Description
These Low Carb Tortillas are a delicious and healthy alternative to traditional tortillas, perfect for those following a keto or gluten-free diet. Made primarily with almond flour and coconut flour, these tortillas are soft, flexible, and easy to make on the stovetop, making them ideal for wraps, tacos, or wraps without the carb overload.
Ingredients
Scale
Dry Ingredients
- 1½ cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- 2 teaspoons olive oil
- 2–3 tablespoons warm water (as needed)
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and salt thoroughly to ensure even distribution of all dry ingredients.
- Add Wet Ingredients and Form Dough: Add the egg and olive oil to the dry mixture and mix until a dough starts to form. Gradually incorporate warm water, one tablespoon at a time, until the dough becomes soft but not sticky, adjusting as needed to achieve the right consistency.
- Divide and Roll Dough: Divide the dough into 6 equal balls. Place each ball between two pieces of parchment paper and roll out into a thin circle approximately 6 inches in diameter. Repeat this process for all dough balls.
- Cook Tortillas: Heat a dry nonstick skillet or griddle over medium heat. Cook each tortilla for 30 to 60 seconds on each side until they are lightly browned and flexible. Keep the cooked tortillas warm wrapped in a clean towel while cooking the remaining ones.
Notes
- Tortillas can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Reheat tortillas in a skillet before serving to restore their softness and flexibility.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican-Inspired
