The BEST Keto Tortillas

Just because you are low carb doesn't mean you can't enjoy flour tortillas. These almond flour tortillas are the BEST keto tortillas I have ever tried!

Looking for more low carb and keto Mexican-inspired recipe ideas? Give this Keto Instant Pot Mexican Shredded Beef or Homemade Mexican Spice Blend a try!

Photo of several keto flour tortillas on a white plate with a tortilla press in the background.
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MORE KETO & LOW CARB MEXICAN RECIPES



One of the first things I missed when I started the keto diet was tortillas. I kept asking people "Where can I find good low carb or keto tortillas?" and really got no answers. Most people just said they used lettuce leaves or just went without.

Well, don't get me wrong I love a good lettuce wrap just as much as the next guy but when you are really craving a taco they just don't cut it.

And doing without? Umm ya, that is not going to work for this So Cal girl!

I think I tried all of the low carb tortillas available for purchase and, aside from Mama Lupe's low carb tortillas, they either left a lot to be desired or were downright nazty!!

I found a recipe for a flour tortilla substitute on Keto Connect and ran with that for many of my recipes. But, they are very fragile so using them for tacos made it tricky and, many of you were not happy with the eggy taste/texture of them. So I was hit with a TON of requests for something that was closer to a regular flour tortilla.

Now, several months later, I can finally bring you the result of all of my testing.

The recipe I finally landed on is one that is slightly adapted from one found on Gnom Gnom. I want to thank Paola SO much for her direction on this. I am going to try to make these with lupin flour too, but these are the closest I have come to Mama Lupe's to date!

It is nice to be able to make tortillas that don't cost an arm and a leg at home!


Overhead photo of the ingredients needed to make keto flour tortillas on a wooden table.


INGREDIENTS NEEDED TO MAKE KETO FLOUR TORTILLAS

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS


Six photos of the process of making keto flour tortillas.



HOW TO MAKE

STEP 1

Add almond flour, oat fiber, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until thoroughly combined.

STEP 2
 
Add the lime juice with the food processor running. 

STEP 3

Once it has distributed evenly, add the egg, then the water. 

STEP 4

Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

STEP 5

Wrap dough in cling film and knead it through the plastic for a minute or two. 

STEP 6

Allow dough to rest for 10 minutes.


Six more photos of the process of making keto flour tortillas.



STEP 7

Heat up a cast-iron skillet (preferably) or non-stick pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should hop around the skillet a bit.

STEP 8

Break the dough into 8 equal-sized balls, I use my kitchen scale for this. 

STEP 9

Using a tortilla press, place the ball between two pieces of wax or parchment paper and press into a round (I usually then roll that round out thinner with a rolling pin with the tortilla still between the pieces of waxed paper). Alternately you can roll the tortilla out between two sheets of parchment or waxed paper with a rolling pin. 

STEP 10

Transfer to skillet and cook over medium heat for just a few seconds (until the tortilla begins to brown). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side, 30 to 40 seconds. 

STEP 11

Keep them warm in an oven on low wrapped in kitchen cloth, or in a tortilla warmer, until serving. To rewarm, heat briefly on both sides until just warm (less than a minute), or warm them in the microwave for just a few seconds.





Photo of someone holding a keto flour tortilla and showing how flexible it is.



FAQS ABOUT KETO FLOUR TORTILLAS


Can I make these Keto Flour Tortillas without a food processor? Yes, a stand mixer works just fine. If you don't have a stand mixer you can still make these by hand, it will just take a little more effort and time.

Do I have to use a tortilla press? No, you can make these with a rolling pin and parchment paper but, if you are like me and love your tortillas and eat them on almost a weekly basis? I highly suggest investing in one. They make life so much easier and help get the tortillas as thin as possible.

Can I make these Keto Flour Tortillas ahead of time? You can, but I would suggest not cooking them until you are ready to eat them. You can keep the dough in the refrigerator for a couple of days or, keep the pressed tortillas in the fridge with wax or parchment paper in between each tortilla.


Overhead photo of 3 keto flour tortillas in taco holders full of pork carnitas.



Last thoughts about Keto Flour Tortillas


Like I said above, my other recipe for keto flour tortillas is made with egg whites and coconut flour, so it is good for peeps with nut allergies. They are a bit "eggy" but we really like them for breakfast tacos, or in enchiladas. I was super shocked that the non-keto Mr liked then as much as he did. 

But, when it comes to really loading up a taco, there is no comparison for these tortillas. They are pliable and sturdy.

The first time I made these we had steak fajitas. Hubs likes to cram as much as possible into his tortilla when I make them, so these made for the perfect way to get the steak from plate to face in a secure and tasty way. I even had Mama Lupe's tortillas alongside these and he said these were just as good, so that was a total win in my book!


Close up photo of a carnitas taco make with a keto flour tortilla on a wooden table.


MORE KETO AND LOW CARB MEXICAN RECIPES




The BEST Keto Flour Tortillas

The BEST Keto Flour Tortillas

Yield: 8 servings (taco sized)
Author: Bobbi Hass-Burleson
Prep time: 15 MinCook time: 8 MinTotal time: 23 Min
Just because you are low carb doesn't mean you can't enjoy flour tortillas. These almond flour tortillas are the BEST keto tortillas I have tried!

Ingredients

Instructions

  1. Add almond flour, oat fiber, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until thoroughly combined.
  2. Add the lime juice with the food processor running.
  3. Once it has distributed evenly, add the egg, then the water.
  4. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
  5. Wrap dough in cling film and knead it through the plastic for a minute or two.
  6. Allow dough to rest for 10 minutes.
  7. Heat up a cast-iron skillet (preferably) or non-stick pan over medium heat. You can test the heat by sprinkling a few water droplets, if the drops evaporate immediately your pan is too hot. The droplets should skip around the skillet a bit.
  8. Break the dough into 8 equal-sized balls. I use my kitchen scale for this.
  9. Using a tortilla press, place the ball between two pieces of wax or parchment paper and press into a round (I usually then roll that round out thinner with a rolling pin with the tortilla still between the pieces of waxed paper). Alternately you can roll the tortilla out between two sheets of parchment or waxed paper with a rolling pin. *See Notes
  10. Transfer to skillet and cook over medium heat for just a few seconds (until the tortilla begins to brown). Flip it over immediately (using a thin spatula or knife), and continue to cook until just lightly golden on each side, 30 to 40 seconds. IMPORTANT - Do not overcook them or they will no longer be pliable.
  11. Keep them warm in an oven on low wrapped in kitchen cloth, or in a tortilla warmer, until serving. To rewarm, heat briefly on both sides until just warm (less than a minute), or warm them in the microwave for just a few seconds.

Notes:

If you want a perfectly round tortilla, place a bowl on top of the rolled-out tortilla and cut around it with a paring knife.  

I highly encourage you to purchase a tortilla press to make these tortillas. It will help you to achieve the thin tortillas you are looking for. I make them every week so the cost is well worth it. If you are rolling them out by hand you will need to roll them very thin to achieve the 5" diameter tortillas.

These tortillas are best eaten right away. Alternately you can keep the uncooked dough in the refrigerator for up to three days, or they also freeze well (separated with wax paper) for up to three months.


Calories

77.64

Fat (grams)

6.02

Sat. Fat (grams)

0.70

Carbs (grams)

2.98

Fiber (grams)

1.42

Net carbs

1.57

Sugar (grams)

0.66

Protein (grams)

3.21

Sodium (milligrams)

136.74

Cholesterol (grams)

23.25

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.

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