Description
This is easily the Best Low Carb Tortilla Recipe and is what you have been waiting for! Our keto tortillas are gluten-free, grain-free, dairy-free and are only made with a handful of ingredients. Coming in at only 2.6 net carbs per tortilla they are a nice healthy alternative and they make the best tacos!
Ingredients
- 1 cup almond flour
- 1 tbsp xanthan gum
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 tbsp water
Instructions
- In a food processor add the almond flour, xanthan gum, baking powder, salt, egg, and water. Blend the ingredients until a ball of dough forms.
- Remove the dough and gently work it with your hands and form it into a ball. Wrap the dough in plastic wrap and refrigerate for 15-30 minutes.
- After 15-30 minutes unwrap the ball and cut it into 4 equal-sized pieces.
- Roll each piece into a small round ball and set them aside.
- Place one of the balls of dough in between 2 sheets of parchment paper. Use a rolling pin to roll out the dough, you want it to be at least 6-inches in diameter.
- Carefully peel back the top piece of parchment paper.
- Press the 6-inch cutter directly into the center of the dough.
- Take the excess dough and put it aside, be sure to save it.
- Very gently pick up the tortilla and move it to another piece of parchment paper.
- Repeat these steps with the rest of the tortillas.
- Gather the excess dough, roll into a ball and make a 5th keto tortilla.
- Heat a non-stick pan to medium-high heat. You do NOT need butter or oil.
- Once the pan is hot, add the tortilla to the pan. In about 30 seconds the tortilla will turn from yellow to white, flip it over and cook for 5 seconds.
- Transfer to a plate.
- Repeat until all the keto tortillas are cooked.
Notes
2.6 NET CARBS PER TORTILLA
For 1 batch use a mini food processor.
For a double batch use a large food processor.
Xanthan Gum is a must-have ingredient for getting the right bendable texture.
Low carb tortillas are great made the day before and stored in the fridge for meal prepping.
To Store: Leftover low carb tortillas should be stored in the fridge. I always recommend putting parchment paper in between the tortillas to prevent them from sticking. Place the almond flour tortillas on a plate and cover them with plastic wrap, or place them into a large Ziploc bag and transfer them to the fridge.
To reheat: Place them in the microwave for 15 seconds or reheat them in a pan for a minute on medium heat.
To Freeze: Freeze the leftover almond flour tortillas in a Ziploc bag and store them in the freezer for up to 2 months.
To Thaw: Thaw at room temperature or in the fridge overnight.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Frying
- Cuisine: Mexican