There’s something incredibly satisfying about making your own tortillas from scratch, especially when they are as healthy and delicious as these Keto Tortillas. With just three main ingredients, this recipe is a breeze to whip up, even on the busiest of days. These tortillas have become a staple in my kitchen, transforming simple meals into something special.
I first discovered this recipe during a family reunion last summer. My cousin, who is an avid follower of the keto diet, brought these tortillas to our taco night. Initially, I was skeptical about a low-carb tortilla tasting good, but one bite changed my mind completely. They were soft, flexible, and had a wonderful nutty flavor that paired perfectly with our taco fillings. Since then, I’ve been hooked and have made these tortillas countless times, each time tweaking the recipe slightly to suit my taste.
One variation I love is adding a pinch of garlic powder and dried herbs like oregano or rosemary to the dough. This gives the tortillas a savory twist, making them perfect for wraps or as a base for keto-friendly pizzas. Another great tip is to use these tortillas as a quick and easy flatbread substitute. Just heat them up, top with your favorite ingredients, and you have a delicious and low-carb meal ready in minutes.
Whether you’re on a keto diet or just looking for a healthier tortilla option, this recipe is a must-try. It’s incredibly versatile and can be adapted to suit various dietary preferences and tastes. Plus, with only 195 calories per tortilla, you can enjoy them guilt-free. So, roll up your sleeves, get your ingredients ready, and let’s make some delicious Keto Tortillas!
Making the Keto Tortillas (3 Ingredients!)
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Ingredients
- 1 teaspoon of table salt
- 6 tablespoons of psyllium husks (not powder, see notes)
- 1 tablespoon of olive oil
- 1 cup of warm water (not boiling, see notes)
- 2 cups of almond flour
Directions
- In a large bowl, combine almond flour, psyllium husks, and salt.
- Gradually add olive oil and warm water, stirring until the mixture is well incorporated. Let it rest for a minute.
- Knead the dough a few times and shape it into a ball. Place it on a lightly floured surface.
- Divide the dough into 4 large or 8 small portions. Place one portion between two sheets of parchment paper and roll it out thin and flat with a rolling pin. Use a dinner plate to cut out a tortilla shape.
- Heat a non-stick skillet over medium heat and lightly grease it. Cook each tortilla for 2-3 minutes on one side, then flip and cook for another 2 minutes. Repeat with the remaining dough portions.
FAQs:
Can I use psyllium husk powder instead of psyllium husks?
It is not recommended to use psyllium husk powder for this recipe, as it absorbs more liquid and may result in a different texture. Stick to whole psyllium husks for the best results.
How should I store leftover keto tortillas?
Leftover keto tortillas can be stored in an airtight container in the refrigerator for up to one week. To reheat, simply warm them in a non-stick pan over medium heat for a few minutes.
Can I freeze these keto tortillas?
Yes, you can freeze the tortillas. Place parchment paper between each tortilla to prevent sticking, then store them in a zip-top freezer bag. They can be frozen for up to three months.
What can I use as a substitute for almond flour?
If you have a nut allergy or prefer a different flour, you can try using coconut flour. However, you will need to adjust the amount of liquid, as coconut flour absorbs more moisture.
Why is my dough too sticky to roll out?
If the dough is too sticky, it may need more almond flour. Add it gradually until the dough reaches a manageable consistency. Also, make sure to use parchment paper to roll out the dough.
Can I make the tortillas larger or smaller?
Absolutely! You can customize the size of the tortillas by dividing the dough into more or fewer pieces. Just adjust the cooking time accordingly to ensure they are cooked through.
Keto Tortillas (3 Ingredients!)
Ingredients
- 1 teaspoon salt
- 2 cups almond flour
- 6 tablespoon psyllium husks Not psyllium husk powder * See notes
- 1 cup warm water not boiling ** See notes
- 1 tablespoon olive oil
Instructions
- Mix almond flour, psyllium husks, and salt in a large mixing bowl.
- Add olive oil and warm water slowly, mixing until well combined. Let it sit for a minute.
- Knead the dough a few times and form a ball. Place it on a lightly floured surface.
- Cut the dough into 4 large or 8 small pieces. Place one piece between two sheets of parchment paper. Roll it out thin and flat with a rolling pin. Use a dinner plate to cut out a tortilla shape.
- Heat a non-stick pan over medium heat and lightly grease it. Cook the tortilla for 2-3 minutes on one side, then flip and cook for another 2 minutes. Repeat with remaining dough pieces.
