ingredients to a food processor, and pulse until combined. Then, remove the top and add the egg and apple cider vinegar. Continue to pulse, using 1 second intervals, until the dough forms into a ball.
Form the tortillas.
You’ve got 2 options to form your low carb tortillas:
The first option (my preference, and the method used in the photo above), is to use a rolling pin to roll the dough between 2 sheets of parchment paper, until it’s ¼” thick. Then press a 5” bowl into the dough to stamp out the low carb tortillas.
Continue to roll and stamp the scraps into tortillas, I was able to make 6 low carb tortillas using this recipe.
The second option, is to divide the dough into 6 balls (remember to use damp hands!). Roll each ball between two pieces of parchment paper until they’re ¼” thick.
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Cook the tortillas!
Heat a large non-stick over medium-high heat, then brush it with vegetable oil. The trick here is to get your pan hot before adding the low carb wraps! We want to sear them, but not cook them too long (this will make them brittle).
Your cooking time will vary, depending on the thickness and the heat of your pan, but shouldn’t take longer than 10-20 seconds on each side.
Stash the cooked low carb tortillas in a kitchen towel, (this will keep them slightly moist and soft) as you cook the remaining tortillas.
Reheating Paleo Tortillas
These paleo tortillas are best served immediately! I recommend only searing up as many low carb taco shells as you plan to eat in a sitting, as they tend to harden in the fridge.
But, if you’re ok with slightly less pliable low carb tortillas, wrap them in a damp paper towel and place them in the microwave. After a quick zap, these tortillas are ready for whatever low carb lunch ideas and low carb dinner ideas you have in mind!
Freezing Almond Flour Tortillas
Trust me when I say, these almond flour tortillas are too good to waste! Again, freezing/reheating will make them slightly less pliable, but in my eyes, that’s WAY better than the alternative!
Stash your paleo wraps leftovers in the freezer for low carb meal prep ideas in the future! Just use the same reheating instructions described above.
More Gluten Free Tortillas Recipes
Whether you’re making keto tacos, low carb taco salad, or you’re prepping a stash for your next low carb taco bell splurge, there are plenty of gluten free tortillas recipes to choose from. To name a few others:
- Cheese Taco Shells
- Coconut Flour Tortillas
- Cauliflower Tortillas
Looking For Store Bought Low Carb Tortillas?
If this seems like more work than you’d like for a midweek dinner (I can relate!), check out some of these keto friendly tortillas store bought instead! They make for delicious keto tacos, with some low carb taco seasoning and juicy meat:
Low Carb Tortillas
I hope you guys enjoy this suuuper quick and tasty recipe for low carb tortillas! Drop me a comment below, and let me know what you fill your low carb tortillas with. Enjoy!
Low Carb Tortillas
- 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!
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