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Keto Gluten Free Tortillas

Soft, flexible, and low-carb—these keto gluten free tortillas are perfect for tacos, wraps, or quesadillas. Healthy, quick, and easyy.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Mexican
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp psyllium husk powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tbsp olive oil
  • ¾ cup warm water

Equipment

  • 1 Mixing Bowl
  • 1 Rolling pin
  • 1 Non-stick skillet
  • 1 Measuring Cups & Spoons
  • 1 Spatula

Method
 

  1. Combine Dry Ingredients: In a bowl, add combined almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
  2. Add Wet Ingredients: Mix in olive oil, and slowly add in warm water until you have a dough.
  3. Divide and Roll: Form the dough into 6 small balls, then roll out thinly on parchment paper to form a circle.
  4. Cook the Tortillas: Place a skillet on medium heat and cook the tortillas 1-2 minutes on each side until golden brown.
  5. Serve Warm: Stack the cooked tortillas and keep them covered with a cloth to maintain softness.

Notes

  • As you roll it out to keep it from sticking, use parchment paper.
  • Cook it just long enough till they're hot -you don't want them to get too dried out and brittle.
  • Cover them with a clean towel (to trap moisture in).
  • The batter freezes well and may be reheated on a skillet.
  • You can even drop in herbs or spices into the dough for some flavor alterations.