These keto tortillas are a game-changer, offering all the flexibility of traditional wraps without the carbs. Ready in just 15 minutes, they’re ideal for busy weeknights or last-minute meal prep. Soft, pliable, and sturdy enough to hold your favorite fillings, they’re a low-carb dream come true.
Their light, delicate texture and slightly nutty flavor make them perfect for tacos, quesadillas, or even desserts. With only a handful of simple ingredients, you’ll whip up a batch faster than ordering takeout. These tortillas are as convenient as they are delicious, proving healthy eating can be effortless.
Ingredients for Keto Tortillas
- 1 cup almond flour (fine texture works best)
- 1 tablespoon coconut flour (helps bind the dough)
- 1 tablespoon xanthan gum (essential for elasticity; no substitute)
- ½ teaspoon baking powder (for a slight rise)
- ¼ teaspoon kosher salt (or sea salt, adjust to taste)
- ¼ teaspoon garlic powder (optional, for added flavor)
- 1 large egg (lightly beaten, acts as a binder)
- 3 tablespoons water (adjust as needed for dough consistency)
Step-by-Step Instructions
- Combine ingredients: Add all ingredients to a food processor. Pulse for 5 seconds until a dough ball forms.
- Wrap and knead: Transfer the dough to plastic wrap, wrap tightly, and knead with your hands for 1-2 minutes. Let it rest for 10-15 minutes.
- Divide the dough: Split the dough into 4 equal balls.
- Roll out tortillas: Place one ball between two sheets of parchment or wax paper. Roll it to ⅛-inch thickness and about 5-6 inches in diameter. Alternatively, use a tortilla press if available. Carefully peel the tortilla from the paper (it will be slightly sticky).
- Cook the tortillas: Heat a large non-stick skillet over medium-high heat. Once hot, cook each tortilla for 15-20 seconds per side, or until slightly charred. Repeat for all tortillas.
- Serve immediately: Enjoy warm with your favorite fillings or toppings!
Delicious Toppings and Fillings for Your Keto Tortillas
These keto tortillas are incredibly versatile! Try filling them with grilled chicken, avocado slices, and a dollop of sugar-free salsa for a quick lunch. For a breakfast twist, scramble some eggs with spinach and cheese, then wrap them up. Craving something sweet? Spread a thin layer of almond butter and sprinkle with cinnamon for a low-carb treat.
How to Store and Reheat Your Tortillas
Store leftover tortillas in an airtight container or ziplock bag with a piece of parchment paper between each to prevent sticking. They’ll keep in the fridge for up to 3 days. To reheat, simply warm them in a dry skillet over medium heat for 10-15 seconds per side, or microwave them for 10-15 seconds wrapped in a damp paper towel to retain moisture.
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the dough ahead and store it in the fridge for up to 2 days. You can also roll out all the tortillas at once, stack them with parchment paper, and freeze them. When ready to use, cook them directly from frozen—just add an extra 10-15 seconds per side in the skillet.
Equipment Tips for Perfect Tortillas
While a tortilla press makes rolling easier, you can achieve great results with just a rolling pin and parchment paper. If the dough sticks, lightly dust the parchment with almond flour. A non-stick skillet is essential for even cooking, but if you don’t have one, a well-seasoned cast-iron pan works too!
Common Questions About Keto Tortillas
Can I use a different flour?
Almond flour is key for texture, but you can experiment with sunflower seed flour for a nut-free option.
Why is my dough sticky?
If the dough feels too wet, add a teaspoon of coconut flour at a time until it’s manageable.
Can I make these vegan?
Try substituting the egg with a flax egg, though the texture may vary slightly.
Keto Tortillas
Ingredients
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 tablespoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder optional
- 1 large egg lightly beaten
- 3 tablespoons water
Instructions
- Combine all ingredients in the bowl of a food processor. Pulse for 5 seconds until a ball of dough is formed.
- Transfer the dough to a piece of plastic wrap and wrap tightly.
- Knead the dough for a minute or two with your hands, then allow to rest for 10-15 minutes.
- Divide the dough into 4 small balls. Place one ball between two pieces of parchment or wax paper and roll until it’s about ⅛-inch thick, and about 5- 6 inches in diameter. You can also use a tortilla press if you have one.
- Carefully peel the pressed tortillas from the paper (the dough will be slightly sticky).
- Set a large non-stick skillet over medium-high heat. When hot, add tortilla and cook until slightly charred, about 15-20 seconds per side. Repeat until all tortillas are toasted and serve immediately.