Keto Tortillas | How To Make Low Carb Tortillas With Almond Flour

Keto Tortillas | How To Make Low Carb Tortillas With Almond Flour

Keto Tortillas | How To Make Low Carb Tortillas With Almond Flour

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hey what’s happening guys today I am showing you how to make keto tortillas with just over 1 net carb apiece these tortillas are so incredibly easy to make they’re made with just almond flour and a few other ingredients so they’re gluten free and they’re sugar free and honestly I think they are the perfect vehicle to make some keto fajitas with or keto tacos with that being said let’s jump right into things make some low-carb tortillas so the first thing we’re gonna get out is our food scale and a food processor we’re actually just gonna be adding all 6 of our ingredients to the processor and mixing them in there so the first ingredient we’re gonna add to the processor and this is actually the base of today’s keto tortilla recipe is blanched almond flour and we’re gonna add a cup which is a hundred and twelve grams of it for today’s recipe so when we’ve taken care of that the next ingredient we’re gonna add is xanthan gum and xanthan gum is the key to making these keto tortillas bendable and flexible if you don’t have xanthan gum you could probably substitute it with guar gum or psyllium husk but you’ll definitely want to add one of these ingredients for today’s low carb keto tortillas preferably the xanthan gum so having said that we’ll be adding a tablespoon or 8 grams of it for today’s recipe once we’ve added that the next thing we’ll want to add is a 1/2 a teaspoon or 2 grams of baking powder and a nice bit of salt as well so that’s actually all the dry ingredients we’ll need for our keto tortillas and the only wet ingredients we’ll be adding is one large egg and a tablespoon or 15 grams of water now that we’ve got all of our ingredients added to our food processor we’re all set to screw it on to the base pop the lid on to it and start mixing all those ingredients together and actually mixing everything isn’t gonna take very long and all it will only take about 10 seconds for a ball of dough to form in there and when it does want to get out some plastic wrap wrap the ball of dough with it and then we’re gonna gently knead the dough for just about a minute or two so after we’ve done that we’re gonna let the dough rest for about fifteen minutes just to let the xanthan gum work its magic a little bit and make the tortillas super pliable after that amount of time passes we can unwrap the dough add it to our food scale and equally divide it into four smaller balls of dough once we’ve taken care of that want to get out some parchment paper add one of the balls of dough to it and then cover it with another sheet of parchment paper now we’re gonna smoosh the dough with our hands until it’s flat and then at this point we’re going to get out a rolling pin and work the dough out with the pin until it’s about as thick as a penny and at least five inches long and five inches wide we’re actually gonna be using a small bolt to shape our Quito tortilla so what I like to do to make sure that I’ve pressed the dough out enough is use the bowl to make sure that there’s more dough than Bowl once there is more dough than bowl that’s we can remove the top layer of parchment paper coat the bowl with baking spray place it on top of the dome and then use a knife to trace around the edges of the bowl to form our Quito tortilla shell then when we’ve done that we can peel the extra dough away from the dish and we’ll want to save all that extra dough to make a fifth tortilla out of later on so basically at this point you’ll want to repeat everything we just did until you’ve made five Quito tortillas out of all the dough so when you’ve made all the tortillas that’s when you want to get out a non-stick pan turn the stove up to high and get the pan super hot now this next part is extremely extremely important because these tortillas cook incredibly fast so if you want perfect bendable flexible Quito tortillas make sure you follow my cooking instructions to the T when you add the tortilla to the pan it will have a yellowish hue to it but as it cooks you’ll notice that it turns much lighter in color almost white so when the tortilla turns this lighter color and I’m talking the entire tortilla not just part of it that’s when you want to flip it and after you flip it you’ll want to use something I call the five-second flip rule so just count to five slowly and then immediately remove it from the pan and this is really just to ensure that you don’t overcook the tortilla then all you have to do is repeat the same process four more times and you should end up with soft and pliable low-carb keto tortillas that looks something like this as always for more information about how to make these keto tortillas or the macros for each one check out the video description below and I hope you like them

This Post Was All About Keto Tortillas | How To Make Low Carb Tortillas With Almond Flour.
Keto Tortillas | How To Make Low Carb Tortillas With Almond Flour

Here’s The Video Description From YouTube

Keto Tortillas made with almond flour and just a few other ingredients! This homemade low carb tortilla recipe is so easy to make, you’ll never need to buy them from the store again. Plus, these keto tortillas are completely gluten free, and have no sugar added to them.


Full Recipe:


Food Scale:

Food Processor:

Non-Stick Pan:

Parchment Paper:

Rolling Pin:


Almond Flour:

Sunflower Seed Flour (if allergic to almonds):

Xanthan Gum:

Optional – Tortilla Press:


165 Calories

13g Fat
5g Carbs
3.5g Fiber
6g Protein


Xanthan Gum can be replaced on a 1:1 basis with Guar Gum.

You could also use Psyllium Husk, but you will need atleast 3x as much of it.

If you have a tree nut allergy use sunflower seed flour instead of almond flour….link to some is posted above.

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