Name: Easy Keto Almond Flour Tortillas Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: Keto
Ingredients: 1 cup almond flour; 1 tbsp xanthan gum; 1/2 tsp baking powder; Pinch of salt (or season to your liking); 1 egg; 1 tbsp water

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Introduction

These easy keto tortillas made with almond flour are a perfect low-carb alternative to traditional tortillas. Soft, pliable, and quick to make, they’re ideal for wraps, tacos, or any dish where you want a gluten-free option.

A close-up of a woman's hand holding a folded, soft tortilla with light brown char marks scattered on its pale yellow surface. Behind, a dark round white plate holds a small stack of similar tortillas, each showing slight browning and a soft texture. The background shows blurred packages and an egg, set on a white marbled surface with a red and white cloth underneath. The lighting is natural, highlighting the tortilla's soft and warm texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1 tbsp xanthan gum
1/2 tsp baking powder
1 egg
1 tbsp water
Pinch of salt (or season to your liking)

Instructions

Step 1: Blend all of the ingredients together in a food processor until a dough-like ball forms.
Step 2: Remove the dough, cover it in plastic wrap, and knead with your hands for a minute. Set aside to rest for about 15 minutes. This rest improves the tortillas’ bendability.
Step 3: Unwrap the dough and divide it into four equal small balls. Place each ball between two pieces of parchment paper and flatten with your hand.
Step 4: Use a rolling pin to roll each ball out until about 6 inches wide. Use a 6-inch bowl to check the size.
Step 5: Remove the top parchment paper, place the bowl gently over the dough (do not press down), and use a knife to trace around it. Remove the excess dough and save it for later.
Step 6: Repeat the rolling and trimming process for the remaining balls. Use the extra dough scraps to form a fifth tortilla.
Step 7: Preheat a non-stick skillet over medium-high heat. Once hot, cook each tortilla until the color changes from yellowish to off-white, about 30 seconds.
Step 8: Flip the tortilla and cook for an additional 5 seconds. Avoid cooking longer to keep them soft and pliable. Repeat with all tortillas.

Tips & Variations

If you don’t have xanthan gum, you can substitute with guar gum for similar results.
For extra flavor, add herbs or spices like garlic powder or chili flakes to the dough.
Cook tortillas on medium heat first to avoid burning while ensuring they cook through.
Use parchment paper when rolling for easy handling and cleanup.

Storage

Store cooked tortillas in an airtight container or wrapped in foil in the refrigerator for up to 4 days. Reheat gently in a warm skillet or microwave wrapped in a damp paper towel to maintain softness. You can also freeze uncooked dough balls for up to 1 month; thaw before rolling and cooking.

How to Serve

A white toasted tortilla cut into four equal triangular pieces is shown on a black round plate, placed on a white marbled surface with a red and white checkered cloth in the background. The top layer is a golden brown crispy tortilla with small charred spots evenly spread across its surface. The middle layer is melted bright orange cheese, thick and gooey, slightly oozing from the edges that were cut. A woman's hand gently lifts one triangular piece, highlighting the layers and stretchy texture of the melted cheese inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tortillas without a food processor?

Yes, you can mix the ingredients by hand or with a stand mixer, but a food processor helps achieve a smoother dough quickly.

How do I keep the tortillas from tearing?

Resting the dough is key to making tortillas pliable. Also, avoid rolling them too thin and cook only briefly on the second side to prevent drying out.