If you’re following a keto or low carb diet, I’m willing to bet you miss tacos, burritos and quesadillas. There’s nothing like good ol’ Mexican food! Fortunately, with this easy keto tortilla recipe you can go ahead and indulge without any carb guilt.
These keto friendly tortillas are made with just almond flour, xanthan gum, baking powder, an egg and a pinch of salt (or the seasoning of your choice). I know that sounds pretty basic, but these flourless low carb tortillas actually taste really good, too! I could eat them alone with just a little melted butter.
What the heck is Xanthan gum? If you’re not familiar, it’s basically a thickening agent and stabilizer. It helps greatly improve the texture of flourless breads and such. It’s almost a must for low carb tortillas to help keep the ingredients together. I have yet to try a homemade low carb tortilla successfully without it!
How To Make Keto Tortillas With Almond Flour & Xanthan Gum
It’s easier than you’d think! And once you make these a few times you’ll be a pro. Simply place the almond flour, Xanthan gum, egg, baking powder, water and a little salt into a food processor.
Blend for about a minute or until a dough-like substance forms.
Wrap the dough in plastic wrap, knead for a minute and then allow the dough to rest for about 15 minutes. This will help activate the Xanthan gum which is what gives these keto tortillas their beautiful texture and pliability.
Separate the dough into 4 smaller dough balls and flatten them with a rolling pin in between two pieces of parchment paper until the dough is flattened to about 6 inches wide (use a 6 inch wide bowl as a guide to trace and cut out the dough with a knife). Save the excess dough from each dough ball to make a 5th tortilla.
Preheat a non-stick skillet on medium-high heat. Once it’s hot, place each tortilla in the skillet one at a time and cook on one side until the dough turns from a yellowish hue to an off white color (only about 30 seconds). Flip and cook the other side for an additional 5 seconds. Not too long or they will become dry! Timing is key here. They need very little time in the skillet.
Alright! Now enjoy as you would any other tortilla. I ended up using them to make keto friendly quesadillas this time around with a little cheese and butter. Yum.
Looking for quick and easy keto friendly tortilla recipes that actually taste good and are soft and bendable like the real thing? These flourless low carb tortillas won't dissapoint and they are made with simple ingredients you probably already have if you're following a low carb diet: almond flour, xanthan gum, baking powder, an egg, water and a pinch of salt.
- 1 cup almond flour
- 1 tbsp Xanthan gum
- 1/2 tsp baking powder
- 1 egg
- 1 tbsp water
- pinch of salt (or season to your liking)
Blend all of the ingredients together in a food processor until a dough-like ball forms.
Remove the dough, cover it in plastic wrap and knead it with your hands for a minute; set aside to rest for about 15 minutes (don't skip these steps as this is what gives the tortillas their bendability).
Unwrap the dough and separate it into four equal small balls of dough. Place each ball of dough in between two pieces of parchment paper and flatten it with your hand. Use a rolling pin to roll the dough out until it's about 6 inches wide (place a 6 inch wide bowl over the top to test and see if it's large enough).
Remove the top piece of parchment paper and gently place the bowl over top of the dough but DO NOT push it down, instead use a knife to trace around the edges of the bowl; remove and save the extra dough for later.
Repeat for the rest of the dough balls and use your extra scraps of dough to make a 5th tortilla.
Preheat a non-stick skillet to medium-high. Once it's hot, place each tortilla in the skillet and cook until the color of the dough changes from a yellowish hue to an off-white (this should only take about 30 seconds).
Flip and cook for an additional 5 more seconds on the other side (NO MORE than 5 seconds or the tortillas start to become dry and less pliable). Repeat steps for the rest of the tortillas.