Sugar-Free Keto Almond Flour Tortillas
Whip up a batch of these sugar-free keto almond flour tortillas, the perfect low-carb alternative for your favorite wraps, tacos, or flatbreads. Made with wholesome almond flour and psyllium husk powder, these tortillas are not only gluten-free and grain-free but also packed with fiber to keep you full longer. With a quick 20-minute prep time, the dough is easy to roll out and transforms beautifully in a hot skillet, giving you soft and pliable tortillas with a light golden hue. Ideal for keto diets and those avoiding refined sugars, this recipe is a versatile base for countless meal ideas, from hearty breakfast burritos to satisfying dinner wraps. Serve fresh off the skillet or store them for meal prep—they’re as convenient as they are delicious!
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Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution of the ingredients.
Step 2
Add the warm water and olive oil to the dry ingredients. Stir the mixture with a spatula until a dough begins to form. The dough should be soft but not sticky.
Step 3
Knead the dough gently by hand, in the bowl, for about 1-2 minutes until it becomes smooth and elastic.
Step 4
Divide the dough into 6 equal portions. Roll each portion into a ball.
Step 5
Place a piece of parchment paper on a flat work surface and dust it lightly with almond flour to prevent sticking. Place one dough ball on the parchment paper, flatten it slightly with your hand.
Step 6
Cover the dough with another piece of parchment paper, and use a rolling pin to roll it out into a thin circle, about 6 inches in diameter. Repeat the process with the remaining dough portions.
Step 7
Preheat a non-stick skillet over medium heat. Once hot, carefully peel one tortilla off the parchment paper and place it in the skillet. Cook for about 1-2 minutes on each side, or until lightly browned and cooked through. Adjust heat if necessary to avoid burning.
Step 8
Remove the cooked tortilla from the skillet and let it cool slightly on a wire rack. Repeat the cooking process with the remaining tortillas.
Step 9
Serve the tortillas warm as a base for tacos or wraps, or store them in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (487.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1423.7 |
| Total Fat 124g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1639.5mg | 0% |
| Total Carbohydrate 61.3g | 0% |
| Dietary Fiber 36.6g | 0% |
| Total Sugars 6.9g | |
| Protein 41.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 451.7mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 174.3mg | 0% |
Source of Calories