Keto Whole Wheat Tortilla
Discover the perfect alternative to traditional tortillas with this Keto Whole Wheat Tortilla recipe, a low-carb and gluten-free option that’s as delicious as it is versatile! Made with wholesome ingredients like almond flour, coconut flour, and psyllium husk powder, these soft and pliable tortillas are ideal for your favorite wraps, tacos, or flatbread-style snacks. The dough comes together effortlessly in just 15 minutes, with a quick kneading technique ensuring a smooth, easy-to-work consistency. A touch of olive oil adds richness, while hot water helps create that signature tortilla texture. Cooked to golden perfection in minutes, these keto-friendly wraps are not only satisfying but also store well in the fridge for meal prep convenience. Whether you’re on a ketogenic diet or simply looking to cut carbs, these tortillas will become a staple in your kitchen!
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Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Hot water
Directions
Step 1
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Step 2
Add the olive oil to the dry ingredients and mix until crumbly.
Step 3
Gradually pour in the hot water while stirring the mixture. Continue mixing until a dough forms. The dough should be moist but not sticky.
Step 4
Knead the dough gently with your hands for about 2 minutes to ensure it is smooth and pliable.
Step 5
Divide the dough into 4 equal portions and roll each portion into a ball.
Step 6
Place one dough ball between two sheets of parchment paper. Using a rolling pin, roll it out into a thin, round tortilla approximately 6-8 inches in diameter. Repeat with the remaining dough balls.
Step 7
Heat a non-stick skillet or griddle over medium heat. Once hot, place a tortilla on the skillet and cook for about 1-2 minutes, or until bubbles start to form and the bottom is lightly browned. Flip the tortilla and cook the other side for another 1-2 minutes.
Step 8
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
Step 9
Serve the keto whole wheat tortillas immediately or store them in an airtight container in the fridge for up to 5 days. Reheat on a skillet before serving.
Nutrition Facts
| Serving size | (286.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.2 |
| Total Fat 78.2g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1661.4mg | 0% |
| Total Carbohydrate 50.3g | 0% |
| Dietary Fiber 32.4g | 0% |
| Total Sugars 4.7g | |
| Protein 23.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 263.0mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 270.3mg | 0% |
Source of Calories