This almond flour tortillas recipe uses a combination of almond flour and psyllium husk powder. The psyllium husk acts like gluten and helps the low carb tortillas hold their shape. Depending on the brand you use, your psyllium husk may turn your baked goodies purple. I recommend using the NOW brand of psyllium husk powder as I’ve never had any problems with it.
Moreover, thanks to the psyllium husk, they turn out extremely pliable, soft and chewy. Basically all the things you’d want in a flour tortilla.
ALMOND FLOUR KETO TORTILLAS RECIPE
Delicious and super pliable tortillas that are completely gluten free and dairy free!
Course Dinner
Cuisine American, Canadian, Mexican
Keyword homemade tortillas, low carb tortillas, psyllium husk powder, tortilla recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
SERVINGS
8
TORTILLAS
TOTAL CARBS 10.14g
Cook Mira
Ingredients
METRIC - US IMPERIAL
150 g blanched almond flour (about 1 cup really packed)
6 tbsp psyllium husk powder
1 tsp baking powder
1.5 tsp salt
4 egg whites
120 ml boiling water
oil for frying (about 1-2 tbsp)
INSTRUCTIONS
Mix the dry ingredients in a large bowl.
Add the egg whites and mix well.
Pour the boiling water a little at a time over the dough and mix with a silicone spatula.
The psyllium will absorb the water as you mix.
Once completely mixed, let the dough sit for 5 minutes.
Separate the dough into 8 balls.
Place one ball at a time over a piece of parchment paper and cover with another piece of parchment paper.
Place your heaviest skillet or frying pan ( I used a Lodge cast iron skillet) over the dough ball and press with your weight. You can also twist the skillet, once pressed, left to right like a steering wheel, to expand the dough even more.
This will create thin tortillas, but they will thicken a bit once cooked.
Repeat this step with the 7 other dough balls until you have 7 more tortillas.
Heat some oil in a frying pan or skillet, and place the tortillas inside, one at a time. Cook on each side for 20-40 seconds on medium heat, until the crust becomes golden brown.
Once cooked, transfer to a plate to let them cool.
You can then use them as you wish.
NOTES
These can be stored in the fridge for about a week.
You can also freeze them. Thaw them first and then microwave them a few seconds, or reheat them in a frying pan.