Keto Almond  Flour Tortillas

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These low-carb almond flour tortillas use just 4 ingredients (plus water, salt & oil) and are soft, pliable, gluten-free, egg-free, and  vegan.

Plus, these keto tortillas contain just 2g net carbs per wrap – perfect for low-carb snacks, lunches, and meals!

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WHAT YOU WILL NEED 

In a medium-sized bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt and stir to combine.

STEP 1

Add the water and oil and mix it well with a spoon to form a dough.

STEP 2

Knead the dough with your hands or a stand mixer) until it’s soft and smooth (30-45 seconds by hand).

STEP 3

Divide the dough into the number of tortillas you’d like (4-6). I made six smaller tortillas of around 6-inch/15cm.

STEP 4

Lightly oil the middle of two sheets of parchment paper, lay the dough ball in between and flatten it with your hand. Then, roll it out more with a rolling pin to your desired thickness.

STEP 5

Be careful not to roll the almond flour tortillas out too thin, or they can crack. Once ready, carefully peel off the top layer of parchment paper.

STEP 6

Lightly oil a non-stick pan/skillet and heat over medium heat. Transfer the tortilla to the pan (so the tortilla touches the pan), then peel the parchment paper off the top.

STEP 7

Cook the tortilla for 2-3 minutes, then flip it and cook for a further 1-2 minutes. Meanwhile, roll out the next tortilla.

STEP 8

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They are perfect for using as a keto flatbread, for wraps, tacos, burritos, nachos, quesadillas, and more!