Almond Flour Tortilla Recipes

KETO TORTILLAS RECIPE (EASY, LOW CARB, & MADE WITH ALMOND FLOUR)

Steps:

• Add all of your ingredients to your food processor, and process until a ball of dough forms.
• Now remove the dough from the processor and cover it with plastic wrap.
• Knead it for just a minute or two with your hands, and then let it rest for about 15 minutes.
• The kneading and resting process will just help activate the xanthan gum, and give the tortillas they're fantastic bendability.
• Once the dough is done resting, you can unwrap it, and split it up into 4 equal-sized smaller balls of dough.
• Then, when you form the smaller balls of dough, you'll want to start forming your tortilla shells.
• So, lay a sheet of parchment paper on your work surface area, add one of the balls, and then cover it with another sheet of paper.
• The tortilla dough can be quite sticky and using the paper is a big help in dealing with that, so don't skip out on it.
• Now, flatten the ball of dough with your hands, and once it's flat use a rolling pin to finish rolling the dough out.
• Ideally, the dough should be about as thick as a penny, and at least 6 inches wide by 6 inches long.
• I recommend using a small bowl that's about 6 inches in diameter to test and see if you've rolled the dough out enough.
• When you've got more dough than the bowl, remove the top layer of parchment paper and place the bowl back on the dough.
• Now use a knife to trace around the edges of the bowl.
• Once you've done that, remove and save the extra dough.
• You'll be able to make a 5th keto tortilla out of it later on.
• Now we're all set to cook the tortillas!
• These tortillas cook INCREDIBLY quickly, so follow my instrutctions to the T.
• Get out a non-stick pan, turn your stove up to medium-high, and get the pan hot.
• Once the pans hot add the tortilla, and cook until the yellow-ish hue of it turns white (watch the video for a good visual guide)
• When the entire tortilla turns this lighter color, that's when you'll want to give it a flip.
• Now, once you flip it, just count to 5 and remove it from the pan immediately.
• This will ensure you don't overcook the tortilla, and that it will be bendable and pliable.
• And I can't stress this enough, do not, DO NOT cook it for longer than 5 seconds on that side.
• If you do, there's a good chance you'll overcook it.

KETO TORTILLAS

Steps:

• Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
• Then knead the dough with your hands until it's soft and smooth, about 30-45 seconds. You could also process the dough in a food processor if you wish.You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
• Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
• Lightly oil the middle of 2 sheets of parchment paper (or wax paper). Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don't roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
• I used a springform to make the tortillas round, but you can also use a bowl (see step-by-step photos in the post).
• Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
• Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process. Enjoy!

5 INGREDIENT ALMOND FLOUR TORTILLAS

Steps:

• Preheat oven to broil and line a baking sheet with parchment or a silpat liner.
• In a bowl, whisk together almond flour, arrowroot powder, and salt until combined. Add almond milk and avocado oil and whisk until a thick batter forms.
• Evenly spoon the mixture into the baking sheet into 8 mounds and use the back of a spoon to form circles about 1/8 inch thick.
• Broil for 1-2 minutes, until they are just brown on the top, making sure to watch the entire time. The tortillas can very quickly go from brown to burned.
• Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.
• Preheat oven to 350 degrees Fand line a baking sheet with parchment or a silpat liner.
• In a bowl, whisk together almond flour, arrowroot powder, and salt until combined. Add almond milk and avocado oil and whisk until a thick batter forms.
• Evenly spoon the mixture into the baking sheet into 8 mounds and use the back of a spoon to form circles about 1/8 inch thick.
• Bake for 6 minutes - the tortillas will be just barely brown on top. Any longer and the tortillas will dry out and crack when folded.
• Remove from oven and allow to cool for 5 minutes before removing them from the sheet pan and serving.
• Heat a cast iron skillet over medium/low heat and drizzle (very) lightly with olive oil.
• Pour 1/8 of batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.

THE BEST EASY HOMEMADE ALMOND FLOUR TORTILLA RECIPE (KETO, GLUTEN-FREE, GRAIN-FREE)

Steps:

• Combine the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and 2 teaspoons apple cider vinegar in a food processor and press pulse.
• If the dough appears dry, you can add in water - a tablespoon at a time and pulse until it gets a dough-like consistency
• Wrap dough in saran wrap and place it in the refrigerator for at least an hour or up to four days. Gluten-free flours tend to perform better after they chill.
• When you are ready to roll - literally - get out your wax paper and separate the dough into 8 sections. Then roll each part into a ball and then use a rolling pin to flatten. Separate each with parchment paper, so they don't stick.
• Heat a cast-iron or nonstick skillet to medium and cook each tortilla for around 45 seconds per side.

ALMOND FLOUR KETO TORTILLAS RECIPE

Steps:

• Combine the almond flour, psyllium husk powder, gelatin powder, and sea salt in a food processor. Process until uniform.
• Add the eggs and water. Process until the dough pulls away from the sides and forms a ball. If it's too dry, add more water a tablespoon at a time until the dough forms. It should be dense, moist, and dough-y, not wet or dry. Scrape any ingredients stuck to the sides with a spatula if needed.
• Cut the dough ball into 6 sections. (The easiest way is to flatten into a disc and cut like a pie.)
• Roll each section into a ball, about the size of a golf ball, then roll into a 1/16-inch-thick (VERY THIN) circle between two pieces of parchment paper. (You can also flatten using a tortilla press if you have one.)
• Heat a very lightly oiled non-stick pan over medium-high heat. (Do not add too much oil or the tortillas will get crisp.) It's best to add a little oil and then run a crumpled paper towel all over the surface to absorb any extra. It's important that the heat is high enough as well, otherwise tortillas won't form dark spots and can also get too crisp.
• Flip the tortilla with the paper onto the pan, so that the tortilla is against the pan, then peel away the paper. Cook for 30-60 seconds per side, until brown spots form on the bottom side. (Don't brown too much, or they will be stiff.) Flip and repeat on the other side. Repeat with remaining tortillas.
• Tortillas are only pliable when they are warm, so if they cool down, reheat in the microwave if needed to make them flexible.

ALMOND FLOUR TORTILLAS

Steps:

• In a medium mixing bowl, add all the dry ingredients: almond flour, psyllium husk, and salt and spices if used.
• Add olive oil and lukewarm water. Combine with a spatula. The batter is moist at first and will come together as you knead the dough.
• When the dough comes together, use your hands to form a ball. Divide the ball into 4 even pieces. Roll each piece into a small ball.
• Place the first ball of dough between two pieces of parchment paper.
• Slightly press the ball with your hand palm and roll the dough with a rolling pin. Don't roll too thin, or your wrap won't be as soft when cooked. The thinner, the crispier they become.
• Gently peel off the top layer of parchment paper.
• If you want to shape a circle tortilla, use a saucepan lid, place it on top of the rolled tortillas, and use a knife to cut out the border. Remove the border with your fingers. If you don't have a lid, cut out a rectangle or square.
• On a non-stick crepe pan (make sure your pan is a non-stick one, or the tortillas will stick to the pan!), flip over the tortillas onto the pan. Peel off the last piece of parchment paper to release the rolled tortilla onto the pan. Be careful! If the pan is too hot, the tortilla tends to break.
• Bring to medium heat and cook for 2-3 minutes or until brown on one side. Flip over, slide a spatula or flat tool under the tortilla, and flip over.
• Cook for an extra 1-2 minutes. The longer you cook the tortilla, the crispier it will be and the more difficult it will be to roll it without breaking. I recommend you stop cooking them when the tortilla is still soft in the center.
• Serve with the filling of your choice or as a side bread to a curry.

LOW-CARB TORTILLAS

Steps:

• Preheat oven to 375º F. Cut 5 pieces of parchment about 14 inches long. Have a rolling pin and 2 cookie sheets available.
• Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.
• Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.
• As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
• While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.
• Form one section into a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 9 inch circle. Place the circle of dough on half of the parchment lined baking sheet. Set aside.
• Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.
• Bake the tortillas for 5-7 minutes or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.
• Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

THE BEST GLUTEN FREE ALMOND FLOUR TORTILLAS!

Steps:

• Heat a non-stick griddle to LOW - MEDIUM-LOW heat (I set my burner to 2.8 out of 9).
• Add the dry ingredients to a bowl and whisk to combine. Add 1 cup of the water and continue whisking until the batter is smooth, adding more, if necessary. It should be similar to crepe batter - thinner than pancake batter but not watery.
• Pour by the 1/4 cup onto griddle. Tip the pan around in a circle after dropping the batter so that a large circle is formed while the batter is still runny (as if making crepes). Cook for about 3 minute on the first side, or until the top just starts to look cooked and the bottom starts to get a little color. Flip and cook on the other side for about 3 more minutes, or until the tortilla has some color.
• Remove from heat and move to a kitchen towel laid flat on the counter. Tortillas can be served while still warm or when cool. Once the tortillas / wraps have cooled completely, they can be stacked. A piece of parchment paper can be placed between the tortillas / wraps to prevent sticking, but I haven't found it necessary. The tortillas / wraps can be stored at room temperature for about two days or in the fridge for about five days.

HOW TO MAKE LOW CARB TORTILLA

Steps:

• Combine dry ingredients. Add almond flour, oat fiber, psyllium husk, and salt to a large bowl and combine well.
• Mix in wet ingredients. Add apple cider vinegar and then begin adding warm water a small amounts at a time mixing in between until the dough is completely saturated and smooth. About 3/4 to 1 cup of water should be enough.
• Rest the dough. Set the mixed tortilla dough aside and allow it to rest for at least 5 minutes.
• Form the Tortillas. Grab a fistful of dough and roll loosely into a ball with your hands. Place the dough ball on a square of parchment paper and cover with an additional piece of parchment sandwiching the dough in between.
• Roll out the dough. Start flattening the dough between the parchment with your hands. Finish rolling out the dough with a rolling pin until you have a thin sheet. The dough will not rise when cooking so roll it as thin as you want the tortillas. Peel back the top piece of parchment to expose the sheet of tortilla dough.
• Cut to shape. For perfectly round tortillas, take a small plate, pot lid, or bowl and place it rim side down on the sheet of dough. Use a small knife to trace the shape and cut the dough into a round shape.
• Cook the tortillas. Heat a non-stick pan to medium-low heat. Remove the remaining parchment backing from the formed tortilla. Try flipping the open face over onto your hand and peeling off the backing. Cook each tortilla on its own for 1 1/2 to 2 minutes on the first side, and 30 seconds to 1 minute on the remaining side.
• Cover cooked tortillas. Transfer cooked tortillas to a paper towel and cover with a tea towel or a tortilla warmer while you cook the remaining tortillas.
• Serve and Enjoy! Serve your low carb tortillas right away or cool and store for later use! Perfect for low carb tacos, fajitas, burritos, mini pizzas, nachos, and wraps!

ALMOND FLOUR TORTILLAS

Steps:

• In a medium bowl, mix all the dry ingredients together.
• Beat in the egg and the warm water and mix into a dough.
• Let the dough sit for 10 minutes to firm up.
• Roll the dough in between two layers of parchment paper. Roll it as thin as you can.
• Using a small saucepan lid cut out a circular shape of the dough.
• Repeat until you have used all the mixture and have a pile of tortillas.
• Heat a frying pan on a medium heat and cook for about 2 minutes on each side until slightly golden.