Keto tortillas are a low carb and grain free alternative to classic tortillas! These low carb tortillas are Easy, delicious and perfect to be used for keto tacos, burritos, and more! 

Ingredients:

  • 1 1/4 cup almond flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • 1 egg whole
  • mild tasting oil 

Instructions:

  • In a food processor, pulse to combine the dry ingredients.
  • Remove the top, and add apple cider vinegar (2 teaspoons) and whole egg (1).
  • Pulse using 1 second intervals, until the dough forms into a ball.
  • We’ll then form the tortillas, which can be done 1 of 2 ways. The dough will be sticky, so use damp hands to handle it!
  • Option 1: Use a rolling pin to roll the dough between 2 pieces of parchment, then press a 5” bowl into the dough to “stamp” tortillas. Form the scraps back into a ball, then roll and stamp. Continue doing this until you’ve used all the dough. (This is my preferred method)
  • Option 2: With damp hands, divide dough into 6 small balls. Roll each between 2 pieces of parchment paper until they’re ¼” thick.
  • Heat a large nonstick over medium heat.
  • Once the pan it hot, brush it with oil and add the tortillas. Don’t over crowd them, you may need to do this one at a time.
  • Brush the tops of each tortilla with oil.
  • Cook time will vary with the heat of your pan — you want each side to get a light golden sear, which took my about 20 seconds. Don’t over cook! This will make them brittle!
  • Wrap cooked tortillas in a kitchen towel as you cook the rest.
  • Serve warm and enjoy!