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.
