Description
These soft and flexible almond flour tortillas are the perfect low-carb and gluten-free alternative to traditional tortillas Easy to make with just a few ingredients they’re great for tacos wraps and even homemade chips Whether you’re following a keto paleo or gluten-free diet this recipe will become a staple in your kitchen
Ingredients
1 cup almond flour finely ground
1 tablespoon psyllium husk powder
2 large eggs
¼ cup water
½ teaspoon salt
1 teaspoon olive oil optional for a softer texture
Instructions
In a mixing bowl whisk together the almond flour psyllium husk powder and salt
Add the eggs and water then mix until a dough forms
Let the dough rest for 5 to 10 minutes to absorb moisture
Divide the dough into 4 equal portions
Place each portion between two sheets of parchment paper and roll out into a thin tortilla shape
Heat a dry skillet over medium heat
Cook each tortilla for 1 to 2 minutes per side until lightly golden and flexible
Remove from heat and keep warm under a clean kitchen towel
Enjoy immediately or store for later use
Notes
If the dough is too sticky chill it for 10 minutes before rolling
For extra flexibility add a teaspoon of olive oil to the dough
Store tortillas in an airtight container in the fridge for up to 5 days or freeze for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Bread & Wraps
- Method: Stovetop
- Cuisine: Mexican Keto Gluten-Free
Nutrition
- Serving Size: 1 tortilla
- Calories: 90 to 110 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 7 to 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6 to 8g
- Trans Fat: 0g
- Carbohydrates: 2 to 3g
- Fiber: 2g
- Protein: 4 to 5g
- Cholesterol: 50mg
Keywords: Almond flour tortillas recipe low-carb tortillas gluten-free tortillas