Keto Almond Flour Tortillas [Great Alternative to Store-Bought]

Almond Flour Tortillas are a very low-carb, gluten-free alternative to wheat flour tortillas. They’re made from almonds and psyllium husk powder. If you want them to be more pliable, add gelatin powder to the mix.

These almond flour tortillas are flexible and keto-friendly, and can be used to make a wide variety of low-carb, low-sugar, gluten-free, high-protein, dairy-free Mexican dishes. Because they’re made from almonds and psyllium, they also won’t be very high in saturated fat. The psyllium husk powder gives the tortillas the sturdiness they need to hold up to hot foods.

Psyllium is a soluble fiber that resists digestion. It also helps achieve the perfect keto tortilla texture by absorbing water, allowing the dough to hold together. It’s important to use super fine almond flour because if the particles are too large, they’ll make for a gritty texture.

It’s pretty common to add water to the dough, but if you find that the dough is too soft or sticky, you can add more psyllium until you get the texture you want.

Use melted butter instead of olive oil to create a firmer tortilla. If you prefer, you can grill the tortillas for about 30 seconds on each side to make them crisp. They’re still flexible even after being grilled, but be warned: they don’t hold up to sauces unless they’re soft.

The recipe makes six tortillas. You can store the extra ones in the refrigerator and reheat them in the microwave or bake them in the oven. They also freeze well, so you can make them for later.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-almond-tortillas/

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Ingredients:
13 tablespoon almond flour
2 teaspoon coconut flour
1 tablespoon psyllium husk powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
1/2 cup water

Nutrition Summary: This makes a total of 6 servings of Keto Almond Tortillas. Each serving comes out to be 121 calories, 9.9g fat, 2.1g net carbs, and 3.5g protein.

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