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- Can You Make Tortillas With Almond Flour?
- How To Make Keto Tortillas
- Three Tips For The Best Keto Almond Flour Tortillas
- Are Corn Tortillas Keto?
- How Many Carbs In Almond Flour Tortillas?
- How Do You Store Keto Tortillas?
- How To Freeze Keto Almond Flour Tortillas
- What To Serve With This Almond Flour Tortilla Recipe?
- Tools To Make Keto Almond Flour Tortillas
- Keto Almond Flour Tortillas Recipe
When you want to wrap, roll, and stuff – you need this almond flour tortillas recipe! These keto almond flour tortillas are amazing. Not only are they pliable and chewy like a flour tortilla, but they are incredibly versatile and can be used in so many different ways. Try out these keto tortillas with your favorite taco filling, cheese for a quick quesadilla, or even kebabs for a Mediterranean twist. My tortillas from almond flour are quick and easy, too. They take under 20 minutes to make and just 4 simple ingredients that you probably already have in your keto pantry. Ok, enough chit chat, let’s learn how to make keto tortillas!
Oh, and if you prefer coconut flour, try these coconut flour tortillas instead.
Can You Make Tortillas With Almond Flour?
Oh yes, these easy gluten free almond flour tortillas are made from almond flour and a few other ingredients like eggs, psyllium husks, and gelatin powder, all of which help give them a pliable, and roll-able texture.
How To Make Keto Tortillas
It’s super easy to make keto tortillas with almond flour:
- Mix up the keto tortilla dough. Add super fine almond flour, psyllium husk powder, gelatin powder, and sea salt to a food processor. Process until uniform.
- Add the eggs and water. Process until the dough pulls away from the sides and forms a ball.
TIP: If the dough is dry, add a tablespoon of water at a time, until the dough forms.
- Section out the tortillas. Cut the dough into 6 sections. I like to flatten the dough into a disc and then cut like a pie.
- Shape the tortillas. Roll each section into a ball (about the size of a golfball!) and flatten the tortillas into 1/8-inch thick circle, either with a rolling pin or tortilla press.
- Cook the keto tortillas. Heat a lightly oiled pan over medium heat and cook tortilla for about 30-60 seconds per side, until golden.
TIP: Don’t add too much oil to the pan, or the tortillas will get crispy and break when you try to bend them!
Three Tips For The Best Keto Almond Flour Tortillas
TIP #1: Don’t let get the edges of the tortillas get too disk or crispy, otherwise they will break when you try to fold them.
TIP #2: Fold the tortillas gently when you need to fold or roll them.
TIP #3: If the tortillas get stiff as they cool, you can reheat them in the microwave or oven at 300 degrees F to make them more pliable.
Are Corn Tortillas Keto?
No, corn tortillas are not keto friendly. An average serving of corn tortillas (2 small tortillas) is about 20+ grams of carbs, way too many for a small amount of food.
It’s why we needed this almond flour tortilla recipe!
How Many Carbs In Almond Flour Tortillas?
One of these tortillas made with almond flour has just 3 grams net carbs! You can have your keto friendly tortillas and eat them too! 🙂
How Do You Store Keto Tortillas?
These keto tortillas should be stored in the refrigerator. I always recommend putting a layer of parchment or wax paper in between the layers, so they don’t stick together. Then, you can store them in a plastic bag or airtight container.
How To Freeze Keto Almond Flour Tortillas
The good news is that these keto almond flour tortillas can be frozen, so you can always have a stash in the freezer.
Let the almond tortillas cool completely, and store them in a freezer-safe bag.
TIP: When you freeze them, it’s especially important to use a layer of parchment paper in between the layers, so that the almond flour wraps don’t stick together.
What To Serve With This Almond Flour Tortilla Recipe?
Now to the fun part! What are you going to fill your almond flour taco shells with? Soooo many good options.
Here are some protein filling ideas:
- The Best Easy Carne Asada – Tuck a few slices of carne asada into these keto almond flour tortillas and top with salsa or sliced avocado.
- Instant Pot Shredded Chicken – You can go in so many directions with this basic shredded chicken recipe. Top with cheese and salsa, buffalo sauce and blue cheese, or even
- Slow Cooker Beef Barbacoa – Chipotle fans, you’ll love this copycat recipe!
- Grilled Ground Lamb Kofta Kebabs – You can go beyond Mexican with your almond meal tortillas. Roll up a kebab with some red onions and a dab of yogurt sauce.
- Shrimp Quesadillas – Swap the flour tortillas for these almond flour ones.
- Shredded Chicken Tacos – So easy and delicious.
And some fixings:
- Homemade Fresh Tomato Salsa
- Avocado Tomatillo Salsa
- Cauliflower Hummus – If you want to make the tortillas thicker, they’ll work like pita bread with hummus
- Keto Taco Seasoning
These tortillas also make delicious vegetarian quesadillas – skip the beans to keep them low carb.
Tools To Make Keto Almond Flour Tortillas
Tap the links below to see the items used to make this recipe.
- Food Processor – The almond flour tortilla recipe comes together so quickly with the food processor. This is my favorite one!
- Tortilla Press – A press is highly recommended for the best keto tortillas, but you can also use a rolling pin. The press is the fastest way to get evenly pressed tortillas!
- Nonstick Pan – Using a nonstick pan means you don’t need much oil to brown your tortillas.
Keto Almond Flour Tortillas Recipe:
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Keto Almond Flour Tortillas Recipe
An easy, pliable keto almond flour tortilla recipe! Learn how to make keto tortillas with just 4 simple ingredients + 20 minutes. Just 3g net carbs each!
Recipe VideoTap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Combine the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor. Process until uniform.
Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. If it's too dry, add more water a tablespoon at a time until the dough forms. It should be dense, moist, and dough-y, not wet or dry. Scrape any ingredients stuck to the sides with a spatula if needed.
Cut the dough ball into 6 sections. (The easiest way is to flatten into a disc and cut like a pie.)
Roll each section into a ball, about the size of a golf ball, then roll into a 1/8-inch-thick (.3 cm) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)
Heat a very lightly oiled pan over medium heat. (Do not add too much oil or the tortillas will get crisp.) Add a tortilla and cook for 30-60 seconds per side, until golden. Flip and repeat on the other side. Repeat with remaining tortillas.
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Serving size: 1 tortilla
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