THE BEST ALMOND FLOUR TORTILLAS
4.84 - 295 votes
– 1 cup Almond Flour – 3 tablespoons Whole Psyllium Husk – 1/4 teaspoon salt – 1/2 tablespoon Extra virgin olive oil – 1/2 cup Lukewarm water OPTIONAL SPICES – 1/4 teaspoon Ground paprika optional – 1/4 teaspoon Garlic powder optional
Mix Dry Ingredients
In a medium mixing bowl add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
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.
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.
Put ball in Paper
Place the first ball of dough between two pieces of parchment paper.
Roll the Ball
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.
Peel the Paper
Gently peel off the top layer of parchment paper.
Form a Disc
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.
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. Be careful, if the pan is too hot the tortilla tends to break.
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.
Serve with the filling of your choice or as a side bread to a curry.
NET CARBS FAT PROTEIN
Serving: 1 Tortilla Makes: 4 Tortilla
Prep: 10 Minutes Cook: 5 Minutes
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