Almond flour keto tortillas are delicious soft, flexible keto, low-carb, vegan flatbread. They are ideal as a keto wrap or a keto taco to fill with your favorite Mexican food!
Plus, this easy 5-ingredient tortilla recipe makes delicious homemade sandwiches that won’t blow your carb count. Yes, one tortilla only has 3.2 grams of net carbs! So if you are missing bread on your low-carb keto diet, there are the ones to try.
If you are a bread lover starting on a keto diet and you never gave up on bread, recipes like these will help you keep your carbs under control while eating a bread-like tortilla. These vegan tortillas will soon become your favorite!
What are almond flour keto tortillas?
These keto tortillas are flexible gluten-free keto tortillas made with almond flour. They are perfect for rolling any food and creating delicious sandwich wraps. I guarantee that they won’t break when you fold them!
Also, almond flour tortillas are egg-free, dairy-free, and therefore perfectly vegan!
The magic ingredient that provides this flexible texture without using eggs is psyllium husk. Keep reading. I will tell you more about it!
What is psyllium husk?
Psyllium husk is made almost entirely of fiber, so it means it has very low carbs. To learn more about the carbs in various flour, read my article on choosing your keto flours!
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Psyllium husk is the amazing ingredient that makes these almond flour tortillas a plant-based keto recipe. Indeed, psyllium husk is extracted from a plant’s seeds.
It’s a great gluten-free low-carb baking flour to add elasticity to bread without using eggs. It should be noted that some husk brands can turn purple when baked. Therefore, I recommend you use a specific psyllium husk brand to avoid purple-ish tortillas.
How do almond flour keto tortillas taste like?
These are very similar to the wholemeal wraps you have been used to eat. In fact, they are easy to roll with some coarse texture from the almond flour and husk that gives them a lovely wholemeal flavor.
Of course, they don’t contain gluten and only 3.2 grams of net carbs per wraps.
Obviously, this is an easy low-carb recipe. All the recipes on Sweetashoney are made with very few ingredients to keep things simple. So here, you only need 5 ingredients to make tasty almond flour tortillas.
Almond flour or almond meal both work.
Whole psyllium husk – don’t substitute for something else. It gives the perfect elasticity to these egg-free wraps. Also, don’t use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Water – lukewarm works best. Think bath temperature.
Olive oil or vegetable oil of your choice.
Spices – they are optional, but I love to add a combo of garlic powder and ground cumin. Other spices you can use are smoked paprika, turmeric, dried oregano. I love to use a spice that matches the filling I will add to my wrap. I use oregano for Italian wrap, turmeric for Indian fillings, and paprika or cumin for Mexican fillings.
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In a medium mixing bowl, add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.
When the dough comes together, use your hands to form a ball. Divide the ball into 4 even pieces. Roll each piece into a small ball.
Place the first ball of dough between two pieces of parchment paper.
Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don't roll too thin, or your wrap won't be as soft when cooked. The thinner, the crispier they become.
Gently peel off the top layer of parchment paper.
If you want to shape a circle tortilla, use a saucepan lid, place it on top of the rolled tortillas, use a knife to cut out the border. Remove the border with your fingers. If you don't have a lid, cut out a rectangle or square.
On a non-stick crepe pan (make sure your pan is a non-stick one, or the tortillas will stick to the pan!), flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan. Be careful! If the pan is too hot, the tortilla tends to break.
Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla, and flip over.
Cook for an extra 1-2 minutes. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without breaking. I recommend you stop cooking them when the tortilla is still soft in the center.
Serve with the filling of your choice or as a side bread to a curry.
Store up to 4 days in the fridge. Place them on a plate covered with plastic wrap to prevent them from drying out. Rewarm 1-2 minutes in a hot pan.
Freeze as regular tortillas for up to 2 months.
This recipe makes 4 almond flour tortillas. The nutrition panel is for 1 wrap. Net carbs for one wrap is calculated as carbs minus fiber (3.2g net carbs per tortilla).Psyllium husk: don't use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.