Paleo Keto Almond Flour Tortillas
Elevate your low-carb meals with these perfectly pliable and grain-free Paleo Keto Almond Flour Tortillas! Made with a wholesome blend of almond flour, coconut flour, and psyllium husk powder, these tortillas are soft, flexible, and ideal for wraps, tacos, or even as a side to your favorite dishes. The combination of apple cider vinegar and egg whites ensures a dough that's easy to work with, while a quick roll-out and skillet cook make this recipe both simple and efficient. Ready in just 25 minutes, these tortillas are a game-changer for ketogenic and paleo lifestyles, allowing you to enjoy all your favorite wraps while staying gluten-free and low carb. Whether you’re stuffing them with savory fillings or using them to scoop up dips, these tortillas deliver flavor, versatility, and that satisfying homemade touch!
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Ingredients
- 1 cup Blanched almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 teaspoons Apple cider vinegar
- 2 large Egg whites
- 0.5 cup Warm water
Directions
Step 1
In a medium bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well to make sure there are no lumps.
Step 2
Add apple cider vinegar and egg whites to the dry ingredients. Mix well to form a dough.
Step 3
Gradually add the warm water, mixing until the dough is smooth and somewhat thick but pliable.
Step 4
Divide dough into 6 equal portions and roll each portion into a ball.
Step 5
Place a ball of dough between two pieces of parchment paper and roll out into a thin circle using a rolling pin. Aim for a thickness similar to a regular tortilla.
Step 6
Carefully peel away the top piece of parchment paper.
Step 7
Heat a non-stick skillet or griddle over medium heat. Once hot, remove the bottom piece of parchment paper and place the tortilla in the skillet.
Step 8
Cook for 1-2 minutes on each side, or until small brown spots appear and the tortilla is cooked through. Be careful not to overcook as this might make them brittle.
Step 9
Transfer the cooked tortilla to a plate and cover with a clean kitchen towel to keep it warm.
Step 10
Repeat the process with the remaining dough portions.
Step 11
Serve warm as a base for your favorite keto and paleo fillings or wraps.
Nutrition Facts
| Serving size | (325.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 716.1 |
| Total Fat 53.4g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1760.0mg | 0% |
| Total Carbohydrate 41.6g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 8.2g | |
| Protein 29.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 284.5mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 937.8mg | 0% |
Source of Calories