Almond Flour Tortillas are a very low-carb, gluten-free alternative to wheat flour tortillas. They’re made from almonds and psyllium husk powder. If you want them to be more pliable, add gelatin powder to the mix.
These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.
Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.
It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.
Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.
The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.
Yields 6 servings of Keto Almond Tortillas
The Preparation
13 teablespoon almond flour
2 teaspoon coconut flour
1 tablespoon psyllium husk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/2 cup water
The Execution
1. Measure out and prepare all of the ingredients.
2. In a mixing bowl, add in the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to combine well.
3. Add in the warm water and melted butter.
4. Stir together until everything is combined well.
5. Knead the dough using clean hands until the dough is smooth
6. Lightly oil two sheets of parchment paper then place the dough ball in between the two pieces of oiled paper. Roll out the dough with a rolling pin. Peel the parchment paper away from the tortilla.
7. In a skillet over medium heat, add a little bit of oil to the pan. Add the tortilla to the pan and let cook for 3 – 5 minutes before flipping over to cook the other side.
8. Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
9. Enjoy!
This makes a total of 6 servings of Keto Almond Tortillas. Each serving comes out to be 148 calories, 12g fat, 2g net carbs, and 6g protein.
NUTRITION
CALORIES
FAT
CARBS
FIBER
NET CARBS
PROTEIN
0.25 cup coconut flour
80
4.7
13.3
9.3
4
4
3.00 large egg
236
15.7
1.2
0
1.2
20.7
2.00 tablespoon coconut oil
243
27
0
0
0
0
6.00 tablespoon unsweetened almond milk
11
1
0.5
0.3
0.2
0.5
1.00 teaspoon baking powder
2
0
1.3
0
1.3
0
1.00 teaspoon vanilla extract
12
0
0.6
0
0.6
0
1.00 tablespoon allulose
6
0
0
0
0
0
Totals
590
48.3
16.8
9.6
7.2
25.2
Per serving (/4)
148
12
4
2
2
6
The Preparation
13 teablespoon almond flour
2 teaspoon coconut flour
1 tablespoon psyllium husk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/2 cup water
The Execution
Measure out and prepare all of the ingredients.
In a mixing bowl, add in the dry ingredients: almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk to combine well.
Add in the warm water and melted butter.
Stir together until everything is combined well.
Knead the dough using clean hands until the dough is smooth
Lightly oil two sheets of parchment paper then place the dough ball in between the two pieces of oiled paper. Roll out the dough with a rolling pin. Peel the parchment paper away from the tortilla.
In a skillet over medium heat, add a little bit of oil to the pan. Add the tortilla to the pan and let cook for 3 – 5 minutes before flipping over to cook the other side.
Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.
Enjoy!
Notes
Almond Flour Tortillas are a very low-carb, gluten-free alternative to wheat flour tortillas. They’re made from almonds and psyllium husk powder. If you want them to be more pliable, add gelatin powder to the mix.
These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.
Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.
It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.
Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.
The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.
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