almond flour tortillas

These Keto-friendly, low carb and gluten-free tortillas are sturdy enough to hold up to whatever you fill them with, and they're ready in under 30 minutes. Bring on Taco Tuesday!

Best-Ever Keto Tortillas

almond flour

c. coconut flour

xanthan gum

baking powder

kosher salt

lime juice

egg,

water

First time making keto tortillas. They were wonderful! My first one was too wet so I added a little flour and it was great after that! A year on Keto and I finally found something good. I usually hate the texture of the bread and crackers, but this was actually good.

I’ve made these a few times now.  They are easy and delicious!  I mix the ingredients by hand and have not had an issue with the dough coming together.  I do add about 1T of milk and the dough is a bit more pliable.  I press them out by hand with a folded over piece of plastic wrap and get them super thin.  Delicious and my kids ate them and never questioned if they were “mom’s fake bread”.

Just made these and they were yummy! Thank you for sharing!

By looking beautiful, delicious, and easy to make, it can be a snack. Thanks for the great introduction

I haven't made these yet but I was thrilled to find the ingredients are simple.  However, I do not like coconut flour. Could I just use almond flour instead? Has anyone tried it that way?

We were missing our tacos. Super happy with this recipe. It was perfect size for street tacos. Cant wait to make some carnitas for them.

Epic fail. Wouldn’t come off parchment paper and smelled funny.  And it was all new products.

I made this today and it was fantastic! Now I want a tortilla presser. I used a large cup to make my perfect tortillas. My husband thought I bought them at the store.

These are perfect! I have a press which makes it easy and quick.

I grew up with homemade tortillas, And the first time I tried this recipe there was something not right about it. It had a very, very bland flavor,  and the mouth feel really bothered me. They were too gummy. I made them again today, using only half the xanthan gum,  and only the egg white instead of the whole egg. I also rolled them much thinner.   It is a huge improvement.  They are still a little bland, but I’m not sure why because regular tortillas don’t have more ingredients...  maybe it’s the addition of fat into the recipe. I actually have always just used olive oil to keep regular tortillas vegetarian,  although a lot of people use lard. Maybe as I  play with this recipe I can try a little oil but I’m not sure if it will work.  They are still flexible even though they are very thin.  I do think this is a good base recipe, and they really don’t take long to make. I will definitely make them again with my modifications.

https://streaming.hearstdigitalstudios.com/bcdbb9e9-cfa1-46ae-b8b8-b42eb8129a72/video_rover_16x9_1080p_hd_1544995986_15449.mp4

These easy tacos are just the right amount of spicy. Perfect for your next taco tuesday!

These Crock-Pot Chicken Tacos Are A Weeknight Staple

There are only 2 net carbs in these homemade low carb almond flour tortillas, and they&#39;re keto-friendly, and still soft and flexible. You won&#39;t believe how easy they are to make with almond flour and coconut flour!

Almond Flour Low Carb Tortillas | soft and flexible

coconut flour

salt

egg (at room temperature, lightly beaten)

lukewarm water (plus more as necessary)

In a food processor (a miniature one will do), place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine.

If the dough holds together well and feels moist but not wet, process until it forms a ball and mostly clears the dough from the bottom of the container.

If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency. Continue to process until the dough forms a ball as directed.

Prepare the dough.

Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you’re ready to make the tortillas (up to 4 days). It’s best to allow the dough to chill for at least 10 minutes.

Let the dough rest.

When you’re ready to make the tortillas, heat a nonstick or cast iron griddle until hot (if using an electric griddle with a temperature gauge, heat it to 375°F).

Unwrap the dough and divide it into 8 pieces of equal size. Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.

Place on a large piece of unbleached parchment paper and top with another large piece of parchment paper. Use a rolling pin to roll the dough into a round about 7-inches in diameter.

For best results, periodically remove the parchment paper from either side, flipping it frequently to prevent the paper from sticking or wrinkling too much.

Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6-inch round using a 6-inch cake cutter or the lid of a pot. Remove the excess dough and replace the top parchment.

Flip the dough over and carefully pull the paper away from the dough. It should now be rather easy to lift the dough from the papers entirely.

Place the shaped, raw tortilla on the hot griddle and allow to cook, flipping frequently and pressing down with a wide spatula, until it’s opaque on both sides and the tortilla has developed a bit of color.

Repeat with the remaining dough, stacking the warm tortillas on top of one another.

Shape and cook the tortillas.

Serve immediately, or place a stack in a zip-top plastic bag. Place a moistened paper towel into the bag before sealing it tightly. This will help keep the tortillas moist until you are ready to serve them.

They can be refreshed in a hot, dry skillet before serving if desired.

How to store the tortillas.

Easy 15-minute recipe for soft Almond Flour Tortillas that are healthy, gluten-free, and keto-friendly, with only 4 grams of net carbs per serving.

Almond Flour Tortillas

whole psyllium husk ((whole, not powder))

salt (optional)

olive oil oil

luke-warm water

Add almond flour, psyllium husks, and salt to a mixing bowl and mix well. Add olive oil and warm water and mix until all the liquid is absorbed and it forms a dough ball.

Grease your hands with a little oil and knead the dough for 1 minute, then let it rest for 5 minutes.

Divide the dough into 4 pieces and roll each one into a round ball. Place one dough ball in the center of a parchment liner. Cover it with another parchment sheet.

Using a rolling pin, roll the dough outwards in a back-and-forth motion. Rotate the parchment sheets together at a 45° angle and roll again. Repeat this process until you flatten it to an even thickness, about 5-6 inches in diameter.

To fix the shape, place any saucepan lid on the rolled-out dough and press it to cut the dough in a circular shape.

Remove any excess dough and add it to the flattened tortilla. Roll it gently to integrate it into the dough.

To cook the tortillas, heat a non-stick pan on medium-high, and brush it lightly with oil. Carefully place the tortilla into the center of the pan.

Cook for 2-3 minutes on each side, until light golden-brown spots appear. Repeat to make the remaining tortillas.

https://www.youtube.com/watch?v=FYVAYA0IDpA

Easy 15-minute recipe for soft Almond Flour Tortillas that are healthy, gluten-free, and keto-friendly, with only 4 grams of net carbs per serving.

Full Recipe: https://spicecravings.com/almond-flour-tortillas

#almondflour #lowcarbrecipes #ketorecipes #tortilla

Almond Flour Tortillas - Easy 15-minute Recipe

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

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Top 4 almond flour tortillas recipes from across the web

The most viewed almond flour tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Keto Tortillas

Almond Flour Low Carb Tortillas | s...

Almond Flour Tortillas

Keto Tortilla Recipe with 0 Net Car...

The most viewed almond flour tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine