Almond Flour Tomato Tortilla Recipe

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when you follow a keto diet Want to wrap or roll up your favorite Mexican food,This is The Best Keto Tortilla Recipes!These Keto Almond Flour Tortillas Soft and chewy like flour tortillas. Furthermore, they are very versatile and can be used in many different ways.They take less than 20 minutes to make and with only 4 simple ingredients you probably already have in your Keto Pantry (Add salt and water).

I’ll show you how to make this keto tortilla recipe, but if you are Nut Free Or prefer coconut flour, try Coconut Flour Tortillas instead.

Are the tortillas keto?

No, tortillas are not ketogenic. An average tortilla contains about 10-12 grams of net carbs, which is too much for a small meal. (Flour tortillas are also keto friendly.)

Can you make tortillas with almond flour?

Yes, these easy gluten free almond flour tortillas are made with almond flour and a few other ingredients like eggs, psyllium husks, and powdered gelatin, all of which help make them pliable and curlable texture.

ingredients you need

This section explains how to choose the best ingredients for keto tacos, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• Almond powder – Must be super fine and bleached.I recommend Wholesome Yum Almond Flour For the above reasons.
• Psyllium Husk Powder – Makes keto tortillas pliable and firmer.If you want to make sure they don’t turn purple (like some recipes that contain psyllium) use Wholesome Yum Psyllium Husk Powder. I don’t recommend using this instead, although flaxseed meal might work.
• gelatin powder – Works with psyllium for flexibility and robustness.make sure to use unflavored gelatin like this (Plus, it’s grass-fed!), no Seasoned jelly mixture. If you need to replace it, try 1/4 to 1/2 teaspoon xanthan gum, but I find gelatin has a much better texture.
• sea ​​salt – Balance the taste. If you’re making an almond flour tortilla recipe for a Mexican meal, you can add spices such as cumin, chili powder, or paprika as needed.
• Egg – Use whole large eggs and make sure they are at room temperature. I don’t recommend alternatives here. The flax eggs will most likely cause the keto tortillas to fall apart or become less firm, but I haven’t tried it so let me know if you do.
• warm water – Helps form the almond flour tortilla dough. Both psyllium and gelatin absorb a lot of moisture, and the moisture makes them “bloom” and function properly. It has to be warm, not hot or cold, to have this effect.
• oil frying – I recommend Avocado Oil The most neutral flavor, but olive oil also works.

How to Make Tomato Tortillas with Almond Flour

This section shows how to make almond flour tortillas with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Mixed Keto Tortilla Dough. Add to superfine almond flour, Psyllium Husk Powdergelatin powder and sea salt food processor. Process until homogeneous.
2. Add eggs and water. Process until the dough pulls away from the sides and forms a ball. If the dough is dry, add water a tablespoon at a time until the dough forms. (You can try mixing the ingredients in a large bowl, but a food processor works better.)

3. Divide. Cut the dough into 6 segments. I like to flatten the dough into a disc and cut it like a pie.
4. shape. Roll each portion into a ball (about the size of a golf ball!) and use a rolling pin or tortilla press to flatten the homemade almond flour tortillas into 1/8-inch thick circles.

3. chef. heat one Very Heat a skillet over medium heat (don’t use too much oil!) and cook each tomato tortilla for 30-60 seconds per side, until golden brown. I recommend a nonstick pan as regular or cast iron pans can cause them to stick.

Tips for the Best Keto Tacos

• Cool the dough if needed. The dough shouldn’t be sticky even if it’s just made, but if your kitchen is hot or humid and you find it sticky, chill in the refrigerator for 15-30 minutes until it’s no longer sticky.
• Roll them very thin. For the most pliable tortillas, 1/16 inch thick is ideal. If they are too thick, they are most likely to break.
• Pot temperature is important. It’s important that the heat is high enough (medium-high heat works best on my gas stove), otherwise the tortillas won’t develop black spots and will also get too crispy. Medium heat made them too crispy on my stove.
• don’t add too much oil Otherwise the tortillas will get crumbly; it’s best to add a little oil and spread over the entire surface with a crumpled paper towel to absorb excess oil.
• Don’t let the edges of the tortilla get too dark or crispy. Otherwise, they will break when you try to fold them.
• Tortillas are pliable only when warm. If they cool and harden, reheat in the microwave for 20-30 seconds or in a 300°F oven for a few minutes until warm.
• you (you) can do it superior Keto tortilla chips in these tortillas. Cut into triangles and bake in a 300°F oven until crisp.I think I like these more than I do Keto Nachos Recipeis also delicious.

Storage Instructions

• Shop: These keto tortillas should be stored in the refrigerator. I always recommend putting a layer of parchment or wax paper between layers so they don’t stick together. You can then store them in a plastic bag or airtight container.
• Reheat: Gently reheat in the microwave or 300°F oven.
• freeze: Let the almond tortillas cool completely, then store them in a freezer-safe bag for 3-6 months. When you freeze them, it’s especially important to use a layer of parchment paper between layers so the almond flour wrappers don’t stick together. Thaw overnight in the refrigerator or on the counter until they reach room temperature. Heat them to make them pliable again.

What to Serve with Almond Flour Tortillas

Now to the fun part! What are you going to use to fill your almond flour tortillas? You can use them in soft shell tacos, quesadillas, or lunch rolls.

Filling:

• barbecue – Put a few slices of carne asada into these keto almond flour tortillas and top with salsa Or sliced ​​avocado.
• chicken shreds – You can go in many directions with this basic shredded chicken recipe. Top with shredded cheese and salsa or buffalo sauce and blue cheese.You can also toss in the chicken Taco Seasoning.
• barbecue – Chipotle fans, you will love this copycat recipe! Pictured above is my tortilla with ketchup, barbacoa, avocado, red onion and cilantro.
• lamb kofta – You can go beyond Mexico with your almond flour tortillas.Roll up kebabs with some red onions and a little yogurt sauce mediterranean twist.

Fixtures:

Almond Flour Tomato Tortilla Recipe

An easy, flexible keto almond flour tortilla recipe! Learn how to make tomato tacos with 4 easy ingredients + 20 minutes. Only 3 grams of net carbs each!

Prepare: 14 minute

chef: 6 minute

All: 20 minute

Serving Size: 6 (Adjust the scale recipe)

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Combine almond flour, psyllium husk powder, gelatin powder and sea salt in a food processor. Process until homogeneous.

2. Add eggs and water. Process until the dough pulls away from the sides and forms a ball. If it’s too dry, add water a tablespoon at a time until the dough forms. It should be dense, moist, and dough-like, neither wet nor dry. If desired, use a spatula to scrape up any ingredients stuck to the sides.

3. Cut the dough ball into 6 segments. (The easiest way is to flatten into a disk and cut like a pie.)

4. Roll each section into a ball, about the size of a golf ball, and roll into a 1/16-inch thick (very thin) circle between two sheets of parchment paper. (You can also use Tortilla Press if you have. )

5. Heat a lightly oiled nonstick skillet over medium-high heat. (Don’t add too much oil, or the tortillas will get crumbly.) It’s best to add a little oil, then use a crumpled paper towel to wipe the excess oil over the entire surface. It’s important that the heat is high enough or the tortillas won’t develop black spots and will be too crispy.

6. Flip the tortilla with the paper onto the pan so that the tortilla rests on the pan, then peel off the paper.Cook 30-60 seconds each side until brown spots form on the bottom. (Don’t brown too much or they will harden.) Flip and repeat on the other side. Repeat the above steps for the remaining tortillas.

7. Tortillas are only pliable when hot, so if they cool down, reheat them in the microwave to make them pliable if needed.

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recipe notes

Serving Size: 1 8-inch tortilla

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 172

fat 13 grams

protein 8 grams

total carbohydrates 7 grams

net carbs 3g

fiber 4 grams

sugar 0 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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