Almond Flour Keto Tortillas Recipe

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 1/16-inch-thick (VERY THIN) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)

Heat a very lightly oiled non-stick pan over medium-high heat. (Do not add too much oil or the tortillas will get crisp.) It’s best to add a little oil and then run a crumpled paper towel all over the surface to absorb any extra. It’s important that the heat is high enough as well, otherwise tortillas won’t form dark spots and can also get too crisp.

Flip the tortilla with the paper onto the pan, so that the tortilla is against the pan, then peel away the paper. Cook for 30-60 seconds per side, until brown spots form on the bottom side. (Don’t brown too much, or they will be stiff.) Flip and repeat on the other side. Repeat with remaining tortillas.

Tortillas are only pliable when they are warm, so if they cool down, reheat in the microwave if needed to make them flexible.