One of my biggest food cravings is tortillas and well, tortilla chips. It’s been one of the bigger struggles I have had since starting a keto and low carb lifestyle. So, needless to say I am really excited about this recipe. Honestly, excited just doesn’t even cut it for how thrilled I am. Prior to this, I had searched all over the internet, looked at so many recipes, and tried out several that were were just too soggy, super eggy, or would simply break and fall apart.
After so much trial and error, I created what I feel is the perfect Keto Tortilla Recipe. So get ready for keto Taco Tuesday and bust out the Guacamole my friends, and get to work on some keto tortillas asap! The full recipe is below and be sure to read on for all the helpful tips and tricks!
Keto Tortilla Recipe Print Recipe
Serves: 10 Cooking Time: 20 minutes
INGREDIENTS
1 1/4 cup Almond Flour
1 1/2 tsp. Xanthan Gum
1 tsp Psyllium Husk Powder
1/2 tsp. Sea Salt
1/2 tsp Cumin
1/2 tsp. Garlic Powder
1 Egg
2-3 Tbsp. Water
Avocado oil (for pan frying I use about a tsp per tortilla give or take)
INSTRUCTIONS
In a food processor ,combine the first six ingredients and blend until just combined.
In a liquid measuring cup, combine the egg and water. Beat with a fork.
Turn the food processor on to low and slowly pour the egg/water mixture into the processor. You may need to turn it up to high and pulse a few times so it comes together into one mixture.
Dump the dough onto a piece of parchment paper. Pack it together into one ball.
Place another piece of parchment paper over the top of the dough and roll into one large thin sheet of dough about 1/4" thick.
Use a cookie/biscuit cutter to cut a 5-6" size circle out of the dough. Reroll as needed with remaining dough.
Heat a frying pan to about medium/high heat. Add a tsp of avocado oil and swirl it into the pan and allow it to heat up.
Add one tortilla at a time and cook about 10-15 seconds total per side.
Remove and place in a paper towel or clean linen towel to stay warm.
These can be eaten same day or will keep a few days after (I keep mine wrapped in plastic wrap). If you want to freeze, place parchment squares or wax paper between the tortillas and seal the stacks well in a freezer bag to prevent freezer burn. Defrost in the fridge or on the counter but do not microwave to bring to room temperature.
NOTES
Many readers have used a tortilla press as well to make these. Make sure to place the dough between two sheets of parchment paper if using a press to prevent it from sticking!