For best results, use a high-quality almond flour that is finely ground. Don't skip the resting period for the dough; this allows the flours to absorb the liquid and creates a more pliable tortilla. If the dough is too sticky to handle, add a little more almond flour, one teaspoon at a time. Store cooked tortillas in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a dry skillet or microwave before serving.
Keto Tortillas
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS42
Embrace the flavors of your favorite Mexican dishes without the carbs! These remarkably pliable and delicious keto tortillas are a game-changer for low-carb lifestyles, offering the perfect canvas for tacos, quesadillas, or wraps. Quick, easy, and surprisingly authentic in taste, they'll become a staple in your kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol21 mg
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Fiber4 g
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Protein4 g
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Saturated Fat1 g
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Sodium117 mg
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Sugar1 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a food processor, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt. Pulse until thoroughly mixed. Add the apple cider vinegar and blend until the mixture is smooth. (5 minutes)
02
StepIn a separate small bowl, whisk together the egg and water. Gradually add the egg mixture to the food processor, about 1 tablespoon at a time, blending until a sticky dough ball forms. (3 minutes)
03
StepTransfer the dough onto a surface lightly dusted with almond flour. Knead gently until the dough is soft and pliable. (2 minutes)
04
StepWrap the dough in plastic wrap and let it rest at room temperature to allow the flours to fully hydrate. (10 minutes)
05
StepDivide the dough into 8 equal portions. Roll each portion between two sheets of parchment paper into a thin, approximately 5-inch disc. (15 minutes)
06
StepHeat a cast-iron skillet or griddle over medium-high heat. Lightly grease the surface with cooking spray. (2 minutes)
07
StepCarefully place one dough disc in the hot skillet. Cook for about 5 seconds, then immediately flip with a spatula. Continue cooking until the tortilla is lightly golden brown, about 40 seconds. Flip again and cook for another 40 seconds, or until cooked through. (2 minutes per tortilla)
08
StepRemove the cooked tortilla from the skillet and keep warm in a tortilla warmer or wrapped in a clean kitchen towel while you cook the remaining tortillas.
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Natasha Buckridge
Jun 23, 2025I added a little chili powder to the dough for extra flavor. Delicious!
Juana Brown
Jun 1, 2025These are surprisingly good! I was skeptical about keto tortillas, but these taste just like the real thing!
Reilly Hamill
May 16, 2025The xanthan gum is key! Don't skip it. It gives the tortillas the right texture.
Ramona Rutherford
Apr 11, 2025I found that letting the dough rest is important. It makes it much easier to roll out.
Casper Bernier
Mar 29, 2025These tortillas are great for making wraps and sandwiches too.
Kara Schoen
Mar 18, 2025My family loves these! They can't even tell they're keto!
Jailyn Legros
Mar 12, 2025I've tried other keto tortilla recipes, but this one is the best!
Carmen Lebsack
Jan 14, 2025Easy to make and perfect for my low-carb diet. I use them for everything from tacos to quesadillas.
Aniya Ledner
Dec 10, 2024Make sure to keep an eye on them while cooking, they can burn easily.