If you’re on a low-carb journey but still crave the comfort of a soft, flexible tortilla, you’re going to fall in love with this Keto Tortillas (3 Ingredients!) Recipe. These tortillas come together in no time, with just a handful of simple ingredients that deliver that perfect balance of pliability and flavor. Whether you’re wrapping up your favorite keto-friendly fillings or just enjoying them plain, these homemade tortillas are a game changer for anyone embracing a keto lifestyle without sacrificing taste or texture.
Ingredients You’ll Need
These ingredients are incredibly straightforward but each plays an essential role in creating the perfect keto tortilla. From the nutty richness and texture of almond flour to the binding and fluffiness psyllium husks bring, every component matters for ensuring your tortillas turn out light and soft.
- Almond flour: Provides a nutty flavor and low-carb base that keeps these tortillas keto-friendly.
- Psyllium husks: The secret to binding and elasticity, giving the tortillas their perfect chewiness (make sure it’s the husks, not powder).
- Salt: Enhances the natural flavors and balances the dough perfectly.
- Olive oil: Adds moisture and a subtle richness that keeps the tortillas tender.
- Warm water: Activates the psyllium husks and helps the dough come together smoothly.
How to Make Keto Tortillas (3 Ingredients!) Recipe
Step 1: Combine the dry ingredients
Start by adding your almond flour, psyllium husks, and salt into a large mixing bowl. Give everything a good stir to evenly distribute the ingredients. This step sets the stage for a consistent dough with flavor spread throughout every bite.
Step 2: Mix in the wet ingredients
Gradually pour in the olive oil and warm water while mixing. The warmth of the water is key here because it helps activate the psyllium husks’ binding properties. Keep stirring until the dough starts to come together and looks uniformly moist. Let it rest for a minute to allow the ingredients to meld.
Step 3: Knead the dough
Turn your dough out onto a lightly floured surface and knead gently a few times to make it smooth and pliable. Then shape it into a ball—this makes it easier to roll out later, and you’ll notice the dough is wonderfully soft yet holds its shape beautifully.
Step 4: Portion and roll out
Cut the ball into either 4 large or 8 smaller pieces, depending on how big you want your tortillas. Take one piece, place it between two sheets of parchment paper, and roll it out using a rolling pin. Keep rolling until the dough is thin and flat. To get perfectly round tortillas, use a plate to trace the shape and carefully cut around the edges with a knife.
Step 5: Cook your tortillas
Heat a non-stick pan over medium heat and lightly grease it. Place your tortilla on the pan and cook for 2 to 3 minutes on each side until it develops light golden spots and is cooked through. Repeat this process with the remaining pieces, and just like that, you’ll have warm, flexible keto tortillas ready to enjoy.
How to Serve Keto Tortillas (3 Ingredients!) Recipe
Garnishes
Enhance your keto tortillas with simple garnishes like fresh avocado slices, chopped cilantro, or a sprinkle of smoked paprika. These add vibrant colors and layers of flavor, making each bite feel special and fresh.
Side Dishes
Pair these tortillas with hearty sides such as grilled chicken, sautéed veggies, or keto-friendly guacamole. Their neutral base allows you to experiment with different flavor profiles, from spicy to savory, making your meal satisfying and well-rounded.
Creative Ways to Present
Get creative by turning your keto tortillas into wraps, quesadillas, or even mini pizzas. Their flexibility means they can handle hearty fillings or simple toppings, so feel free to play around and customize your meal for breakfast, lunch, or dinner.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover keto tortillas fresh by stacking them between layers of parchment paper in an airtight container. Store them in the refrigerator for up to 4 days, and they’ll remain soft and ready to enjoy whenever hunger strikes.
Freezing
To freeze, place parchment paper between each tortilla to prevent sticking, then seal them tightly in a freezer-safe bag. Frozen keto tortillas stay good for up to 2 months, making meal prep a breeze when you’re running short on time.
Reheating
For reheating, the best method is to warm your tortillas on a dry skillet over low heat for about a minute on each side. This restores their flexibility and flavor without making them tough or dry.
FAQs
Can I use psyllium husk powder instead of husks?
It’s best to stick with whole psyllium husks for this recipe because they provide the right texture and binding ability. Using powder may result in a gummy or overly dense tortilla.
What if I don’t have almond flour?
Almond flour is the ideal base for keto tortillas because of its low-carb profile and texture. Substituting with other flours like coconut flour will change the dough’s consistency and may require adjusting the liquid amounts.
Can I add herbs or spices to the dough?
Absolutely! Feel free to mix in dried herbs, garlic powder, or chili flakes to customize your tortillas with flavors that excite your taste buds.
Are these tortillas gluten-free?
Yes, this Keto Tortillas (3 Ingredients!) Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
How thin should I roll out the dough?
Rolling the dough thinly—about 1/8 inch thick—is perfect for getting flexible tortillas that fold without cracking but still have some chew.
Final Thoughts
Making your own low-carb wraps has never been easier or more delicious. This Keto Tortillas (3 Ingredients!) Recipe proves that with just a few simple ingredients and a bit of love, you can have fresh, soft tortillas ready to elevate any meal. Give it a go, and soon these tortillas will be a staple in your keto kitchen!
Print
Keto Tortillas (3 Ingredients!) Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 tortillas
- Category: Flatbread
- Method: Stovetop
- Cuisine: Keto, Low-Carb
- Diet: Low Carb
Description
These Keto Tortillas are a simple, low-carb alternative to traditional tortillas, made with only three main ingredients plus olive oil and water. Perfect for those following a ketogenic or low-carb diet, they are quick to prepare and cook, yielding soft and pliable tortillas perfect for wraps, tacos, or any dish needing a keto-friendly flatbread.
Ingredients
Main Ingredients
- 2 cups almond flour
- 6 tablespoons psyllium husks (not psyllium husk powder – see notes)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water (not boiling – see notes)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the almond flour, psyllium husks, and salt. Stir them well to ensure the dry ingredients are evenly distributed.
- Add liquids and combine: Gradually pour in the olive oil and warm water while mixing to fully combine the ingredients into a dough. Let the mixture sit for about a minute to allow the psyllium husks to absorb the moisture.
- Knead the dough: Gently knead the dough several times to make it cohesive and smooth. Form it into a ball and transfer it onto a lightly floured surface.
- Portion and roll out: Divide the dough into either 4 large or 8 small pieces. Take one piece, place a sheet of parchment paper on top, and use a rolling pin to roll the dough out thin and flat. Use a plate to cut around the edges for a uniform tortilla shape.
- Cook the tortillas: Preheat a non-stick pan over medium heat and lightly grease it. Place one tortilla in the pan and cook for 2-3 minutes until set and lightly browned, then flip and cook for an additional 2 minutes. Repeat this process for all tortillas.
Notes
- Be sure to use psyllium husks, not psyllium husk powder, for the right texture and elasticity in the tortillas.
- Use warm water, not boiling, to help activate the psyllium husks without damaging the dough consistency.
- These tortillas are best used fresh but can be stored wrapped in foil or plastic wrap and reheated gently on a pan before serving.
