Almond Flour Tortillas Recipe
Healthy almond flour tortillas that are soft, tender, and flexible — perfect for all of your favorite Mexican dishes and keto wraps! This simple recipe can also be easily adapted with herbs and seasonings for all kinds of different tortilla flavors! Gluten-free and family-friendly too!
Servings: 4
Calories: 240kcal
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ tsp salt
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 egg room temperature
- 2 tbsp water
- 1 tbsp olive oil
- ½ tbsp apple cider vinegar
Instructions
- Whisk together the almond flour, coconut flour, salt, xanthan gum, and baking powder until well combined.
- In a separate bowl, whisk together the egg, water, olive oil, and apple cider vinegar.
- Pour the wet ingredients into the dry and mix to form a dough.
- Remove and shape into a ball. Allow the dough to rest for 10-15 minutes.
- Divide the dough into 4 even balls.
- Place one ball in between 2 sheets of baking paper. Roll dough to form a thin circle.
- Remove the top layer of baking paper, place a small plate over the dough, and cut to form a neat circle.
- Remove plate and repeat steps 6 and 7 with remaining dough.
- Heat a large frying pan over medium heat, place a tortilla (dough side down) into the frying pan and remove the bottom sheet of paper.
- Cook for 10-15 seconds minutes, flip and cook for another 10-15 seconds minute. Repeat if needed (if the tortilla doesn't feel fully cooked through). Remove and repeat with remaining tortillas.
- Store tortillas covered in an airtight container for up to 2 days.
Notes
- Do not over cook the tortillas otherwise they will become very crunchy!
- To add a little extra flavor try adding 1/2 tsp garlic powder and 1/2 tsp onion powder to the dry ingredients.
- Xanthan gum is a vital ingredient in these tortillas giving them the strength and flexibility to be pliable.
- Roll the tortilla dough nice and thin to stop it from cracking when cooked and rolling up.
- Note: When working with almond and coconut flour, the end result is slightly different to working with all-purpose flour, so these wraps won't be as pliable as wraps made with all-purpose flour or those found at the grocery store that are full of preservatives and additives. To make the most pliable wrap, cook only 10-15 seconds on each side, make sure the pan is completely heated before you add your tortilla, and make sure your dough is rolled thin.
Nutrition
Serving: 1tortilla | Calories: 240kcal | Carbohydrates: 11g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 345mg | Potassium: 120mg | Fiber: 6g | Sugar: 2g