Description
These low carb tortillas are a delicious and healthy alternative to traditional flour tortillas, perfect for keto and gluten-free diets. Made with almond flour and coconut flour, they are easy to prepare and cook quickly on the stovetop, yielding flexible, lightly browned tortillas ideal for wraps, tacos, or burritos.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 tablespoon olive oil
- 2–3 tablespoons warm water (as needed)
Instructions
- Combine dry ingredients: In a large mixing bowl, mix together almond flour, coconut flour, xanthan gum, baking powder, and salt until well combined.
- Add wet ingredients: Stir in the egg and olive oil into the dry mixture until a dough begins to form.
- Adjust dough consistency: Gradually add warm water, one tablespoon at a time, mixing until the dough is soft but not sticky.
- Divide dough: Divide the dough into 6 equal portions and roll each portion into a ball.
- Roll out tortillas: Place each dough ball between two sheets of parchment paper and roll out into thin circles using a rolling pin.
- Cook tortillas: Heat a dry skillet over medium heat. Cook each tortilla for 30–45 seconds on each side, or until lightly browned and flexible.
- Keep warm: Place cooked tortillas in a clean towel to keep warm while cooking the remaining pieces.
Notes
- If the dough is too dry, add a little more warm water to reach the right consistency.
- If the dough is too sticky, sprinkle a little additional coconut flour.
- Store tortillas in the refrigerator for up to 5 days or freeze for longer storage.
