low carb tortillas

Keto Tortillas made with almond flour and just a few other ingredients! This homemade low carb tortilla recipe is so easy to make, you'll never need storebought ones again. Plus, these keto tortillas are completely gluten free, and have no sugar added to them too.

Keto Tortillas Recipe (Easy, Low Carb, &amp; Made With Almond Flour)

Cup (112 grams) Blanched Almond Flour

Tbsp (8 grams) Xanthan Gum

Tsp (2 grams) Baking Powder

Nice Pinch Of Salt

Large Egg

Tbsp (15 grams) Water

Add all of your ingredients to your food processor, and process until a ball of dough forms.

Now remove the dough from the processor and cover it with plastic wrap.

Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.

The kneading and resting process will just help activate the xanthan gum, and give the tortillas they&#8217;re fantastic bendability.

Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.

Then, when you form the smaller balls of dough, you&#8217;ll want to start forming your tortilla shells.

So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.

The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don&#8217;t skip out on it.

Now, flatten the ball of dough with your hands, and once it&#8217;s flat use a rolling pin to finish rolling the dough out.

Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.

I recommend using a small bowl that&#8217;s about 6 inches in diameter to test and see if you&#8217;ve rolled the dough out enough.

When you&#8217;ve got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.

Now use a knife to trace around the edges of the bowl.

Once you&#8217;ve done that, remove and save the extra dough.

You&#8217;ll be able to make a 5th keto tortilla out of it later on.

Now we&#8217;re all set to cook the tortillas!

These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.

Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.

Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)

When the entire tortilla turns this lighter color, that&#8217;s when you&#8217;ll want to give it a flip.

Now, once you flip it, just count to 5 and remove it from the pan immediately.

This will ensure you don&#8217;t overcook the tortilla, and that it will be bendable and pliable.

And I can&#8217;t stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.

If you do, there&#8217;s a good chance you&#8217;ll overcook it.

Good Question......Recipe says they can stay in the frig for a few days. That's all we got.

I would store the tortillas in between parchment paper and freezer bag.

These were crazy good. Couldn't believe how simple and satisfying they were. Thank you!

These. Are. So. Good. OMG.

They taste nearly exactly like corn tortillas, and are pretty simple to make. Your instructions are spot on. My carb- loving partner just started keto and is jazzed that we finally found something that tastes "like bread". We definitely look forward to more recipes like this!

Fantastic Recipe!! Finally found one that tastes phenomenal!!

If you are using a tortilla press should you divide into 5 balls rather than 4?

I can wait to try these!

I measured all ingredients by grams and then the completed ball of dough by oz. I got 4 perfect tortillas by weighing them out at 1.7 oz each.

Do you store these in the fridge after cooking or as a dough?

And for how many days will they stay good?

These low carb tortillas are BRILLIANT! (And I have tried A LOT of failed low carb tortilla recipes.) I made these today and they turned out exactly as described and as shown in the video. Plus, they taste fantastic...no more cauliflower tortillas for me...this is my go-to recipe from now on.  So far I have made “the diet chef’s” Chocolate Mug Cake and Keto Pizza in 10 Minutes and all I have to say is that every recipe has turned out exactly as described AND tastes great! Terrific recipes like these make following a low carb/Ketogenic lifestyle sustainable as well as enjoyable. Thank you, Diet Chef (Joe)!

Phenomenal. I've tried recipes with coconut flour but they didn't have the right taste. These are amazing.

Thank you so much. I can now have a decent curry!

THIS
RECIPE
IS
AWESOME

Best low carb tortilla recipe I’ve ever tried for texture ‘likeness’ to a real tortilla without sacrificing flavor. Also very easy to prepare with excellent results if you just FOLLOW THE DANG RECIPE! :)

Made it and then cut into triangles and fried to use for nachos. So good!

Count me amongst those singing the praises of this tortilla recipe!

I’ve also tried several other recipes and none has lived up to their billing. These do! And I don’t think I’ve tried one of your recipes yet that has worked as advertised.

Thanks for all your effort in this.

i have tried all tortilla recipes, yep this one is the keeper of all of them.. i have made 3 batches of these already, for those asking above, after i let the dough rest, i wrap in parchement paper and put in pastic bag in the fridge, i have had up to two days in frig no problems, but the dough only makes like 5 so will go before you know it..i use a tortilla press, easy peasy...we eat with everything, perfect recipe...

I think I’ll add some corn bread extract for a corn tortilla feel! Thanks for the uber easy recipe.

OMG I just made these for the first time and they are incredible as well as super easy! I have been looking for a keto tortilla and ALL have crashed and burned except this one!

I can now enjoy taco nites with my family!

Thank u Diet Chef u r the best!

FINALLY!!  As a Latina, tortillas are a staple at my house. Feeling left out,  I've always felt tempted to grab a corn tortilla...NOT ANY MORE!  The recipe was fast and easy to follow and it tastes delicious!  THANK YOU SO MUCH!!!

I followed this recipe to the letter and it was great. I actually cut 1 with a pizza cutter and fried it a little harder to make tortilla chips. It was delicious with my salsa and cheese. Thank you so much.

I never ever leave comments (I don't know why!) but felt compelled to do so with this.

In one word - outstanding!!!

Insanely easy, directions matched the video exactly.  

I wasn't strict with my round circles and it almost felt like Naan bread, if I didn't want to use them for taco shells.  

This will absolutely be a staple in this house.  I love recipes with ingredients I have at home + that I can pronounce.  

Thanks Joe!!!!!

@joeduff 

I made these today for Taco Tuesday and they came out sooo good! My family will never know they are Keto and good for them! Can’t wait to make them into nachos.  This was a life changer!

These are awesome!!!!  I used a kitchen aid mixer instead of a food processor and they came out perfect!!!  I love your two minute bread as well.  Thanks very much for these great recipes.

Absolutely fabulously! I served them with chicken molé and they were perfect. I got rave reviews from my guests.

The best I’ve made and tasted
I think they would be nice filled with cheese and folded

Easiest and tastiest keto-friendly tortillas, I've tried!....and i grew up on a Mexican border town, making the real stuff with my grandma!  When I started my weight loss/keto journey, breakfast tacos and quesadillas are 2 things that I really missed....gutting a taco is no fun lol.  This has brought those back for me!  NOW, my mom is willing to try a low-carb lifestyle, too. 
Thank you 😘

I can’t even express how good these are! Thanks Chef! No more low carb tortillas from the store!

Best tortilla recipe I've ever had that's keto.

Amazing. My first time making tortillas and they tasted and looked beautiful.  thank you

Second time i made these they sort of taste like lays chips. All i did different was cover them in coconut oil ( the dough balls ) and flat them out like normal then put them in a oven for 400 degrees for around 8 minutes. I highly recommend you cut circles out the dough so the edges don't burn.

This recipe is so tasty. I rolled some thinner and baked longer to also make crispy tostadas!

These are GREAT tortillas!  I have made several tortilla recipes, all using coconut flour and other flour - almond or psyllium husk, and they don't taste that great or they are too thick or too spongy.  These are the best I've found.  I ate them for dinner with carnitas in tacos and ate 1/2 of another one with just Kerrygold butter on it, and the flavor was fabulous.  Great recipe, thank you!

Thank you Joe!  I love that you measure your ingredients by weight makes for a much more accurate recipe and a fantastic end result.  I’m looking forward to trying these and making a bunch of them so I can freeze them and have them on hand when we want fajitas or nachos!  That’s one thing I find with Keto is everything has to be made from scratch which is fine but it requires a lot more planning ahead. So I’m working hard on weekends to plan and prep for the coming week so I can be so much more successful!  Because when I fail to plan I fail.  Life is so much simpler when I have a go to list that gives me step by step instructions and then all I have to do is EAT!  Which I love to do which has got me to the weight that I am but with keto and portion control I’m sustaining a life that I truly want one full of adventure and fun, with weight loss as an awesome side effect!  Thank you Joe for all your recipes you’ve been an integral part on my journey of success!!!

Excelent recipe. I made it yesterday. Thansks for shearing. Patricia from Argentina.

This is the best recipe I have ever tried for keto tortillas. It’s the closest to the authentic flour tortilla.

So delicious, perfectly pliable, and just incredibly easy to make too

I’m used to making homemade flour tortillas and they are so good so it’s hard to find a healthy replacement but I tried this recipe and it was amazing. I’m going to see if I can do a small adjustment but other than that I really think they are perfect.

This is truly a godsend recipe. I had never made any type of flat bread before. I have been making batches of this recipe for the last many months and it is truly bulletproof as long as you follow the directions. 


Today I made 32 (50 gram each) tortillas and I freeze them in zip lock bags - two in each bag. I use them for fajitas or just wrap sandwiches. 

Thank you so much for sharing this recipe

PS - if you have a similar easy to make and healthy pizza dough recipe that would be spectacular

OMG!  So good.  My first time making tortillas and they turned out perfectly.  The taste is amazing.   Thank you so much for this recipe!

I’m with everyone else ... these are amazing! The first time I made these, I made them too thick and didn’t measure ingredients by grams. Now I measure the ingredients by grams; each ball of dough weighs 6.5 oz. and makes 4 tortillas at 1.7 oz. each. I use a tortilla press and press and turn 4 times. They turn out PERFECT! After cooking, have also added avocado oil in a skillet and fried both sides until golden brown and crunchy. Great with melted cheese or use as a tostada base. Thank you Chef Joe!! Would give more stars if allowed.

Love this recipe. Made tacos and appreciated these tortillas over store bought especially because we are watching our carbs.
Taste delicious!

Fantastic... I don't often comment on blogs/websites but I couldn't resist with this Almond Tortilla Recipe... 
Anyone Keto, who bypasses this recipe is missing out... The only complaint from my Keto Boy in the household was "why such a small batch" LOL. He's a fussy eater, but loves these Tortillas. So glad, now I don't feel guilty eating a taco when he couldn't... Thanks for the great recipe...

Tried this first time today and it was amazing!!! My non-keto husband loves it! We really have to keep our eye on that 5-second flip! 😁 I missed the first one and it turned out brittle, but still yummy nonetheless! Thank you Diet Chef!

Just made them for breakfast tacos!  Fabulous &amp; delicious!

Keto Tortillas made with almond flour and just a few other ingredients! This homemade low carb tortilla recipe is so easy to make, you'll never need to buy them from the store again. Plus, these keto tortillas are completely gluten free, and have no sugar added to them.

100+ Keto Recipe Cookbook: Gum.co/BestKetoCookbook
Instagram: https://www.instagram.com/thejoeduff

Full Recipe: https://www.thedietchefs.com/keto-tortillas-recipe/

THINGS I USED IN TODAY'S KETO TORTILLAS RECIPE: 

Food Scale: https://amzn.to/2stDBTb

Food Processor: https://amzn.to/2KM8OIn

Non-Stick Pan: https://amzn.to/2HhVY2D

Parchment Paper: https://amzn.to/2NtxWFP

Rolling Pin: https://amzn.to/2HjJDLd

Bowls: https://amzn.to/2ZkKEbY

Almond Flour: https://amzn.to/2OGwOx8

Sunflower Seed Flour (if allergic to almonds): https://amzn.to/31ZgbCd

Xanthan Gum: https://amzn.to/2ZfD9mz

Optional - Tortilla Press: https://amzn.to/2TYa66g
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KETO TORTILLA MACROS (PER TORTILLA) RECIPE MAKES 5:

165 Calories

13g Fat
5g Carbs
3.5g Fiber
1.5g NET CARBS
6g Protein

1.5g NET CARBS

Xanthan Gum can be replaced on a 1:1 basis with Guar Gum.

You could also use Psyllium Husk, but you will need atleast 3x as much of it.

If you have a tree nut allergy use sunflower seed flour instead of almond flour....link to some is posted above.

Two-Ingredient low-carb tortillas perfect for tacos and wraps!

Low Carb Tortillas

Egg Whites

Coconut flour

tbsp Water

tsp Baking powder

garlic powder

tsp Onion powder

tsp chili powder

tsp Pink Himalayan Salt

Add egg whites, coconut flour, baking powder and water in a bowl. Combine well (should be a uniform, watery mixture).

Optional: add seasonings and mix.

Heat a skillet (any size you want your tortillas to be) to low heat. Wait until the pan is hot, spray with cooking spray, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).

As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.

Allow it to cook for a couple minutes until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.

Repeat process until all the batter is cooked. The above mixture made 16 small taco sized tortillas for us.

TIP: If your first tortilla doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!

https://content.jwplatform.com/videos/vfNvemz0.mp4

Try these low carb tortillas for an easy to make addition to Mexican night. Just a handful of ingredients are needed.

These (15-minute!) gluten free and keto tortillas are super pliable, easy-peasy and make the best low carb tacos... at just 2g net carbs a pop!

(15-Minute!) Gluten Free & Keto Tortillas

almond flour

g coconut flour

xanthan gum

baking powder

salt

apple cider vinegar

egg (lightly beaten)

water

tortilla press

Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps. 

Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to three days in the fridge). 

Heat up a skillet (preferably) or pan over medium heat.&nbsp;You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should ‘run’ through the skillet.

Break the dough into eight 1” balls (26g each). Roll out between two sheets of parchment or waxed paper with a rolling pin or using a tortilla press (easier!) until each round is 5-inches in diameter.&nbsp;

Transfer to skillet and cook over medium heat for just 3-6 seconds (very important). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side (though with the traditional charred marks), 30 to 40 seconds. The key is not to overcook them, as they will no longer be pliable or puff up.

Keep them warm wrapped in kitchen cloth until serving. To rewarm, heat briefly on both sides, until just warm (less than a minute).

These tortillas are best eaten straight away. But feel free to keep some dough handy in your fridge for up to three days, and they also freeze well for up to three months.

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

c. coconut flour

kosher salt

lime juice

egg,

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

Finally--it's the tortilla you've been waiting for!  These low-carb tortillas are simple to make and require only three ingredients, yet they make delicious wraps for sandwiches and burritos! They are suitable for low-carb, ketogenic, diabetic, and LC/HF diets.

Low-Carb Tortillas

mozzarella cheese ((8 ounces))

Preheat oven to 375º F.  Cut 5 pieces of parchment about 14 inches long.  Have a rolling pin and 2 cookie sheets available.

Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.

Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.&nbsp;

As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.

While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.

Form one section into a ball and place on a piece of parchment paper.  Pat into a disk shape, then cover with another piece of parchment.  Using the rolling pin, roll into about a 9 inch circle. &nbsp;Place the circle of dough on half of the parchment lined baking sheet. Set aside.

Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.

Bake the tortillas for 5-7 minutes&nbsp;or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.

Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

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

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

Easy to make low carb tortillas made from riced cauliflower are gluten-free and paleo friendly. And they make great wraps for keto sandwiches.

Cauliflower Tortillas

cauliflower

eggs

garlic powder (optional)

salt and pepper (to taste)

Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone mat.

Place riced cauliflower in a microwavable bowl and cook on high for 2 minutes. Stir the cauliflower then microwave another 2 minutes.

Transfer the cooked cauliflower rice into a dish towel and squeeze out as much liquid as possible.

Put the cauliflower back into the bowl and stir in the eggs and garlic powder (if using). Then stir in the coconut flour, salt, and pepper.

Divide mixture into 6 mounds onto the prepared sheet pan and flatten each into a flat tortilla shaped rounds.

Bake for 10 minutes at 375°F, flip each circle, then bake for another 5-7 minutes. Remove from oven and place each tortilla on a baking rack to cool for 10-15 minutes.

While tortillas are on the cooling rack, add a tablespoon or two of oil into a skillet and heat over medium heat. Once oil is hot, brown each side of the tortillas in the pan to crisp up the edges.

Thank you for this wonderful recipe and for proving we can make delicious tortillas without regular flour. They tastes so delicious!  They’re a winner in my book!  Cant wait to try your other recipes.

I made these with almond flour (doubled it) and it worked great!

Hi Lisa
I don’t like to microwave food
Can you just steam the cauliflower rice?
Or steam the cauliflower, then rice it?

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