Plus, this easy 5-ingredient tortilla recipe makes delicious homemade sandwiches that won’t blow your carb count. Yes, one tortillas only has 3.2 g net carbs! So if you are missing bread on your low carb keto diet, there are the ones to try.
There is absolutely no secret that I am a bread lover, right? I have been eating low carb for 5 years but I never gave up on bread. Of course, I make my own recipes all the time to keep my carbs in control and these vegan tortillas are my favorite.
What are almond flour tortillas?
Almond flour tortillas are flexible, gluten-free keto tortillas made with almond flour. They are perfect to roll any food and create delicious sandwich wraps. Also, almond flour tortillas are egg-free, dairy-free and therefore keto vegan tortillas too! The magic ingredients that provide 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 100% fiber so it means it’s a ZERO carb food. This is the amazing ingredients 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 breads 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 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 . I should note that if you prefer soft and light tortillas I have a lovely keto coconut flour flatbread recipe for you and a flax meal wraps recipe too.
An easy 5-ingredient tortilla recipe
Obviously, this is an easy low carb recipes, you know Sweetashoney always provides recipes with a few ingredient right? So here you need only 5 ingredients, to make tasty almond flour tortillas.
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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 supplement in my recipes, 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. Others spices you can use are smoked paprika, turmeric, dried oregano. I love to use a spice that matches the filling I will add in my wrap. I use oregano for italian wrap, turmeric for Indian fillings and paprika or cumin for Mexican fillings.
How to nail your low carb tortillas every time?
1.Weigh your ingredients
It can be tricky to bake with low-carb flour for a few reasons:
flours can be different from brands to brands. Some almond meal are coarser than almond flour and same for whole husk.
they contain lots of fiber. Fiber is highly water absorbent and the finer your meal, the more liquid it will be absorb
For these reasons, I recommend to weigh your dry ingredients to ensure a total success with low carb baking recipes.
2. Use parchment paper
Low-carb bread dough is often sticky. To roll your dough, use two pieces of parchment paper. This will prevent the dough from sticking to your roller pin.
Some keto filling ideas for your keto tortillas?
There are tasty tortillas for any occasion like:
Mexican food – fill your tortillas with chicken fajita or beef fajita, add a dollop of guacamole, cheddar and sour cream
Lunch wraps – cold meat like chicken, turkey with bacon, lettuce and mayonnaise
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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 in 4 even pieces. Roll each pieces 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 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, simply cut out a rectangle or square.
On a non stick crepe Tefal pan (make sure your pan is a non stick one or the tortillas 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 tend 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 minute. 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 filling of your choice or as a side bread to curry.
Store up to 4 days in the fridge. Place them on a plate covered with plastic wrap to avoid them to dry out. Rewarm 1-2 minutes in a hot pan.
Freeze as regular tortillas up to 2 months.
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This recipe makes 4 almond flour tortillas. Nutrition panel is for 1 wrap. Net carb for one wrap is calculated as carbs minus fibre (3.2g net carbs per tortillas)Psyllium husk: don't use metamucil fiber supplement in my recipes, 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.