Keto Tortillas: Fluffy, Easy, and Perfect for Low-Carb Wraps!

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:

  1. 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.
  2. 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.
  3. 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!)

Delight in these wonderfully pliable and soft keto tortillas, crafted from almond flour with a simple trio of main ingredients. They come together without the need for yeast or eggs, making them an ideal base for a variety of dishes such as sandwiches, quesadillas, pizzas, and more.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Calories 195 kcal

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

Storage Tips:
  • 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.
Nutritional Information (per tortilla):
  • Calories: 195
  • Carbohydrates: 11g
  • Protein: 6g
  • Fat: 15g
  • Sodium: 291mg
  • Fiber: 9g
  • Calcium: 81mg
  • Iron: 1mg
  • Net Carbs: 2g
This recipe is a flexible and healthy option for those following a ketogenic diet, ensuring you don't miss out on your favorite wraps and sandwiches. Enjoy your meal prep with this easy-to-follow and nutritious recipe!


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