Almond flour tortillas keto + easy 5 ingredients recipe
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 recipe all the time to keep my carbs in control.
I love to create new low carb baking recipes playing with low carb flours. I shared many low carb tortillas wraps recipe with you on the blog, the coconut flour flatbread , the flax meal wraps and now my almond flour tortillas. That is the first almond meal tortillas recipe on the blog so I am very excited.
It is a very easy 5 ingredients recipe, 100 % keto and vegan. All you need to make those beautiful almond flour tortillas are:
- Almond flour or almond meal both works
- Psyllium husk – don’t substitute for something else, it gives the perfect elasticity to those egg free wraps
- 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 match 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.
For success in low carb baking
1.Weight your ingredients
It can be tricky to bake with low carb flour for few reason:
- ground can be different from brands to brands. Some almond meal are thicker than almond flour and same for husk.
- they contains lots of fiber. Fiber is highly water absorbent and the thinner is your meal the higher the liquid will be absorb
For those reason, I recommend to weight 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 piece of parchment paper. This will prevent the dough to stick to your roller pin.
What is psyllium husk?
Psyllium husk is 100% fibre so there is no carbs in there. It is extracted from a plant’s seeds. It is a great gluten free low carb baking flour to add elasticity to bread without using eggs. Note that some brands can turn purple when baked. I recommend you use my psyllium husk brand to avoid purple-ish tortillas.
I hope you enjoy those almond flour tortillas recipe. Don’t forget to share with me your creation on instagram !
Watch the almond flour tortillas recipe video and make them now !
Almond Flour tortillas keto + vegan
- 1/4 teaspoon ground cumin or paprika or turmeric - optional
- 1/4 teaspoon garlic powder or onion powder - optional
- 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.
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)