Craving those delicious wraps and quesadillas but missing them on your keto diet? Worry no more! These 3-ingredient almond flour tortillas are your answer! They’re soft, pliable, and perfect for all your favorite fillings, with less than 2 grams net carbs per tortilla!
Why you’ll love this recipe:
- Super easy: Takes just 15 minutes to whip up, no fancy ingredients needed!
- 3-ingredient magic: Almond flour, psyllium husks, and a touch of olive oil – that’s all it takes!
- Perfectly pliable: No more crumbly, dry tortillas! These hold their shape like a dream.
- Keto-friendly: With just 2g net carbs per tortilla, they fit seamlessly into your low-carb lifestyle.
- Versatile: Use them for sandwiches, quesadillas, pizzas, nachos, or even pita chips!
Ready to get started? Here’s what you’ll need:
Ingredients:
- 2 cups almond flour (blanched, preferred)
- 6 tablespoons whole psyllium husks (not powder)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water (not boiling)
Instructions:
- Mix it up: In a large bowl, combine almond flour, psyllium husks, and salt. Slowly add olive oil and warm water, mixing until a dough forms. Let it sit for a minute.
- Knead and roll: Gently knead the dough, form a ball, and place it on a lightly floured surface. Divide into 4 large or 8 small pieces. Roll each piece thin with a rolling pin and cut into tortilla shapes.
- Cook it up: Heat a non-stick pan on medium. Cook each tortilla for 2-3 minutes per side until golden brown.
Tips and tricks:
- Patience is key: The dough might seem thick at first, but kneading and cooking will make it fluffy.
- Parchment paper is your friend: Use it for rolling and transferring tortillas to prevent sticking.
- Spice it up!: Add a sprinkle of garlic powder, onion powder, or paprika for extra flavor.
- Storing and freezing: Leftovers can be stored in the fridge for up to 5 days or frozen for 2 months.
FAQ:
Can I use xanthan gum instead of psyllium husks?
No, xanthan gum cannot replace psyllium as it has too different of a fiber structure to produce fluffy and flat tortillas.
My tortillas came out green or purple. What happened?
This is a common occurrence when baking with psyllium husks. Depending on the brand of psyllium you use, your tortillas may come out with a purple or green tinge. Don’t be put off by this, it happens in many other recipes too.
Are these vegan?
Even though this is a keto tortilla recipe, it’s made without eggs or dairy. This means it is 100% vegan and plant-based.
How many carbs are in each tortilla?
Per tortilla, there are less than 2 grams net carbs per serving. Compared to traditional tortillas, you save a whopping 40-45 grams of carbs! Essentially, these are no carb tortillas!
Can I use a tortilla press?
I haven’t tried it myself, but several readers have commented saying they love using one to make them!
Now go forth and wrap your favorite ingredients in these delicious, low-carb tortillas!
Keto Tortillas Recipe (Only 3 Ingredients!)
Ingredients
- 2 cups almond flour
- 6 tablespoons psyllium husks Note: Ensure it's not psyllium husk powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water Note: The water should be warm, not boiling
Instructions
- Begin by combining the almond flour, psyllium husks, and salt in a large mixing bowl. Stir thoroughly to mix.
- Gradually incorporate the olive oil and warm water, mixing until the dough is uniformly combined. Allow the mixture to rest for a minute.
- Knead the dough gently several times until it forms a cohesive ball. Transfer the dough onto a lightly floured surface.
- Divide the dough into either 4 large or 8 small portions. Flatten each piece with a rolling pin on a piece of parchment paper until it's thin. Use a large dinner plate or a small appetizer plate as a guide to cut out a perfect tortilla shape.
- Preheat a non-stick pan over medium heat and apply a light coating of oil. Cook each tortilla for 2-3 minutes on one side, then flip and cook for an additional two minutes. Continue this process until all tortillas are cooked.
Notes
- Refrigeration: Wrap the tortillas in a paper towel and then in plastic wrap to keep them soft and moist. Stored this way, they'll last up to 5 days in the fridge. Allow them to reach room temperature for 30 minutes before use.
- Freezing: Place tortillas in ziplock bags and freeze. They can be stored for up to 2 months. Thaw at room temperature or in the refrigerator overnight.
- Calories: 195
- Carbohydrates: 11g
- Protein: 6g
- Fat: 15g
- Sodium: 291mg
- Fiber: 9g
- Calcium: 81mg
- Iron: 1mg
- Net Carbs: 2g
