KETO ALMOND FLOUR TORTILLAS

SIMPLE

INGREDIENTS

– 1 cup Almond Flour – 3 tbsp Whole Psyllium Husk – ¼ tsp salt – ½ tbsp Olive Oil – ½ cup water

Mix Dry Ingredients

In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.

1

Add Wet Ingredients

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.

2

Form a ball

When the dough comes together use your hands to form a ball. Divide the ball in 4 even pieces. Roll each piece into a small ball.

3

Put ball in Paper

Place the first ball of dough between two pieces of parchment paper.

4

Roll the Ball

Slightly press the ball with your hand and roll the dough with a rolling pin. Don't roll too thin or your wrap won't be as soft when cooked.

5

Peel the Paper

Gently peel off the top layer of parchment paper. Make sure the dough is rolled to a uniform thickness.

6

Form a Disc

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 it out the border.

6

Bake in Pan

On a non-stick crepe pan, flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan.

7

Cook and Flip

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.

8

Serve

Serve with the filling of your choice or as a side bread to a curry.

9

NET CARBS FAT PROTEIN

3.2 grams

15.8 grams

6.1 grams

SERVINGS

TIME

Serving: 1 Tortilla Makes: 4 Tortillas

Prep: 10 Minutes Cook: 5 Minutes

ALMOND FLOUR TORTILLAS

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