Easy 3-Ingredient Keto Tortillas
These pliable, soft tortillas are a game-changer for taco Tuesdays on a low-carb diet. Using just three distinct main ingredients, they come together in minutes without eggs or dairy. They wrap perfectly without breaking—ideal for sandwiches, soft tacos, or quesadillas.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 17 minutes
- Yield: 8 Tortillas 1x
- Category: Side Dish / Bread
- Cuisine: American / Low-Carb
Ingredients
Scale
The Main Trio:
- 2 cups Almond Flour (blanched and superfine) (approx. 224g)
- 1 cup Warm Water (warm tap water, roughly 105°F/40°C) (240 ml)
- 6 tbsp Whole Psyllium Husks (must be whole husks, not powder) (approx. 30g)
Optional (for flavor & flexibility):
- 1 tbsp Extra Virgin Olive Oil (optional, adds pliability) (15 ml)
- 1 tsp Sea Salt (optional, recommended for taste)
- ½ tsp Garlic Powder (optional, for a savory twist)
Instructions
- Combine Dry Ingredients In a medium-sized mixing bowl, whisk together the almond flour and whole psyllium husks (add the optional salt and garlic powder at this stage if using). Ensure the husks are evenly distributed to prevent clumping.
- Form the Dough Pour the warm water (and olive oil if using) into the bowl. Stir immediately with a spatula. As the psyllium absorbs the liquid, the mixture will quickly thicken. Use your hands to gently knead the mixture in the bowl for about 30–60 seconds until a smooth, cohesive ball forms.
- Rest and Divide Let the dough sit for 2 minutes to fully hydrate. Transfer the dough ball to a clean surface and cut it into 4 equal sections. Cut each section in half again to create 8 equal pieces. Roll each piece into a small ball.
- Roll Out Place a dough ball between two sheets of parchment paper. Using a rolling pin, roll the dough out thinly to your desired thickness (about ⅛ inch).
- Tip: For a perfectly round shape, place a 6-inch bowl over the rolled dough and trace around it with a knife. Add any scraps to the next dough ball.
- Cook Heat a non-stick skillet over medium heat (no oil needed for the pan). Peel the top layer of parchment off the tortilla, flip it onto your palm, peel off the bottom paper, and gently place it in the hot pan. Cook for roughly 2–3 minutes until the bottom is lightly browned. Flip and cook for another 1–2 minutes on the other side. Repeat with the remaining dough.
Notes
- Psyllium Type Matters: It is crucial to use whole psyllium husks. If you only have psyllium husk powder, you must reduce the amount to roughly 2–2.5 tablespoons, as the powder is highly concentrated. However, whole husks yield the most authentic, bread-like texture.
- Water Temperature: Use warm water (think bath temperature), never boiling. Boiling water can over-activate the fiber and make the dough gummy.
- Storage: Store leftovers in the refrigerator, wrapped in a paper towel inside a Ziploc bag, for up to 5 days. The paper towel absorbs excess moisture to prevent sogginess.
- Freezing: These freeze exceptionally well. Separate tortillas with parchment paper and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.
- Allergy Alert: This recipe contains Tree Nuts (Almonds).
Nutrition Facts (1 tortilla, incl. optional olive oil): Calories: 188 kcal | Total Fat: 16 g (Saturated Fat: 1 g) | Cholesterol: 0 mg | Sodium: 295 mg (assuming 1 tsp salt used) | Total Carbs: 10 g (Fiber: 7 g, Sugars: 1 g, Net Carbs: 3 g) | Protein: 6 g | Calcium: 60 mg | Iron: 1 mg
These values are approximate and may vary based on ingredients and preparation.