Step-by-Step Instructions
- Mix the dry ingredients. In a bowl, whisk almond flour, coconut flour, xanthan gum or psyllium husk, baking powder, and salt.
- Add wet ingredients. Add the egg, olive oil, and warm water. Stir until a soft dough forms.
- Let the dough rest. Cover the bowl and let the dough rest for 10 to 15 minutes so the flours absorb the liquid.
- Divide the dough. Cut the dough into 6 equal pieces for medium tortillas or 8 pieces for smaller taco-size tortillas.
- Roll the tortillas. Place one dough ball between two sheets of parchment paper and roll into a thin circle.
- Trim if desired. Use a plate or bowl as a guide to cut a clean circle for a prettier tortilla.
- Heat the skillet. Warm a nonstick skillet over medium heat. Do not overheat it because keto tortillas brown quickly.
- Cook the tortilla. Cook each tortilla for 1 to 2 minutes per side until lightly golden and flexible.
- Keep warm. Stack cooked tortillas under a clean kitchen towel to keep them soft.
- Serve or store. Use immediately for wraps, tacos, quesadillas, or let cool and store for later.
Healthy Tips & Daily Wellness
These homemade keto tortillas are useful when you want a low-carb option for wraps, tacos, and quick meals. Because they are made with almond flour and coconut flour, they are more filling than many regular tortillas.
For a balanced keto meal, fill them with protein, healthy fats, and low-carb vegetables. Try grilled chicken, eggs, turkey, tuna, avocado, lettuce, cucumber, cheese, steak, shrimp, salmon, or sautéed vegetables.
For lighter meals, use smaller tortillas and fill them with lean protein, greens, salsa, Greek yogurt sauce, or avocado. For heartier meals, turn them into quesadillas, breakfast burritos, or taco wraps.
For meal prep, make a batch ahead and store them between parchment sheets. This makes it easy to grab one tortilla at a time without sticking.
