Keto Almond Flour Tortillas
These soft, pliable keto almond flour tortillas are perfect for tacos, wraps, and more—with just 2g net carbs each! Easy to make in under 30 minutes and freezer-friendly for meal prep.
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.
Notes
For egg-free version, substitute 2 flax eggs. Store leftovers in an airtight container in the fridge for up to 5 days with parchment between each tortilla. Freeze for up to 1 month and reheat in a skillet or microwave before serving. Best served warm and freshly made. Perfect for tacos, wraps, or quesadillas.
