Easy Keto Almond Flour Tortillas
When I discovered the keto lifestyle, one of the hardest things to give up was my beloved tortillas. After countless failed experiments, I finally perfected these Keto Almond Flour Tortillas that have become a staple in my weekly meal prep. They’re so good that even my non-keto friends request them!
As someone who loves Mexican cuisine, finding a way to enjoy tacos and quesadillas without the carb overload was essential. These tortillas take just 25 minutes to make and have completely transformed my keto journey.
Why You’ll Love My Keto Almond Flour Tortillas
I’ve been making these tortillas for over two years now, and they never disappoint. They’re incredibly versatile – perfect for breakfast burritos, lunch wraps, or dinner tacos. The best part? They only contain 4g of net carbs per tortilla!
What makes these tortillas special is their authentic texture. Unlike many keto bread alternatives that fall apart, these hold together beautifully while remaining soft and pliable. I’ve served them at countless family gatherings, and they’re always the first to disappear.
Ingredients You’ll Need
| Ingredient | Amount | Purpose |
| Almond flour | 2 cups | Main flour base |
| Coconut flour | 1/4 cup | Improves texture |
| Salt | 1/2 teaspoon | Enhances flavor |
| Baking powder | 1/2 teaspoon | Provides fluffiness |
| Eggs | 2 large | Binds ingredients |
| Water | 4 tablespoons | Adjusts consistency |
| Olive oil | 2 tablespoons | Adds moisture |
The combination of almond and coconut flour creates the perfect consistency – not too dry and not too wet. I’ve found that using fine almond flour yields the smoothest results, but regular almond flour works well too. The eggs are crucial for binding everything together, but if you’re avoiding eggs, flax eggs make a great substitute.
Step-by-Step Cooking Instructions
I’ve perfected these tortillas through countless batches, and the process is surprisingly simple. Let me walk you through exactly how I make them in my kitchen.
Preparing the Keto Tortilla Dough
First, I gather all my ingredients and two mixing bowls. I start by combining my dry ingredients – the almond flour, coconut flour, salt, and baking powder – in a large bowl. I whisk them together thoroughly to ensure even distribution. There’s nothing worse than biting into a tortilla and getting a pocket of salt!
In my second bowl, I whisk the eggs until they’re frothy, then add the water and olive oil. This wet mixture should look smooth and well-incorporated before moving forward.
Now comes the important part – I gradually pour the wet ingredients into the dry mixture, stirring continuously. I use a wooden spoon at first, then switch to hand-kneading once the dough starts coming together. The consistency should be slightly sticky but still manageable. If it’s too wet, I add a bit more almond flour; if too dry, a splash more water.
Shaping and Cooking Perfect Keto Tortillas
I divide my dough into 8 equal portions and roll each into a ball. This ensures uniform tortilla sizes – crucial for even cooking. I preheat my cast iron skillet over medium heat while I start rolling.
The trick I’ve discovered is placing each dough ball between two sheets of parchment paper before rolling. This prevents sticking without adding extra flour, which would alter the carb count. I roll each ball until it’s about 1/8 inch thick, approximately 6-7 inches in diameter.
Carefully peeling away the top parchment, I flip the tortilla onto my palm, then peel the second sheet. With a swift motion, I transfer it to my hot, lightly oiled skillet. Each side needs just 1-2 minutes until golden brown spots appear.
Serving and Storage Tips for Keto Almond Flour Tortillas
I keep my keto tortillas warm by stacking them on a plate covered with a clean kitchen towel until all are cooked. This maintains their moisture and prevents them from drying out. The smell of freshly made tortillas always brings my family running to the kitchen!
When it comes to serving these versatile tortillas, the possibilities are endless. My personal favorite is using them for breakfast tacos filled with scrambled eggs, avocado, and crispy bacon – a perfect way to start the day with healthy fats and protein. For lunch, I’ll often make chicken salad wraps with them, adding a spoonful of homemade mayo for extra richness.
Dinner is where these tortillas truly shine. I serve them alongside grilled carne asada or use them to make cheese-filled quesadillas that get wonderfully crispy on the outside. My non-keto friends can never tell the difference once they’re loaded with toppings!
Storage and Meal Prep Ideas
I’m a big believer in meal prepping, and these tortillas are perfect for it. After cooling completely, I stack them with pieces of parchment paper in between to prevent sticking. Stored in an airtight container in the refrigerator, they last about 5 days and maintain their flexibility.
For longer storage, I freeze them with parchment paper between each tortilla. They freeze beautifully for up to a month! To reheat, I simply warm them in a dry skillet for 30 seconds per side or microwave them for 10-15 seconds wrapped in a damp paper towel.
Nutritional Information Per Tortilla
| Nutrient | Amount |
| Calories | 150 kcal |
| Total Carbs | 4g |
| Fiber | 2g |
| Net Carbs | 2g |
| Protein | 4g |
| Fat | 13g |
With just 2g net carbs per tortilla, these fit perfectly into my keto lifestyle while satisfying my cravings for Mexican food. I hope you enjoy these keto almond flour tortillas as much as my family and I do!
Keto Almond Flour Tortillas
Ingredients
- 2 cups almond flour preferably fine almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 4 tablespoons water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, whisk together almond flour, coconut flour, salt, and baking powder.
- In a separate bowl, whisk the eggs until frothy, then add water and olive oil. Mix until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Knead by hand until smooth. Adjust with more almond flour or water if needed.
- Divide the dough into 8 equal portions. Roll each portion into a ball.
- Place each dough ball between two sheets of parchment paper and roll to 1/8-inch thickness (about 6–7 inches wide).
- Preheat a cast iron skillet over medium heat and lightly oil it.
- Peel away parchment and transfer the tortilla to the skillet. Cook for 1–2 minutes per side until golden spots appear.
- Stack cooked tortillas under a clean kitchen towel to keep them warm and soft.
